1. A Manager’s Responsibilities
CAH II
2.02
Rebecca Benners

2. Management responsibilities
Managers are responsible for the whole of their restaurant.
This includes
people
profit
building
food quality

3. Maintaining Profitability
Making money to cover expenses and projected growth with funds left over.
1. Effective record-keeping system – detailed and simple system for keeping financial records. Often utilizes spreadsheets and other data.
2. Food, beverage and labor costs – the actual cost of the supplies that a facility needs. To determine profit you take the
total income (Gross profit) minus (food, beverage, and labor costs) = net profit (or loss)
3. Profit and loss statements – these are balance sheets that show all of the cash flow for a business and whether more money came into the business (profit) or whether expenses were greater than profits (loss)

4. Maintaining Profitability
4. Purchasing procedures – most purchases are written with purchase orders either from a large food supplier or with a simple grocery list
5. Inspecting food –ensure that items are not damaged or old, items are below 41 Fahrenheit, and not rotten.
6. Inventory control – managers must maintain a list of items in the inventory, check the condition of perishable items, dates of all items, and cleanliness of stock area to ensure that items are being well taken care of.

5. Maintaining Profitability
7. Receiving – managers or an employee that is present when food items are received; inspect them for quality, quantity, and ensure that they were the item ordered.4
8. Storing – items are stored properly and that the storage area is secure from damage and theft.
9. Labeling and dating – label and date all food containers with the name of the item and date it was created before storage
10. FI FO – first in, first out
11. Portion control – manager must demand that all employees practice portion control in order to control food costs

6. Managing People
Selecting, training, and keeping quality workers, i.e. the hardest part of the job
1. Selecting employees – manager must screen employees through applications, call each reference, and interview employees
2. Training employees/ crosstraining – once selected employees must be trained in their job.
Most training is done through “On the job” training.
a. Orientation – giving employees a tour of the facility so they can see where everything is
b. Mentoring – pairing new employees with slightly more experienced employees to give them a sense of how to do their jobs

7. Managing People
3. Supervising employees – managers must supervise their employees at all times to ensure that they are doing their tasks.
4. Scheduling – managers must create schedules that meet the needs of the business and the staff
5. Evaluating employees – rating the employees on their performance. Often done with a written review, and then a formal discussion with the worker independently. During Bear Den Café, managers will be grading the staff and rating their performance.
a. Discharging – Managers must have just cause and documentation to discharge employees
b. Promoting – Managers decide which staff deserve recognition and are ready to move up in their job. 7

8. Policy and Procedures
Managers decide what must be done and how things are handled.
Some policies are required by the government
i.e. Food Code and OSHA
Some policies are required by a franchise
Chik-fil-A being closed on Sundays
Some policies are developed by the business
Uniforms, how lateness is handled, etc.

9. Managing Facilities Manager must decide how facilities will look
1. Facilities design – determining the look and layout of the business
a. Menu – managers must approve of both the times on the menu as well as its format
b. Turnover rate – the amount of business that a restaurant can do at any given time. (Place tables close together)
c. Traffic paths – the paths that both employees and customers use to get places

10. Managing Facilities
2. Loss prevention – managers must take steps in order to prevent loss of business, employees, and resources
a. Safety – safe, clean environment = few lawsuits
b. Sanitation – neat, clean facilities = few foodborne illnesses
c. Food handling – good food handling = less theft and few illnesses
d. Equipment handling – teaching employees the proper way to clean and use equipment saves time and money
e. Maintenance and repair – equipment lasts longer if given regular checks up by maintenance

11. Foodservice Marketing
Managers are responsible for working with advertisers to get the word out about the business
1. Positioning – the location of the business in relation to the community, products to other products, etc.
2. Creating atmosphere – certain atmospheres attract certain persons. Quality atmospheres must be maintained at all times.
3. Advertising – managers work with advertisers to determine the best way to reach the public
4. Direct marketing – s, newsletters, etc that promote the business

12. Foodservice Regulations
Developed to keep employees and customers safe. Regulations must be emphasized by management
1. USDA – United States Department of Agriculture monitors the conditions of food
a. Food grading – Grade A is highest quality products
b. Food inspections – inspectors tour facilities where food items are processed and deem them fit or unfit for consumption.
2. FDA regulations – food and drug administrations regulates that additives that are found in many food products to ensure that they are at safe levels

13. Foodservice Regulations
3. Facility maintenance – keeping a facility in top operating condition
a. Floors, walls, and ceilings – need to be cleaned regularly by employees and seasonally (every 3-4 months) by professionals minimum
b. Equipment – must be kept clean by employees. Damage should be reported to managers. It is manager’s responsibility to make sure that all equipment receives proper maintenance.

14. Foodservice Regulations
4. Environmental regulations – limits pollution as well as how certain items can be disposed.
5. OSHA regulations – Occupational Safety and Health Administration works to create regulations to keep all people safe. Managers must enforce these.
6. State and local regulations – Managers must be aware of the all laws governing for service for their region.