Restaurant Operations Flashcards
Branch Manager:
- Staffing
- Training
- Customer Relation
- LEADER
- Forecasting
- Financial Analyst
- Product Chain
Restaurant Manager Manages:
- Guest
- Product
- Staff
Restaurant Forecasting:
Financial Plan (Restaurant)/ pre-opening
available seats x average check x turnover x operating days = estimated revenue
Average Check:
each person how much they pay
Estimated Revenue
you have to subtract the cost, labor, expense, rent, net profit from the estimated revenue.
Hotel Forecast:
available rooms x room rate x occupancy x operating days
then, - cost - labor - expense - rent = net profit
Average Check:
total revenue / total number of guests
Restaurant Operation Software
- POS (Sales)
- Inventory (Cost)
- Accounting (P&L)
- HR (Labor)
ERP:
- Enterprise Resource Planning
(practice of the fully automated system)
(cloud based, not web)
Double Booking:
- when you state your bookings and numbers legally, but they’re different in the actual place.
e.g. hotel says legally that the room is 100$, but they’re pricing it 150$ on the guest without telling them
ERP
PDA
PMS
ERP = Doesn’t allow double booking
PDA: Personal digital assistants
PMS: Partner management system
BOH
- Issuing
- Inventory Module
- Costing (recipe & sub recipe)
- Purchase
- Ordering
- Inventory
To decide on employees, consider:
- Service Levels
- Meal Period
- Working Days
- Turnover Rates
- Weekends
Purchasing:
Phase 1: 1) Policy/Rules (PO)
2) List of Product
3) Volume Purchase
4) Purchase
5) Receiving
6) Storing
7) Issuing
- Level of Authority:
- Purchasing manager (PM)
- Financial consultant (FC)
- General manager (GM)
Head of Department:
- Cost controller
- Purchasing manager
- Head of Department
Standard Purchase Specification
- specification = descriptions
=> should be very detailed
Stock Levels:
- par bar: displayed behind the bar
- par level: stock in pantry (minimum that we need to order)
- Min-Max: stock level in main store or ware house
Ordering Cycle:
1 & 2) The Kitchen or bar sends a store requisition to the main-store or warehouse, if the main store has the item then the main store will issue it.
3) if not the warehouse will send an order request to the purchasing department.
4) then, the purchasing department will send a purchase order to the suppliers, accounting, and receiving department.
5) Once the suppliers get the purchase order, they deliver the goods to the receiving department
6) the receiving department transfers the goods to the main store or warehouse.
7) the receiving department will then send a suppliers invoice to the accounting department
8) the accounting department will send a paycheck to the suppliers.
Level of Authority:
1- F&B manager
2- Storekeeper + cost control
3- storekeeper
4- Purchasing manager, financial consultant, general manager
Purchasing & Commissions
Just because someone works in purchasing doesn’t mean commission from supplier.
Budgeting:
BOH Finance:
- storekeeper
- purchasing (Out) 1
- cost control 2
- internal audit 3
- general cashier (Night audit) 4
- AR (In)
- AP (Out) 5
Cost Control should:
- be completely different from storekeeper position + purchasing position
AR (accounts receivable)
monitors all cash received
To avoid any problems
- tasks should be properly divided and distributed to avoid any problems between those departments.
