Running the ‘floor’ in a casino, or restaurant or a hotel is a very important part of keeping things operating easily in restaurant management, where the employees and the manager must manage to keep a rhythm.

The Floor in the casino is where all the gaming action regularly is, but for restaurants the floor is the part where the tables are set for seating and dining. So managing the floor then is basically a key part of restaurant management. So what are the things that go into restaurant management? Let us look at or explore a few of them.

Restaurant management involves several part of things most of which is overseeing things that might or might not have people to handle, such as overseeing the planning of work shifts for the staff even if there is a human resource manager, making sure the finances are all going fine and managing it with people from the marketing and accounts departments, working with the chef and the floor manager to make sure everything is going easily and of course developing the floor map and setting it up and managing it, or over seeing it with the floor manager.

A person who can make sure the restaurant management is going easily will not compromise the service on the floor. Often, he or she will keep the finger on the pulse of activity there quite firmly. Generally the tables are assigned numbers and sometimes the floor itself are divided into more than one section with a floor manager for each of the section, that is if it’s big sufficient to do that though.

The person in charge of the restaurant’s management will need to know the restaurant’s customers. This make for a good public relations move. Return customers who come by the restaurant often would obviously like to be remembered and treated well. And it wouldn’t hurt for the restaurant manager to encourage the floor manager to sometime treat such regular and main guests with a bit of extra hospitality, such as a free glass of wine or appetizers or desserts on the house. These things work like a charm particularly when the normal guest has brought along friends or associates as it would look exciting to the friends and associates that the regular guest is treated with such respect and hospitality.

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This is not to say, however, that hospitality should be reserved only for your regular or important patrons. Everyone ought to have the finest service that your establishment can offer. But for your regular clients, think of it as an positive action of sorts.

Managing a restaurant is not as easy as managing a motorcycle showroom or a gift galore. Restaurant deals with food and people. It is significant combination because most people are very responsive about their food. They like eating well. But, the ‘other’ people that a restaurant business deals with, one that is involved in the making and presenting of the food consumed by the first lot of people, are the employees of the restaurant. Human resource management in restaurant business is not an simple task.

Restaurants therefore are divided in special work segments, with managers in each segment. Classifying the whole work team in lesser groups make it easy to manage them. The whole management of restaurant is run by a number of managers. The number of workers and managers in a restaurant depends on the size of the restaurant. Generally regular descent size restaurants have a front manager, a kitchen manager and a general manager. Superior restaurants might have more front managers, sometime one bar manager and one front manager. These restaurants may also have more than one kitchen managers. General Managers, also called restaurant managers, are the ones who run the show, in coordination with all departments. General Managers take instructions from the restaurant owners and CEOs, and are dependable for the successful operation of the restaurant. It is also the responsibility of the general managers to make sure the restaurant is being promoted well.

Floor managers mainly take care of the front end of the restaurant – the dining area. His responsibilities would include supervise all waiting services, welcoming guests, including arranging work schedule of all waiters, waiting tables, etc. Floor managers will essentially be the first person of contact for the customers of the restaurant. Therefore it is a very important position in restaurant.

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In bigger restaurants, there are two floor managers because of the physical size of the restaurant one may not be capable to cover all floor area. At some restaurants though, there will be one bar manager and one floor manager. Bar managers overall responsibility is the bar. He keeps inventory of liquor and other drinks, assigns talk to the barmen, keeps track of the liquid orders, and maintain their work schedule. It is also the bar manager’s duty to conduct promotions and welcome guests in the bar area.