Chris Bruno is the former chef and owner of Chris's American Restaurant in Brookfield, Connecticut. He owned the location for more than 13 years, initially purchasing Fiddler's Restaurant in 1990 and renaming it Chris's American Restaurant in 2003.
Not only are restaurants highly demanding and stressful workplaces, but they also require employees to excel in skills that range from fine cooking to basic customer service. Due to this chaotic nature, successful restaurants almost always boast a dedicated, organized manager who is committed to the following guidelines: -Proactive scheduling should be a tenant of all restaurant employees. A scheduling mishap between employees can drastically effect the overall quality of service. -The time-sensitive nature of the food service industry compounds the need to have a well-stocked inventory at all times. -The highest possible value must be placed on consistency. While managers should always strive for perfection, it is more important to achieve the desired standard and never fall below. -Managers must be excellent communicators, as they are one of the few employees who can move about the restaurant without set obligations. For example, if the kitchen has run out of the day’s salad, the wait staff must be made aware of this immediately. It falls to the manager to make sure that each member of the staff is made aware of any such development.
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A chef known and respected throughout Connecticut, Chris Bruno purchased Fiddler's Restaurant in 1990 and renamed it Chris's American Restaurant in 2003. The Brookfield-based restaurant became famous for adding foreign influences to American dishes for unique and tasty dining experiences. Chris Bruno later sold Chris's American Restaurant, but he continues to enjoy inventing new twists on classic flavors.
Some restaurant owners and managers focus so strongly on monitoring the sanitation of the food prep areas and balancing the books that they stumble over smaller yet equally important areas of the businesses. First, managers must communicate efficiently with their staff. They should focus on short, effective communication to employees by setting minute-to-minute goals, as well as the goals of the day. They then need to step back and trust employees to do their jobs. Managers facilitate effective communication by implementing communication strategies. Training is a crucial component of that strategy. Training should begin with managers who step in and teach each new employee the goals and themes of the restaurants. This step reinforces the mood and direction of the restaurant for each new staff member and helps him or her move forward with an objective in mind. It is also important for management to step back and allow seasoned staff to help mold the new employees. Trusting staff with training and other important tasks engenders loyalty and builds community. |
AuthorChris's American Restaurant (Fiddler's Restaurant in Brookfield, CT) delivered progressive American food enlivened by international and domestic regional influences to customers throughout the Brookfield, Connecticut, area. Archives
March 2016
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