Top 10 important words and phrases for Restaurant Manager

Top 10 important words and phrases for Restaurant Manager Introduction: The Power of Words in Restaurant Management Hello, students! As you embark on your journey to become restaurant managers, you'll soon realize the significance of effective communication. In this video, we'll explore ten words and phrases that are vital to your success in this dynamic industry. 1. Turnover Rate: Understanding Staffing Challenges The turnover rate refers to the frequency at which employees leave and are replaced in a given period. As a manager, it's crucial to monitor and address this metric, as a high turnover rate can impact team morale and customer experience. 2. Upselling: Enhancing Revenue and Guest Experience Upselling is the art of persuading customers to purchase additional items or upgrade their orders. By training your staff in effective upselling techniques, you can not only boost revenue but also provide a more personalized experience to guests. 3. FIFO: Maintaining Freshness in Inventory FIFO, or First-In-First-Out, is a principle followed in inventory management. It ensures that the oldest stock is used first, reducing the chances of spoilage and maintaining product quality. 4. 86'd: Dealing with Out-of-Stock Items When an item is '86'd,' it means it's no longer available. As a manager, you'll often need to communicate this to both staff and customers, ensuring alternative options are suggested promptly. 5. BOH and FOH: Understanding the Restaurant's Divisions BOH, or Back-of-House, refers to the kitchen and other areas not visible to guests. FOH, or Front-of-House, encompasses the dining area and customer-facing roles. Understanding these divisions is essential for effective coordination. 6. Comps: Handling Customer Dissatisfaction Comps, short for 'complimentary items,' are offered to customers as a gesture of goodwill in situations where they are dissatisfied with their experience. Knowing when and how to offer comps is a valuable skill for a manager. 7. Reservation: Managing Guest Bookings Reservations are pre-booked tables or seats. Efficiently managing reservations ensures a smooth flow of guests and minimizes wait times, contributing to a positive dining experience. 8. Cover: Measuring Restaurant Capacity In the restaurant context, a 'cover' refers to a guest. By tracking the number of covers during different shifts or time periods, you can analyze the restaurant's capacity and plan staffing accordingly. 9. Health Code: Prioritizing Safety and Hygiene Health codes are regulations that ensure food establishments maintain proper safety and hygiene standards. As a manager, it's your responsibility to not only comply with these codes but also train your staff to do so. 10. Tip Pooling: Fair Distribution of Gratuity Tip pooling is a practice where a portion of the tips received by the staff is combined and then distributed among the team. Implementing a fair and transparent tip pooling system is crucial for maintaining harmony among employees. Conclusion: Expanding Your Restaurant Management Vocabulary These ten words and phrases are just the tip of the iceberg when it comes to the vocabulary you'll encounter as a restaurant manager. Continuously expanding your knowledge in this area will not only make you a better communicator but also a more effective leader. Best of luck in your journey!