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.

The everyday jobs of the kitchen managers are pretty obvious. The kitchen managers tasks would include planning, preparation and maintaining menu in management with chef of the restaurant. It is also his responsibility to set the amount of preparations to be made everyday. He must make sure the kitchen remains clean and hygienic, as per the rules and regulations of the place. The task of the kitchen manager also includes to monitor food orders and supply, and to write kitchen schedule. Food preparation time, verification of food and ingredient stock, quality control, cost analysis, also lies under the responsibility of the kitchen manager.