How Can The Quality of Restaurant Food Be Improved and Maintained?
Do you ever wonder how a restaurant with a 5-star rating manages to keep its excellent standards for food, goods, and services? This is because the restaurant manager is in charge of maintaining order, keeping a careful eye on all restaurant activities, and developing successful business plans. They are also in charge of managing the budget, ordering supplies, planning meals with the kitchen staff, keeping inventory records, ensuring that everything complies with legislation, managing food service, etc. Start submitting applications to renowned restaurants right away if you’re interested in this position, and start developing a restaurant manager resume that will stand out from the competition and allow you to highlight your qualifications.
Here are five basic responsibilities of a restaurant manager that can help maintain the high quality of food being served:
- Checks the quality of ingredients
Restaurant managers are responsible for verifying an ingredient’s important details, such as expiration date, nutritive value, GMO status, and much more. It is important to have a manager because they help avoid problems such as food poisoning caused by expired ingredients, which could harm the restaurant and cause it to go bankrupt. To keep high-quality food and services, restaurant managers should always be responsible for their obligations to keep consumers’ food healthy and safe.
- Observes the right temperature
Restaurant managers help chefs maintain the right temperature for the ingredients, which is very important to keep food fresh and prevent food waste because the temperature of the ingredients can affect food consistency. For instance, if you don’t keep your raw materials at the proper temperature, bacteria can grow on them easily, leading to food waste because consuming food that has bacteria in it can cause illnesses like food poisoning and more.
- Sets good food quality standard
Restaurant managers must set standards in cooking food to produce meals with the ideal flavor and texture. However, explaining to every cook in a restaurant the precise steps involved in creating a menu item and recipes is crucial because it can lower the possibility of making a mistake on various production days and facilitate a more efficient workflow, which is very helpful to managers to lessen their obligation to monitor food. This practice helps to ensure food safety and significantly lowers the possibility of a menu item being returned by consumers.
- Monitors the cleanliness of FOH and BOH
To attain high standards of quality, restaurant management must keep the front of the restaurant and the rear of the entire place clean. It will be important to have a very sanitary and pristine dining area. To prevent any infection, the linens, dinnerware, and glasses all need to be spick and span and germ-free. Your customers’ health and safety can be ensured by teaching staff members the value of keeping restaurants clean.
- Ensures presentable dishes
A restaurant manager also needs to check each food presentation since it can benefit the restaurant. For instance, an attractive garnish can serve as a focus to draw the diner’s attention, which offers a variety of creative opportunities, the chance to brand their identity on the menu, and the ability to develop a signature dish. It can also improve the harmony of how food is arranged on a serving dish.
Each restaurant needs to have a manager since this job has many important responsibilities that can affect the restaurant’s quality, such as managing the budget, placing orders for supplies, creating menus in collaboration with the kitchen staff, keeping track of inventory, making sure everything complies with regulations, managing food service, etc. A wise manager is essential to each restaurant since there are possibilities that they can make the restaurant improve or get famous for maintaining the high quality of food, products, and services, and most especially for the consistency of high standards of hygiene with an astonishing presentation of each food.