Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Restaurant Management Styles

No description

Hillary Harrison

on 29 November 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Restaurant Management Styles

By: Hillary Harrison Restaurant Management Styles Autocratic "The Classical Management Style"
Autocratic style of leadership tend to make decisions without consulting any other members of their team.
For example, an Autocratic restaurant manager may decide to add a new entree to the menu without first consulting with the chefs/ other employees.
In some situations, such as dealing with the restaurants vendors, an autocratic manager's quick decision-making skills may be appreciated.
Employees end up feeling underappreciated and not valued, which can result in a high turnover rate.
Democratic Opposite of Autocratic
Restaurant managers practicing a democratic style of leadership let employees make decisions on there own.
For example, a democratic restaurant manager may allow his waitstaff to make their own decisions on how to handle disgruntled customers.
This can be good because employees feel that their manager trusts them in decision making.
This can be negative because some employees can become arrogant and possibly get on a powertrip. Consultative Combination of both Autocratic and Democratic.
They let employees have a say in what is going on but at the end of the day the final decision is theirs.
Many managers opt to use this because it satisfies both them and their employees.
Employees feel like they are involved but the manager stays in complete control. Laissez-Faire Very different from other management styles.
Manager has little involvement with employees day to day tasks.
These managers will stay in the office for most of their shift.
Some refer to this style as lazy, but it can work in some higher end restaurants where employees are self motivated.
References http://smallbusiness.chron.com/basic-theories-restaurant-management-34831.html
Full transcript