The primary reason for the success of restaurant franchise companies is the fact that they provide proven operational systems that assure a performance consistency, and the Operational controls necessary for financial profitability.
A simple definition of a restaurants operational system is that they are the navigational instruments and the rudder of a great ship. They set the course and steer the ship on a straight and smooth course towards its intended objective.
There are a many parts necessary to a smooth running restaurant that must function together in harmony. Each of these functions is entirely dependent upon the integrated performance of the others.
The functions range from a reservation system that ensures timely seating and protects against over booking; to a service system that provides prompt & efficient table service, coordinated with a kitchen production system that performs in a consistent and reliable manner.
Included in a restaurants Operational Systems are Human Resource guidelines that assure the adherence to National and State employment laws and employee policies describing guidelines for employee conduct.
Operational systems define how to properly do the tasks that you have created for you restaurant concept, be it “fast food”, “fast casual” or “fine dining”. Operational systems to be effective & sustained must be documented in a restaurants Operational Manual.
The Ops Manuals must be specific in the descriptions of job requirements and procedures. The Ops manual provides the operational systems script for employee training, and must be followed precisely, according to its content.
There are three Operations Manuals necessary for maintaining effective communication and a smooth and efficient restaurant:
• Managers’ Operations Manual
This manual is designed for the benefit of management. In addition to employee job responsibilities and procedure, it provides direction from ownership on exactly how ownership expects the business to be conducted.
The scope of the Ops Manual will depend on the complexity of the operation. The Ops manual for a fine dining restaurant with various services such as catering will require a more extensive ops manual than a “fast food” or “fast casual” restaurant may require. Generally speaking any Ops Manual should include the following sections:
1. Ownership and Management Structure:
2. The Restaurants Mission Statement
3. Human Resources with employee policy
4. Job Descriptions & Procedures
5. Training Procedures
6. Cost Controls
7. Forms and Office procedures
Contact Us for assistance in putting together effective operational systems in your restaurant.