Restaurant

“Restaurateur” is defined as a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business. Restaurant business belongs to service industry where producing and delivering services to consumers happen at the same time. For that reason, managing a restaurant is a little bit more difficult than managing other tangible products, such as clothing or fixture and furniture, etc. It is a critical combination between food and people because most people are very sensitive about their food – a necessity in the past time and now it has become a luxury when living standards are rising. They not only like eating but also like eating well, or even eat “beautifully”. And to manage and operate a restaurant successfully, a restaurateur must possess many characteristics as well as skills.
In my opinion, the most importance trait a restaurant owner should have is the ability of selecting and managing human resource. Managers have special abilities in evaluating people. They understand who are suitable for their business. And making right decisions to hire employees is a critical task of any manager, especially in the field of service industry. Restaurant’s staff should be “clean, honest, quick workers, quick thinkers, nondrinkers, mathematicians, technicians”. “Clean” appears both in back stage and front stage of a restaurant to ensure food safety and hygiene. In addition, cleanliness of staff may create the very first impression to arriving guests. Honest employees will not find the way to steal restaurant’s properties to pick into their pockets Restaurateurs who have honest staff trust in them and do not waste their time to keep careful eyes on them. Quick workers make customers feel comfortable and happy because it does not take too long for their orders to be delivered. When a problem...