Restaurant and catering management - Essay Example

Insert Restaurant and catering management in a casual Japanese Restaurant in San Francisco While carrying out field experience as an assistant manager at a casual Japanese Restaurant located in San Francisco, I managed to help the manager to perform the daily operations of the restaurant. The responsibilities of an assistant manager included planning and food safety, guest service, financial, community involvement, personnel, and operational responsibilities.Planning and food safetyAt the restaurant, the assistant manager ensured that sanitary practices for kitchen maintenance, food handling, general cleanliness, and dining maintenance are enforced.

The manager had a responsibility to certify that the employees comply with restaurant policies, operational standards, and ordinances. 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.Guest serviceThe 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.FinancialThe 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.

Community involvementIn 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.PersonnelThe 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. Operational responsibilitiesThe assistant manager had a duty of ensuring reinforcement of required security procedures to guard guests, employees and assets of the restaurant. They made sure that the restaurant environment offered employees a safe place to work and a place with minimal risks of injuries and accidents to guests.

They were able to manage shifts, which included scheduling, product quality, daily decision-making, cleanliness as well as planning while maintaining restaurant standards. They also investigated and resolved complaints arising from the restaurant concerning quality of services and food.The assistant managers were accountable for keeping a positive working relationship with all the restaurant employees to encourage and foster a harmonious and cooperative working environment that is favorable. As a result, it boosted employees’ morale, efficiency, and productivity.

Works citedHousley, Charles E., and Nancy Grove Nichols. The Responsibilities of the Responsible Supervisor. The Health Care Manager 2.2 (1984): 1-15. Web.