AA Restaurant Management

Copyrighted Material Copyright © 2020 – Ammar Dar-Awwad. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the proper written consent of the copyright holder. Published by: Ammar Dar-Awwad. Cover designed by: Tariq B. Al-Aghbash.

Introduction We have numerous restaurants in the world. Managing a restaurant can be a daunting task. There are some things that restaurant owners may overlook which have a significant impact on restaurant management and coordination. So, I decided to explain in this book how to build a restaurant that is integrated in the design and management as well as in dealing with employees and providing proper training to them. I hope that my book will be an important element in helping restaurant owners to develop their potential and abilities.

• What Is a Restaurant? A restaurant is a place that provides food services by exchanging food needs for a fee. A restaurant is a place where food and drinks are served to customers.

Restaurants were initially operated on the sides of the travel routes so that the travelers can stop for rest and recover. Today, restaurants are almost everywhere: in the quiet streets, busy roads, hotels, airports, buses, train stations, parks, office buildings, and shopping malls. Restaurants occupy the largest part of the food service industry.

• Classification of Restaurants: There are four types of restaurants: 1) Fine Dining: Those are luxurious restaurants, with a luxurious decoration and presentation, high prices, and sometimes formal dress required. 2) Casual Dining: Those are excellent multi-cuisine restaurants, with simple presentation, simple decoration, and moderate prices.

3) Fast Casual: Those are fast restaurants, with pre- prepared food, but with higher prices than fast food restaurants. 4) Fast Food: Fast food restaurants feature fast food preparation and offer a limited menu of meals.

 The Organizational Structure of the Restaurant: Operation Manager Head Chef Restaurant Procurement Accountant Marketing Manager Manager Manager Manager Heads of Assistant Assistant Departments Manager Marketing Manager Chefs Supervisor Chef Bar Man Assistants Steward Captains Waiters House Keeping

1) Restaurant Manager: o Responsible for monitoring all operations at the restaurant (Cleaning, Quality, and Service) for optimal performance and quality. o Responsible for raising the morale of employees, using daily reinforcement methods, following up with the work, and monitoring the employees' uniforms daily.

o Responsible for achieving the company's goals and plans (Sales, Costs, Guest Satisfaction, and Quality of Products). o Responsible for the application of internal and external company regulations, systems, and policies. o Responsible for monitoring all staff in the restaurant and increasing their productivity.

2) Marketing Manager: o Responsible for maintaining the position of the company in the market, being able to innovate and develop. o Able to cope with the crises that the company may experience as a result of the presence of other competing companies in the market.

o Leading a successful marketing team, directing them toward the company goals, and enabling them to sell as many goods as possible or to offer services to the customer.

3) Accountant Manager: There are two types (general - cost): o General Accountant is responsible for all accounts, accounting restrictions, funds, and the subordinated bank. o Cost Accountant is responsible for identifying components of the material, estimating costs, matching invoices to the working order, daily breakup, adding inventory, and inventory control.

4) Procurement Manager: o Monitoring orders and assuring continuous buying of orders. o Executing the purchase of supporting purchases by approved orders, as per approved specifications and schedule of supply.

o Checking for bids by specifications and quantities and carrying out the negotiation and procurement processes while bearing in mind the cost, quality, times of supply, conditions of payment and service, and, in some cases, the conduct of implementation. o Direct supervision of the performance, development, assistance, and collaboration of procurement representatives in some procurement roles. o Monitoring procurement representatives to follow up procurement with suppliers, taking appropriate action in case of changing supply schedules, monitoring the input of received materials, following up with the closure of open purchase orders, and resolving associated problems with other departments. o Monitoring procurement delegates in carrying out the tasks required on time to meet procurement objectives. o Preparing monthly reports on the status of purchase orders.

o Monitoring procurement representatives in the strict implementation of procurement procedures and ensuring that the documents required for the procurement process are completed and properly maintained and copies of the procurement process are distributed to those concerned from other departments. o Subscribing to update the upper and lower limit, demand limit, and supply period for items in terms of consumption rates. o Participating in supplier evaluation and development and resolving supplier problems with the direct leader. o Complying with the company policies in all internal and external transactions of the company's scope. o Gathering information from the market about the materials to deal with and discuss with the boss. o Participating in the search for new suppliers, or an alternative to company-used materials. o Performing any other work within the general framework of his or her post when he or she is assigned.

5) Chef: o Checking the quality of the raw materials used for cooking and the quality of the cooked food to make sure that it meets the required health and nutritional standards. o Monitoring health measures in the kitchen and verifying that the staff comply with the hygiene and safety regulations. o Overseeing the work of the assistants and distributing the tasks on all kitchen staff.

o Supervising the measurement and cooking of the ingredients of each recipe using the suitable kitchen utensils. o Planning the recipes that will be included on the menu and setting the price for each dish. o Selecting dishes to be ready according to seasons or events. o Proposing decoration and presentation for all dishes and overseeing the good implementation. o Checking that the cooking utensils and tools are clean.

6) The Assistant Manager: o Responsible for coordinating restaurant management processes daily, providing excellent food and beverage service to gain customer satisfaction. o Responding efficiently and accurately to customer complaints to improve and develop restaurant services. o Maintaining restaurant revenues, profitability, and quality goals.

Skills needed for a restaurant Assistant Manager function: 1-Leadership skills and the ability to motivate staff. 2-Good knowledge of food and beverage. 3-The ability to offer diverse dishes to attract customers. 4-Better handling of restaurant management programs. 5-The ability to work under pressure, deal with customer complaints, and offer solutions to events. 6-Financial management skills.

 Main Components of the Restaurant: 1) Restaurant Entrance: It must be clear, distinctive, and of good size, with wheelchair access and parking. 2) Reception Area: It is one of the most important things to see coming through the main entrance, as the first-time guest often looks for a place to check in the reservation book.

3) Dining Room: These halls must be spacious to accommodate large numbers that can be found simultaneously during some events.

Some guests may prefer to dine in other halls that they book, except for the main dining hall, where one hall can accommodate between 25 and 50 people and the other hall can accommodate between 60 and 70 people. The construction of these halls is designed to give flexibility in the movement between them by installing folding doors to change the shape of the space from private to public and to increase their capacity to accommodate as many visitors as possible.

4) Kitchen: General conditions to be met in the kitchen: o The kitchen should not be on a commercial street. o The kitchen area is at least 30% of the restaurant space and is connected to the dining room area for easy servicing either by a large service window or by a service elevator.

o It must be equipped with a special service entrance and a loading and downloading area. o It must be equipped with air-conditioning and fire extinguisher, providing all health, security, and safety factors for the staff and customers. o It must be fully equipped with various equipment, storage refrigerators, and processing areas. o It should provide good lighting for all kitchen facilities. o The cooking rooms should be ventilated at least 35 times an hour and mounted on the cooker's \"vacuum system\" to draw air from above. o Motion paths must be wide for no impact, which can adversely affect food delivery time.

Kitchen Sections: The kitchen is divided into three sections: Section 1: 1- Clean ports depot. 2- The food depot. Section 2: A- Cooking hall: 1- Not less than 64 m2. 2- Equipped with all required devices. 3- Secure, terrestrial gas supply to the stove. B- Preparation room: 1- Connect to a moving door in the cooking hall. 2- Adequate number of water taps. 3- There are suitable tables for chopping ingredients.

C- Dishwasher room: 1- At least 16 m2 total area. 2- Call a door in the kitchen hall. 3- The taps and basins are adequately supplied. Section 3: It consists of a gas depot and cleaning materials: 1- It must be separate from the kitchen and food depot. 2- Safe connections for gas pipes to kitchen hall start from it. 3- It provides shelves for detergent placement.

5) Labor Services Area: 1- It should not be in the guest's line of sight in the dining room and be close to the kitchen. 2- It must be provided with a proper ventilation system. 3- It must be in direct contact with the rest of the areas through a hidden service ladder.

6) Toilets: The place of the toilets should not be in the customer's line of sight, and a barrier must be placed before the toilets.

7) Coffee Bar: o Special equipment is available to prepare drinks. o There are shelves and places to arrange the tools. o There is adequate provision of taps and basins. o A space is required in front of and behind the counter for easy access and use.

 Furniture: The furniture should be bought based on scientific studies, organizing it in the restaurant in terms of color and coordination. There should be attention to the size, shape, and distribution of the furniture so that there is no crowd without benefit.

Types of Furniture Used inside the Restaurant: 1- The Reception Desk: It is a high desk placed to the right of the restaurant entrance behind which stands the employee responsible for receiving guests to: A- Welcome them and review their reservations and special requests that were made according to a prior reservation. B- Take them to their tables and hand them over to the head of the hosts in the restaurant.

2- Food Tables: They can be in different forms: square, rectangular, oval, round, etc., suiting the place. 3- Restaurant Chairs: The chairs should be of one height, one shape, and one type throughout the restaurant. Also stay away from the types of complex design, heavy weight, and low quality to fit all the weights and types of guests.

4- Equipment Safes: They are used to store the equipment used in the restaurant to ease the process of replacing the used equipment from the guests and the speed of service performed by the waiter.

5- Show & Service Carts: They are used to ease the selection process for guests, improving the service and increasing sales.

6- Spoons, Forks, Knives, and Tongs:





7- Cups: They include juice cups and cups on the tables for water. 8- Several attachments and ashtray

9- Serving trays 10- Plates: They are divided into: - The main food plates - Side plate - Dessert plate

 Foundation Stage: 1- Suitable Location: The project site is an important factor in the success or failure of the project. Whoever chooses a suitable site surrounded by the targeted customers will have an advantage that may guarantee his success and vice versa.

2- Restaurant Decorations: Perhaps the place is suitable, but the decoration or the general appearance of the place is bleak, which causes a feeling of discomfort, and certainly many customers will not return to the place where they do not feel comfortable. Choose comfortable colors to the eye that give comfort to the customer.

3- Name and Brand: If you want people to know you, you must choose a suitable name for your restaurant, and it does not matter if the name is foreign or Arabic. The important thing is that the name should be easy to pronounce and not repeated and can be memorized and remembered easily. Also, you must design a proper logo to show your project.

4- Menu: Determine the type of your cuisine and do not use more than two cuisines in one restaurant. There are many types of cuisines such as:

The Lebanese Cuisine: It is part of the Levantine cuisine spread into the Levant, the northern Syrian regions, and parts of Iraq. The Lebanese cuisine has gained international fame, especially its grill and various appetizer dishes, known as Mazza, thanks to the proliferation of the Lebanese people across the globe.

Lebanese food is considered one of the most healthy foods for using healthy materials such as olive oil, garlic, lemon, and mixed vegetables. The Lebanese cuisine has been affected by cooking methods from other cultures through the ages such as the Ottoman cuisine, the Arab cuisine, and the Middle Eastern cuisine, especially the Mediterranean cuisine. But the Lebanese have a passion for fun and the pleasure of food added many of their characteristics that made the food distinctive. The Lebanese cuisine includes a variety of foods, including appetizers, grills, pans, stews, and other delicious items. The Lebanese cuisine is known for its richness in starches, fruits, vegetables, and seafood.

The Turkish Cuisine: The beauty of the Turkish cuisine is that it relies mainly on fresh ingredients and simple cooking methods. Dishes are served simply, not hidden under sauces or new presentations.

It is said that the Turks bring the eggplant in forty ways and that each of these dishes is simple. Besides the grains like chickpeas, lentils, and bulgur, there is rice and homemade pasta that the Turks inherited from the Chinese in the daily menu. Fresh fruits and vegetables are consumed in large quantities, while for fat, olive oil has over centuries been replaced by butter. Fish and meat are used in many spices and are among the most popular types of spices: cinnamon, cumin, coriander, dill, garlic, mint, mustard, onion, and parsley, as well as sumac and sour spices.

The Indian Cuisine: It is famous for the abundance of spices in many dishes such as meat and vegetables. Indian chefs know how to put flavors in abundance in food, and there are no rules for the use of spices as long as they lead to a good and delicious flavor.

India is famous for its \"boiled lentils\" dishes which have an interesting taste. There are other types of dishes, such as \"Dosa\" which is a pie filled with cheese and marinated vegetables, an ideal dish for lunch and dinner, as well as \"tea drink\" that no one can resist.