Restaurant and catering management Essay Example | Topics and Well Written Essays - 500 words

Restaurant and catering management - Essay Example They had a duty of ensuring consistency of high-quality service and food preparation. On the other hand, food requirement estimation, orders placement with distributors, delivery schedules of supplies and fresh food rests upon them. The assistant manager ensured that guest services are positive in all areas of the restaurant. Besides, the manager had a responsibility of responding quickly to complain raised by the restaurant guests. They ensured that appropriate actions take place to make guests that were dissatisfied with the services offered to make decisions of returning to the restaurant next time. The assistant manager had a challenge of complying with the restaurant standards and service levels to reduce costs and increase sales. They ensured minimization of cost relating to supply, beverage, food, labor and utility. Moreover, they made sure that the accomplishment of all financial reports, invoices, payroll and administrative duties take place on time and accurately in accordance with the procedures and policies of the restaurant. In addition, the managers provided strong and active presence in the restaurant to the people of San Francisco. On the other hand, they also ensured that the restaurant including the personnel incorporated high-level involvement of the population of San Francisco thus giving the restaurant a positive image to the public. The managers had a responsibility of developing employees by providing them with feedback, carrying out performance reviews, and performance establishment expectation of the restaurant. They also directed employees regarding procedural and operational issues as well as directing hiring, development, supervision, and when they consider it necessary, they order employee’s termination. When the restaurant absorbs new employees, they orient them and oversee their training. The assistant