In this diverse world and the current economic crunch, a lot of emphasis has to be made towards satisfying a guest in our restaurant. Many restaurant managers do lot mind about the care of their guest but only consider how “much are we getting from him/her” this altitude is all about money and not service!
In this diverse world and the current economic crunch, a lot of emphasis has to be made towards satisfying a guest in our restaurant.
Many restaurant managers do lot mind about the care of their guest but only consider how "much are we getting from him/her” this altitude is all about money and not service!
The service staff-call them waiters though I don’t prefer calling them the latter must design ways how to pacify an upset client.
All your energies should be directed to wards customer, satisfaction if you are to build the customer base and as a manager, this starts with you. It’s not possible to build a big customer base unless you have a better customer retention and customer retention is not easy.
One small mistake can take away your customers and if so continues,you are likely to close business.
A friendly atmosphere will always bring guests back to your restaurant and this cannot be achieved unless you have trained your staff Waiters/waitresses should be trained to welcome customers before they enter your restaurant though if at all they can be welcomed immediately after parking, then this is the best and remember taking
an extra mile in customer service/ care has no start
Identifying regular customers and addressing him/her by his first name is very important in this industry customers will feel that your restaurant is there place and hence have that feeling that "yeah am even known here” this alone is enough to make this customer bring more of his friends to your place. Remember customer buy service and service cannot be measured As manager you have the vision for the restaurant.
It’s this that should be translated to other staff in order to catch it up regular training of staff should be done and after these trainings follow ups should be made to see if there is any change or improvement It’s the duty of restaurant manager to know and teach his staff the
theme for the restaurant.
Always be innovative in ideas and implementation-don’t wait to see what your neighbour has on his menu
for you to include it also You can put transport means free of change to those who for dine but with out transport.
This can be done though dropping them to the next
tax park, stage their homes once this is done customer will never leave your place and remember the longer a person stays at you place, the much money he’s likely to spend there Let us try briefly see what a manager’s role in the restaurant is made up. Identify and estimate quantities of foods, beverages and supplies to be ordered.
Maintain relationship with customers and staff.
Meet, greet customers when ever they come to your restaurant Update and use job related knowledge.
Schedule staff work hours and activities this involves giving work off days.Evaluate health and safety practices against standards in your restaurant.
Coordinate the work and activities of staff
Make decisions and solve problems concerning menus and staff.
Judge the quality of food preparation and job applicants
Process and analyze information when scheduling and budgeting Record information about inventory and health practices.