Restaurant Management Styles


There is more than one way to efficiently operate a restaurant and maintain a pleasant and profitable working environment. In fact, different types of restaurants actually require different styles of management. Whether you are working for a major restaurant corporation or a hometown "Mom and Pop" diner, exploring different types of restaurants management styles can help you decide what kind of administration is most suitable for your establishment.

Corporate Management

  • Corporate restaurants are establishments that operate as chains or franchises across numerous cities and states throughout the country. These types of establishments are set to follow strict operating procedures and company policies to make them uniform and provide the exact same products and services in every location nationwide. Policies and guidelines are established by corporate management or headquarter officials. Supervisors at each establishment are required to comply. Corporate restaurant managers typically work in the corporate offices and periodically visit individual restaurants to maintain and monitor their compliance.

Onsite Management

  • The second tier of management in a corporate setting is the restaurant's general manager. This manager is required to oversee the day-to-day functions of the establishment and report to the corporate division of management. Many smaller and privately owned restaurants also employ managers who supervise daily operations. Onsite managers generally participate in interviewing potential hires, lead staff meetings, create employee work schedules, calculate and prepare nightly sales reports and bank deposits, monitor and evaluate employee performance, address customer or staff related issues and basically take responsibility for ensuring that everything runs smoothly and efficiently.

Departmental Management

  • Departmental manager positions are usually held by staff members with extensive experience or talents in certain areas. Assigning departmental managers relieves the general manager of a variety of duties. For example, a professional waitress who has sufficient experience and knowledge of restaurant serving procedures is a good candidate for a "Lead Waitress" position, in charge of creating waitress schedules, table assignments and performing uniform inspections. A trusted, experienced bartender can double as a bar manager taking on responsibilities such as liquor inventory, receiving deliveries, creating drink menus, house specialties and bartender schedules. The best and most reliable chef is an ideal choice for a kitchen manager who delegates duties to cooks and monitors food quality and inventory control.

Idealistic Management

  • Idealistic management is a style of management that focuses on the improvement and evolution of the establishment. Idealistic restaurant managers are generally better suited for privately owned establishments where corporate rules and guidelines do not exist. Idealistic managers are typically favored by eateries with interest in improving their reputations, products, image or overall customer experience. This may include planning new marketing campaigns, rearranging dining room floor plans, proposing rehabilitation, remodeling or expansion ideas, concept development, imposing server and bartender training seminars and programs and complete menu transformations.

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