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Effective management is crucial in a culinary business, encompassing various skills and structures. The three management layers include employees, first-line managers, middle managers, and top management. Key management skills involve communication, time management, resource management, and leadership. Effective communication includes active listening, body language awareness, and clear writing. Time management focuses on balancing employee work schedules and optimizing tasks. Resource management involves human resources and facilities management. Strong leadership fosters teamwork and empowers employees to contribute to the business's success.
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Management Skills Goal 2.01: Summarize management skills in a culinary business.
Management Structures • 3 layers: • Employees- largest group/cook, server, cleaning staff • First-line managers- supervisors/kitchen, service, food production, cleaning • Middle managers- manage first-line managers, communicate between first-line and and top managers • Top Managers- administrators/create policy and procedures/make major decisions about sales, personnel, and finance
Effective Management • Communication • Time Management • Resource Management • Leadership
1. Communication • active listening- paying attention and interacting with the speaker • Why are you listening? • Use eye contact and body language. • Ask questions for clarification. • Listen for the speaker’s inflection. (rising and falling tones of the voice/communicate emotional content) • Look at speaker’s body language. • Select important points. • Take notes. • Listen until the end.
Communication Continued • Avoid distractions. • Focus. • Listen even when you disagree. • Do not let feelings about the speaker get in the way of listening to what he/she has to say. • Wait until the speaker is finished speaking. • Think before you speak!
Communication Continued • Body Language-how you physically respond/sit, stand, move your hands, look/ all sends a message • Writing Skills- be careful what you put in writing/emails, evaluations/be careful about punctuation and tone
Communication Continued • speaking • Pronounce words clearly and correctly. • Do not use slang. • Speak at a medium pace. • Regulate your volume.
Time Management • balance employee work schedules • balance customers and workers • Do not overstaff. • refine the way a task is done • reorganize • change staff • add employee training • add systems (cleaning, organizing, setting up)
Resource Management • human resources- managing staff/need to know the strengths and weaknesses of each employee/train employees (ServSafe, HACCP Plan, Safety)/hire the right employees • facilities management-safe, clean, properly equipped • business- follow all federal, state, and local rules and regulations (ex: no shirt, no shoes, no service)
Leadership • Give guidance. • Make employees feel confident. • Must delegate. (give responsibility to another person) • Make employees feel part of a team and that they have responsibility for the success of the business.
Leadership Styles • autocratic style- information and policies move from the top down • democratic style- everyone is involved in the decision-making process
