Dealing with multiple tables and lots of guests requires sharp vision. Look for ways to manage efficiency. Running a restaurant is hard work. There are a million moving parts to pay attention to, and staying organized can quickly become the last priority.
Even with the best intention of keeping the systems up and running, as soon as dinnertime comes everything seems to disappear and survival mode is activated. A successful catering establishment offers meals of a high enough quality to attract returning customers, and operates efficiently enough to make a profit, while paying special attention to food safety issues. Make sure the equipment works well enough to keep hot food hot enough and cold food cold enough. The food flow process or preparation program involves thoroughly understanding the way in which the different ingredients behave, as well as the steps needed to complete the menu items.
As a manager or owner of a restaurant, having an organized place allows you to clearly see what is happening during the service without being distracted by chaos. Food service managers are also responsible for ensuring that inventory is properly rotated to keep ingredients fresh optimally. The hiring manager or recruiter is likely to ask you this to make sure that you're really an organized person and to see if you have effective systems in place to do your work. Managing a food service establishment requires a keen sense of taste as well as a deep knowledge of systems.
Food service managers are responsible for ensuring that their kitchens have enough inventory available to produce enough product to meet demand. Having space on the server station to pack takeout food without having to clean up the mess that has been generated reduces your workload and makes your work easier. Thoroughly train your staff to understand the importance of food safety protocols, as well as the specific features of temperature control and safe food handling. For example, working in a restaurant places me in a very intense community of people that differentiates restaurants from other jobs in the service industry.
So I've been teaching myself to devise an effective technique to ensure that upselling is less like sales and more like customer service. Effective food service managers are experts at multitasking and paying close attention to a variety of processes, while orchestrating and motivating people who perform strenuous tasks in a hot environment. In addition, if a customer has a problem with the service, it is vital that service personnel communicate effectively to resolve the problem. To talk about dishes, recommend or sell additional items, staff must fully understand each of the products and services available in the hospitality industry.