Highway Bridge Pizza Restaurant

Highway Bridge Pizza Restaurant
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The restaurant business is among the top trending business ideas that guarantee the entrepreneurs broader profit margin. Especially in the twenty-first century, people have realized the importance of recreation; such restaurant is the favorite destinations. The improvement of the social status of various classes of people has seen majority go for business meetings, family gatherings, and dates in that restaurant.
Highway bridge pizza restaurant like any other enterprise in the restaurant business needs certain personnel to run its operations. The key personnel includes managers, hosts, ushers, bartenders, dishwashers, cooks, bus persons, and servers. Each of these personnel has a role to play to make the operations of the restaurant successful. For a new restaurant that is have started their operations recently, it’s easy to find the employees multitasking, for example, the manager serving as the host. This is why there is a great need to been keen when employing the key personnel to make sure they all have the willingness to switch their duties.
The manager is the most critical employee in many restaurants. They help in supervision and getting duties done in the absence of the entrepreneur or business owner. He or she does train the other staff, develop and implement the marketing of the restaurant; the manager is an accurate reflection of the restaurant’s image. The serving staff is as talented as the manager.

The server will have the most interaction with the customers. Therefore, they should be in a position to impress the customers to keep them coming back.
In the restaurant business, the chef is at the center of its success. They are an attraction figure; a top chef will attract several customers through the creation of unique culinary masterpieces that the customers cannot find anywhere else. There are different types of chefs; their salaries differ depending on the experience, training, qualifications, and location of the restaurant. Their salaries range between $28,000 and $60,000 per year.
Question 2
The best candidate for the managerial role will be somebody who has managed a food and beverage restaurant within Boston or along the highway. This will be an assurance that he is familiar with the regional suppliers, the sources and best methods to source what is required. The manager should under thorough training to ensure that he or she is familiar with all the operations of the restaurant. Selecting somebody with nonmanagerial experience and managerial experience will guarantee the success of Highway bridge pizza restaurant.
To achieve the objective of providing best meals to all sour customer one chef and two cooks are required. The full-time cooks will be there to handle food preparations even before the restaurants opens and a chef to prepare that exciting dessert menu to make our customers regular visitors.
Highway restaurant will require the host staff to seat guests and take reservations as I believe this will give us a competitive edge to beat our competitors. It will be good to select an oriented and organized person for this position, to maintain low operation cost it be right to hire one during the busy periods. During the quieter days, the manager can play that role. It’s also important to select and train two bus persons to set up and clear the tables for the guests. The bus person will be trained to work closely with the wait staff and be assigned their stations. The bus person will be trained to pay attention to the customers in their positions to fill water glasses immediately customers are seated and refill them when the customer request (Walker, 2013). They should support the servers as well.
For security purpose and order at the parking lot, Highway bridge pizza restaurant will require one guard from any security firm. The guard will carry out security checks at the gate because the restaurant is located along the highway and also help the customers to get into and out of the parking lot. This will ensure our customers don’t miss packing space.
References
Walker, J. R. (2013). The restaurant: from concept to operation. Wiley Global Education.