1. HOW TO MANAGE A RESTAURANT BY ANTONIA PETROU

2. Welcome to the restaurant world! As customers we have always wondered: –What and who are behind the kitchen door –Where are the waiters –Where are my drinks –When is the food going to come And above all: –Why is taking so long

3. Exploring a restaurant Our journey will begin through the eyes of the manager; Who represents both the Owners and the Staff

4. The Manager’s responsibilities Make sure that: Restaurant is clean and ready to accept customers Waiters are on time and in shape for work All necessary supplies are brought in Customers are pleased with food and service Supervise and make sure everyone is doing his/her job

5. The Manager’s responsibilities Make sure that: All customer payments are made The register is closed and all staff is paid All side-works are made There is a schedule for all employees Hire and train staff

6. In General To enter the computer system:  Every waiter has his own password & he can only put in orders and print checks  The bartender/counter has his own password & he can put in orders, print checks and cash out tickets

7. In General To enter the computer system: The manager has his own password where he can put in orders, print tickets, change orders, void tickets, cash out tickets, change prices, print reports & close the register

8. Setting the table (set for 2): 2 plates 2 water glasses placed diagonal (right side) of the plate 2 wine glasses placed on the same line with water glass 1 bottle of water 1 ouzo (traditional Greek cordial) 1 wine list 1 menu 1 marker

9. The Waiters Responsibilities: ( from 12 pm-12 am) 1.Welcome people, sit them at the table, introduce the menu 2.Take order 3.Take drinks to the table 4.Take food to the table 5.Make sure the customers are happy with their food 6.Present the dessert 7.Take coffee and dessert 8.Take the check to the table 9.Thank the customers 10.Put wines in fridge, clean bread baskets, make silverware, clean olive-oils, ketchups & checkbooks

10. The bus-boys Responsibilities: Take bread, olive oil and balsamic vinegar to the table Take bottle, tap or sparkling water Pick up empty plates Clean tables & set them up for the next customers Bring ice, glasses and plates at the floor

11. The bus-boys

12. The bartender Responsibilities: Make drinks Make coffees Prepare desserts Cash out checks Prepare supply list

13. The bartender / making drinks & coffees

14. The bartender / Closing checks

15. Order supplies Supplies for: Kitchen / food Bar / drinks / wines / coffees Cleaning / soap / towels

16. Closing the register Every night the manager closes the register where he reports all the income of the day He batches the credit cards( all credit cards go to the bank, no changes can be made) He records the expenses He counts the cash He sums all numbers (they should much the income of the day)

17. Thank you Questions / Concerns ???