The information we have compiled is research done in our Composition 3160 Course, through an interview with Tony Bronson, General Manager at Little Angie's Cantina, and basic information about the duties of a restaurant manager.
Business communications has drifted in many different directions throughout the decades. The field offers a vast amount of opportunities for those seeking a long-term profession. We have chosen to focus on the field of restaurant management. After working in various establishments, the duty of general manager has taken on a new meaning.
There are job opportunities everywhere, but they are most likely found in areas which have a strong tourism base, like Duluth. For a city this size, there are numerous restaurants with very diverse menus. To obtain a job as a restaurant manager, one must have a strong education background, experience in the industry, and excellent communication skills.
a taste of the view from Little Angie's Deck
Our interview was with Tony Bronson, the general manager of Little Angie's Cantina in Canal Park. The interview was set during normal business hours so we could get a feel of the restaurant and his duties as we talked. We limited our interview to about 20 minutes and asked him a variety of questions that we felt would best summarize the duties of his managerial position.
We asked Mr. Bronson what he thought would be a typical day in the life of restaurant manager. He concluded that it would include a variety activities. Accounting books take priority as he enters the restaurant in the morning. He starts by doing all the bookkeeping business from the evening before, such as keeping tabs on what profits if any the restaurant is making. Payroll, marketing, and such get equal attention as Mr. Bronson completes his daily activities. As the day progresses, a restaurant manager ventures outside the office into the public relations aspect of the job. Dealing with employees and the many customers that come in and out the door is the primary duty of Mr. Bronson during the day and early evenings. Communication between the front of the house waitstaff and bartenders and the back of the house kitchen staff is very important for the restaurant to run smoothly, ensuring everyone that walks through the doors a pleasurable experience.
In the restaurant industry, like all other occupations, there are specific limitations and liabilities that go hand in hand in the career. We asked him what he felt were the three biggest drawbacks to being a general manager in a successful restaurant. He mentioned that the most popular times to go out and eat are on special occasions. The Canal Park area of Duluth is the site of the Duluth Entertainment and Convention Center (DECC), which holds a wide range of events, including concerts, theater, conventions, and sporting events. Many of these events bring a lot of business to Little Angie's Cantina and can unexpectedly turn a nice, quiet evening into a stirring frenzy. When the restaurant is understaffed to meet the demand of incoming diners, problems arise in the speed of food preparation, quality of service, and timely presentation of the meal. Mr. Bronson also stated that he misses many holidays due to the fact that these are traditionally the best time for friends and family to sit down and not have to worry about cooking dinner. The third limitation is the summer months. Duluth has a wonderful waterfront that lures many tourists to the Canal Park area. Grandma's Marathon and the Bayfront Blues Festival are two other draws that make the summer months a very hectic and trying time for management
Communication is a very important aspect of this job according to Tony Bronson. The ability to interact well with people, have a strength in public relations and have good written communication skills is vital. Throughout a day, restaurant managers must talk to staff, customers, corporate employees, and so on. Often times, the manager must write messages to the corporate offices using a professional approach to the message. Having good interpersonal skills is a sure way to success, but also being able to write well so one can interpret business memos is equally important
Written work is viewed by many so it must be easy to understand, but professional in form. Communication is the most important aspect of a restaurant managers job whether it be written or verbal. Interpersonal skills are even evident in one's writing. Tony Bronson has proven himself as an effective communicator throughout the years. He remains a successful manager keeping up with all the endless innovations in the computer industry, fine tuning his people skills, and maintaining his professional way of writing.
Since we have offered our information that we have gather on being a restaurant manager, we would like to direct you to some other sites of good restaurants to visit.
As you ponder what to do for dinner tonight, take a look at some of the fantastic restaurants Duluth has to offer--if you already had a chance to stop at Little Angie's Cantina--.
For a great sample of American dishes-Applebees
For some great pizza...Old chicago