Guidelines for Creating a Successful Restaurant

About Us

Background

I have spent over twenty years in the restaurant business, over a span of thirty-five years. When I was fifteen years old I got my first job as a busboy in a cafeteria style restaurant. I worked hard and fast, clearing and resetting tables in a high volume establishment for oncoming guests at a rapid and consistent pace. I moved on from there to waiting tables at a local Italian restaurant, and gained experience with salad bar buffets, table service, wine and beverage service, and handling cash and banks.

Experience

After spending several years as a server and a bartender, I moved into management. I initially worked as a dining room supervisor, managing the wait staff and performing duties like scheduling, designing and distributing sidework duties, handling personnel issues, inventory and ordering, marketing and public relations. Having several management positions hench has enabled me to develop training programs for servers and bartenders, and further hone my management skills while attempting to maintain a consistent balance between the front of the house, the kitchen staff, and the restaurant patrons.

Philosophy

I believe that no matter what business you are in, whether restaurant or hospitality, construction, accounting, or basket weaving; in the end it's all about relationships. It's not about numbers and dollars and profit margins - those things will exist and do what they do. If we can cultivate and retain quality relationships in any venture we pursue, whether or not it is our passion, we will ultimately succeed in our service, because of our attention to compassion and to our fellow human.

Photos Source: www.morguefile.com

© 2011 Andrew Brent