Restaurant Management
Local Business, Professional

Restaurant management involves oversight of day to day operations as well as overall health of the business. Keeping customers happy with the food and service the restaurant provides goes a long way towards retaining consistent business. Ensuring the restaurant is properly staffed helps the overall daily tasks flow much smoother. There are hosts that seat the customers, waiters and waitresses to serve the customers, bussers that clean the tables, and cooks that handle all the food. All of the different staff is only one portion of restaurant management.

It’s important to also keep proper inventory of food and supplies so that the staff can have all necessary materials to fulfill the responsibilities of their jobs, Additionally, it’s critical to have proper relationships with suppliers and vendors. This allows your restaurant to find cheapest prices for the highest quality foods and supplies. Managing a customer service based business can be quite risky. This template aims to lower that risk by making the day to day management as smooth and organized as possible.

  • Price on menu. This field links to the Menu table, indicating the price of the dish on the menu.
  • Profit margin. This is a formula field that calculates the profit margin of the dish based off of the cost to make and the menu price from the Menu table.

Views

  • All dishes. Displays all dishes sorted in alphabetical order.
  • Breakfast. Displays all dishes that are categorized as breakfast dishes sorted in alphabetical order.
  • Entrees. Displays all dishes categorized as entrees sorted in alphabetical order.
  • Vegetarian. Displays all dishes that are categorized as vegetarian sorted in alphabetical order.
  • Dish suggestion. This form allows staff or customers to suggest a new dish to management.

The menu of a restaurant by far is what drives customers to become frequent visitors. The more the customers enjoy the food, the most often they will frequent the restaurant. Having a simple, yet tasty menu has been proven to deliver results. This table identifies all menu items and prices. It can be used as a guide to determine what dishes to keep on the menu, to take off, or to bring back.

Fields

  • Item #. All menus items typically have a number associated with them, making it easier for the servers to press a number on the POS system as well as making it easy for the clients to identify which meal they want even if they struggle to pronounce the name.
  • Menu status. This is a drop down field that indicates whether the item is offered on the current version of the menu, if it needs to be added, or if it has been removed.
  • Dish. This field connects to the Dishes table, identifying the name of the dish associated with the menu item #.
  • Price. A number field indicating the price of the dish.
  • Picture. A picture of what the dish or drink should look like for reference.

Views

  • All menu items. Displays all menu items sorted in ascending item ID #.
  • To be added. Displays all menu items that are waiting to be added to the menu sorted in ascending item ID #.
  • Budget meals. Displays all menu items that cost less than 11 of any currency sorted in ascending item ID #.

Certifications

Depending on the location of the restaurant, there are often local or regional laws that require workers that handle food whether that be serving food or cooking the food itself to have certifications in order to ensure the workers are informed about the best food handling sanitation practices.

Fields

  • Certification code. The unique certification code.
  • Name. The name of the certification.
  • Issuing authority. The authority that issues the certification.
  • Link to register. The URL to the certification. This can be used by staff to try register for the certification.
  • Staff. This field links to the Staff table, identifying which staff members currently hold the certification.

Views

  • All certifications. Displays all certifications without any filters.

Shifts

Most restaurants have reoccurring shifts that are associated with certain responsibilities. This table identifies each of those shifts that the workers are assigned.

Fields

  • Name. The name of the shift.
  • Start time. The time the shift begins in 24H format.
  • End time. The time the shift ends in 24H format.
  • Shift duration. The duration of the shift in hours.
  • Staff. This field is linked to the Staff table, identifying which staff members have previously worked the specific shift.

Views

  • All shifts. Displays all shifts with no filters.

Contacts

Each supplier has one or two contacts the restaurant directly deals with in regards to placing orders or scheduling deliveries. This table tracks the different contacts associated with the vendors and suppliers the restaurant uses.

Fields

  • Name. The name of the contact.
  • Phone. The phone number of the contact.
  • Email. The email the contact can be reached at.
  • Company associated. This field links to the Suppliers table, identifying the specific supplier the contact is associated with.
  • Note. Additional notes about the contact.

Views

  • All contacts. Displays all contacts sorted in alphabetical order.

Roles

Each position at any company comes with a set of responsibilities. Often times certain positions also have different uniforms. This table identifies each role and the respective details that pertain to the specific table.

Fields

  • Role title. The title of the role.
  • Responsibilities. General responsibilities the role in is charge of.
  • Uniform. A description of the uniform a staff member in this role would be required to wear to work.
  • # of staff. This is a formula field that counts the number of staff members that hold this position.
  • Staff. This field is linked to the Staff table, identifying the specific staff members that have held the position.

Views

  • All roles. Displays all roles sorted in alphabetical order.