|By Gehoo00 (Gehoo00) on Wednesday, April 03, 2002 - 10:27 am: Edit|
I am interested in interviewing any restaraunt managers because I have to do this for a grade in my culinary arts program. I have a few questions to ask and if you are interested please respond.
|By Chefspike (Chefspike) on Wednesday, April 03, 2002 - 09:39 pm: Edit|
Why don't you just post the questions here.
and then wait for the answers
|By Gehoo00 (Gehoo00) on Thursday, April 04, 2002 - 10:21 am: Edit|
The questions are:
1)To manage a successful restaraunt, how do you keep track of your food cost and food loss in your restaraunt?
2)What do you look for when you hire people to work for you?
3)What percent of food cost do you try to maintain in your restaraunt?
4)Do you sit at a desk all day or do you get some kitchen time in?
5)Do you stay organized by using computer software or do you file? If you use software what kind do you use to keep track of your records?
|By Esjay (Esjay) on Friday, April 05, 2002 - 10:24 am: Edit|
I hope these answers to your questions reach you before your assigment is due.
1.Keeping track of F/C can be done on computer,or manually ( it's not that difficult) recording yor sales & purchases, depending on the size of the establishment. It can be done monthly, weekly or daily. Ideally a weekly F/C % gives you more control of your business, or if you run a large establishment, daily would be ideal, all it really tells you is what % of your sales is being spent on production. if you are spending $200.00 a day on food and your sales are $1000.00 then your F/C % is 20% always divide the lower number into the higher number.
2.Selecting staff is one of the more difficult tasks, usually a "gut feeling" will help you.
They could have worked at some great places, and still "not have the heart for it", always check references, ALWAYS!!!
I look for people who are dedicated, have a genuine interest in food, have some idea where "food" is going, and try to avoid the "prima donnas", as I said before, "gut feeling" .......
3. I try to keep my food cost at 18%. It will depend on what you are doing, for example, my restaurant does lunches and functions, weddings etc. My F/C for lunch menus is around 22%, and weddings, functions, 14%, so you can see why I have it at 18%.
4. Lead by example!!!! If you want your staff to be motivated and perform, let them see that you can do it, and always keep them on their toes, don't get to friendly with them, it becomes difficult to motivate friends, you are paying them to do a job, keep it on a professional basis, let them be involved in decision making, let them help in designing menus, train them, but don't complain when they leave, what would you rather have, staff that are trained and leave, or staff that are not trained and stay?????
5. Both. Keep all your paper documentation, but to make it easier, there are plenty of comp. programmes around, designed for restaurants. I use MYOB. (My Own Business)
esjay,(Steve, Queensland Australia)