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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
"Supervision is the art of checking on the progress of actions and orders without undo harassment"
Supervision is the follow-up to training, to develop efficiency by giving them the guidance, motivation, and leadership needed to increase their skills.
Management supervision is simply getting things done properly through other people. To a degree, it is not necessarily being able to do all things well yourself that will make you successful. It is being able to develop in your employees the willingness and ability to handle their responsibilities that are really important. This is particularly true in a restaurant as it is virtually impossible to do everything in the store yourself.
Proper management supervision requires first of all that there be a manager present in the store at all times. Without a manager, the employees will work or not work, depending upon the situation. In most cases, they will wait on customers when they come in, but that is probably all. Usually this means that they will not perform as they should. It soon becomes quite obvious to customers that there is no manager present as the store standards tend to be lower. Also, the attitude of the employees becomes more and more carefree. This is especially true of less experienced employees.
These signs of "absentee supervision" are evident almost immediately to customers, as the store operation begins to deteriorate. The customer sees that the employees do not care about them as they should and why should they when the management of the store does not care enough to be involved themselves in supervising and directing the activities of their employees.
B-V Consulting
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