Management Skills Goal 2.01: Summarize management skills in a culinary business.

Management Structures 3 layers: ◦ Employees- largest group/cook, server, cleaning staff ◦ First-line managers- supervisors/kitchen, service, food production, cleaning ◦ Middle managers- manage first-line managers, communicate between first-line and and top managers ◦ Top Managers- administrators/create policy and procedures/make major decisions about sales, personnel, and finance

Effective Management Communication Time Management Resource Management Leadership

1. Communication active listening- paying attention and interacting with the speaker ◦ Why are you listening? ◦ Use eye contact and body language. ◦ Ask questions for clarification. ◦ Listen for the speaker’s inflection. (rising and falling tones of the voice/communicate emotional content) ◦ Look at speaker’s body language. ◦ Select important points. ◦ Take notes. ◦ Listen until the end.

Communication Continued Avoid distractions. Focus. Listen even when you disagree. Do not let feelings about the speaker get in the way of listening to what he/she has to say. Wait until the speaker is finished speaking. Think before you speak!

Communication Continued Body Language-how you physically respond/sit, stand, move your hands, look/ all sends a message Writing Skills- be careful what you put in writing/ s, evaluations/be careful about punctuation and tone

Communication Continued speaking ◦ Pronounce words clearly and correctly. ◦ Do not use slang. ◦ Speak at a medium pace. ◦ Regulate your volume.

Time Management balance employee work schedules balance customers and workers Do not overstaff. refine the way a task is done reorganize change staff add employee training add systems (cleaning, organizing, setting up)

Resource Management human resources- managing staff/need to know the strengths and weaknesses of each employee/train employees (ServSafe, HACCP Plan, Safety)/hire the right employees facilities management-safe, clean, properly equipped business- follow all federal, state, and local rules and regulations (ex: no shirt, no shoes, no service)

Leadership Give guidance. Make employees feel confident. Must delegate. (give responsibility to another person) Make employees feel part of a team and that they have responsibility for the success of the business.

Leadership Styles autocratic style- information and policies move from the top down democratic style- everyone is involved in the decision-making process