Managing a small restaurant is fairly difficult. The main things that a manager must do are train the employees, place the orders for deliveries, and make sure that the food is going out correctly. There are many other things that contribute to managing but these are just a few of the things that are most important.
Training the employees is one of the most difficult jobs when it comes to managing a restaurant. It takes time for all new employees to catch on and get in the groove of how things go at a certain place. Once the routine is set in, it becomes easier on the manager that is training. One of the first things to train the employees on is how to make drinks. I have found that working on one station at a time for an hour or so can really help make someone learn quicker. With the employee being in one station and not having to remember many different things in one day makes them learn quicker. After training on the first station, then move on to the second and then the third and so on.
Another one of the most important duties of a manager is to place the orders for deliveries. Most trucks run on a weekly basis and it depends on how many trucks a company receives each week. I manage a restaurant and we get two different trucks in every week, one on Wednesday and one on Thursdays. Each company has different items that they deliver to the restaurant. Some weeks are going to be busier than others so always keep an eye on what the date is whenever the order is placed. For example, when it is the first of the month it is usually busier. Whenever there are holidays such as Thanksgiving, Christmas, and New Years, the days before the holidays are very busy as well.
Last, but not least, it is always important to make sure that the customers are happy whenever they receive their food. In order to keep them coming back, they must be satisfied with the service and the food. That is why it is so important to be sure that all food is fresh and not left over. Some foods that are prepared early include chili, slaw, onions, chicken salad, etc. There are many foods that are prepared early because there is such a big demand for it. For example, I manage a small restaurant that serves hot dogs and hamburgers which means that the chili, slaw, and onions have to be made up beforehand. With that being said, the food must be cooled down at the right temperature and maintained at the right temperature as well to prevent bacteria growth. So always remember, the customer is always right!