Restaurant Management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the Restaurant operations management principles and practices pdf States.
He or she is responsible for making sure his or her staff is following the service standards and health and safety regulations. He or she is the most important person in the front-of-the-house environment, since it is up to him or her to motivate the staff and give them job satisfaction. He or she looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable, and works with other executive management officers such as the Executive Chef and the Owner.
Beverage managers order bar inventory, maintain and track inventory, issue bar stock, and schedule bar service personnel. Often a bar manager will have prior experience as a bartender. Often, a beverage manager will have extensive knowledge of beverages that include wine, beer, and spirits.
The Executive Chef usually operates in corporate restaurant companies. He or she is entirely responsible for all back-of-the-house operations, and works with other executive management officers such as the Maitre d’Hôtel and the Owner . The kitchen is often referred to as the heart of the restaurant .