Undergraduate Thesis

Statement of the Problem The main objective of the study is to determine and study the different qualifications, duties and responsibilities of a restaurant manager in the restaurant establishment. This thesis aims to answer the following sub problems: 1. What are the qualifications of becoming a restaurant manager? 2. How can a manager run a good establishment? What methods should be used? 3. What are the duties and responsibilities of a restaurant manager? 4. What other tasks do managers have aside from managing the establishment? 5. How will qualifications and knowledge of duties and responsibilities affect the aspirants' chances of getting hired? Good managers and qualified employees play a very important role in the success of any restaurant industry. The study was limited only to four restaurants namely: Anything Goes at Burgoo Bar and Restaurant, Gumbo Restaurant, The Bed Scene and SBARRO A questionnaire was given to a sampling of Anything Goes at Burgoo Bar and Restaurant, Gumbo Restaurant, The Bed Scene and SBARRO managers. The questionnaire addressed demographic data, importance of general education and industry specific skills, skills best learned in industry or in the college setting, and a prioritization of personal traits expected of graduates. It was found that the highest ranking skills were delivering quality customer service, employee relations, motivating employees, problem solving, managing diversity, planning and conducting training, interpersonal speaking, sanitation, and food and beverage controls. General business skills were most valued, with general education and technical skills following. Traits that ranked the highest included positive attitude, honesty, and hardworking. The skills perceived to be best learned on the job included delivering quality customer service, housekeeping management, facilities and maintenance management, front office management, and employee relations. Skills found to be best learned in the classroom included writing skills, computer skills, hospitality law, accounting, math, and public speaking The researchers found out that part of the qualifications of becoming a restaurant manager is to have the ability to manage an establishment. He knows his duties and responsibilities as a manager. He must be strong, have a good relationship with the employee and supervise well the establishment and his staff, and most of all must have creativity and a lot of experience. The researchers found out that the restaurant manager is responsible for ensuring quality control, ensuring portion control, instituting cost control, establishment of good employee customer and employer employee relation, instituting training programs for all employees, ensuring the use of standardized recipes, developing an orderly purchasing system, conducting personal inspection of anything affecting the service of food. It was then believed that qualifications, duties and responsibilities of a restaurant manager help to gain profit and will eventually lead to a successful, efficient and effective restaurant management. By concentrating on certain management aspects like public relations, improving supervising techniques and/or skills and strengthening leadership traits combined with personal working experience an aspirant would be able to reach his goal of becoming a manager. It has been quoted by the respondents that, by using your creativity, sharing your knowledge, setting up your goals and focusing on it would help a lot in the restaurant's everyday function not to mention team work, which also plays a big role in the success of an individual and the restaurant management as well. If a person aspiring to become a restaurant manager could only keep these things in mind, it would lead to a successful career in the future. Conclusions This is a list of the researcher's findings: 1. The major requirement that most restaurants are looking for nowadays when hiring a manager is educational attainment. Not necessarily a graduate of any Masteral Course, but most restaurant would require at least a College Graduate of any course related to management namely: Hotel and Restaurant Management, 4 yr Business Management Course and even Marketing. 2. There's no need for an immediate management experience restaurant owners would hire an individual as a manager as long as he has at least a supervisory experience first, regardless of the no. years of experience as a supervisor. 3. The researchers proved that restaurant mangers are using 3 basic techniques in managing, public relations skill (pr), using what he/she learned in school and he/she is creative enough to use his/her personal experience for managing improvements 4. The main function or duty of a manager is supervising the operation and leading and directing his/her staff. 5. The researchers also found out that other functions of a manager include meeting and motivating his/her staff, training new hires and entertaining or checking guest satisfaction. Managers also need to report certain situation happening within the establishment to the higher management whether it be the operations manager, general manager etc. Recommendations Researchers would like to recommend Hotel and Restaurant Management students to as early as now, try to do their best in their studies. It is evident that most of the students who excelled during their college days are those who are successful restaurant managers now, The researchers would also like to recommend students to start gaining experience thru working while studying, participating in special trainings and seminars related to their course and to further enhance their creativity. Students as early as now should learn to stay humble not to mention confident that they could reach their goal of becoming a manager by doing it one step at a time. They should learn how to set their goals and most important of all learn from mistakes, no man is perfect and practice makes permanent.