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

2. 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

3. Effective Management Communication Time Management Resource Management Leadership

4. 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.

5. 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!

6. 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/emails, evaluations/be careful about punctuation and tone

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

8. 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)

9. 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)

10. 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.

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