Excel In The Food Service Industry With Management Training Courses

As the old business maxim goes, "You can't manage what you don't measure." Success in the high-volume food service industry hinges on management's willingness and ability to measure, analyze and make smart decisions about business processes. A regular work day for restaurant managers is long, hectic and demanding. Most restaurant establishments require their managers to be certified in the field and to complete food service manager training. Since the job tasks are so varied, managers face an extraordinarily wide range of responsibilities. Some of the most difficult prove to be dealing with upset customers and motivating employees. In addition to those tasks, food service managers are also in charge of organizing and maintaining the daily operations of the restaurant. Management training courses offer prospective managers the opportunity to learn every aspect involved with improving personal and workgroup productivity.

High-performing food service managers stay involved in nearly every aspect of the business: operations, revenue management, human resources, training, marketing, merchandising, and customer service. In fact, the restaurant itself is the manager's blank canvas, in the sense that they choose the décor, items on the menu, and staff dress code. Every day begins with opening the restaurant's doors and checking up on what happened the night before. Managers have a long day ahead of them with a work schedule of ten to eighteen hours a day and six to seven days a week.

Restaurant management is among the most challenging of professions. Food service manager training prepares individuals for success by teaching the fundamentals and practical skills involved in planning, opening, and managing an operation. Managers oversee the inventory and ordering of food, equipment and supplies. In terms of planning, there is far more to a menu than meets the eye; it is the key to establishing and reinforcing the business' brand or personality. In problematic situations, such as a broken appliance, the manager is responsible for arranging the repair. Additionally, they must coordinate activities between the kitchen, dining room and banquet operations.

When the day gets busy, especially around meal times, managers may assist with cooking, clearing tables or seating customers. They act as a second hand to all staff involved. In addition to acting as a motivator to staff and a greeter to customers, managers must also complete all the administrative and HR functions, including staffing. Management training courses will stress the importance of seeking out, hiring, and retaining good employees. The proper way to go about food service manager training is through explaining policies and procedures clearly. This way, restaurant employees will be able to understand exactly how the establishment operates and will comprehend what their expected duties include.

Lastly, managers need to have financial knowledge when it comes time to balance cash and charge receipts against the record of sales. In training, you will learn how to assess a restaurant's revenue capability and how to maximize its profitability. Food service managers must administer payroll and complete employee work records. Although the responsibilities of a food service manager may seem tedious, those who succeed have an overwhelming sense of satisfaction in their professional lives.


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David Shoemaker is Vice President of Learning Solutions and Innovation at eCornell. For more information on food service manager training, management training courses, or eCornell, please visit http://www.eCornell.com


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