What Does A Back Of House Manager Do?

A restaurant is a place where food is prepared, cooked, and served to satisfy the appetite and taste buds of customers. While chefs, servers, and bartenders are the ones who add flavor and charm to the front of the house, it is the back of the house team that ensures the smooth operation of a restaurant. At the heart of this team lies the Back of House (BOH) Manager, whose role is crucial in ensuring the restaurant runs efficiently. But what do BOH managers do?

In this article, we will explore the responsibilities of a BOH manager, from leading the kitchen staff and supervising food preparation to managing inventory levels and ensuring compliance with health and safety regulations. Whether you’re a restaurant owner looking to hire a BOH manager or a curious foodie, this article will give you insights into the job of a BOH manager, which is essential in maintaining the quality of food and service in any restaurant.

Quick Summary
A back of house manager is responsible for overseeing the operational aspects of a business, such as ordering inventory, managing staff schedules and training, and ensuring compliance with health and safety regulations. They are also responsible for ensuring smooth and efficient operations in the kitchen, such as managing food supply and preparation, managing staff performance, and maintaining quality control. The back of house manager plays a critical role in ensuring the success of a business by ensuring that customers receive high-quality food and service.

Responsibilities of a Back of House Manager

A back of house manager is responsible for overseeing and coordinating the operations of the kitchen and other service areas that are located behind the scenes in a restaurant or hospitality establishment. This may include areas such as the dishwashing station, food preparation and storage areas, and employee break rooms. The back of house manager is responsible for ensuring that all areas are clean, organized, and operating efficiently.

In addition to overseeing the daily operations of the back of house, a back of house manager is also responsible for managing staff, including hiring, training, and scheduling. They must ensure that all staff members are adhering to food safety regulations and that all equipment is maintained and in proper working order. Overall, the back of house manager plays a critical role in ensuring the smooth and efficient functioning of the kitchen and other back of house operations, without which the business cannot succeed.

Essential Skills Required to become a Back of House Manager

To be a successful back of house manager, there are some essential skills you must possess. Firstly, you must have excellent leadership and communication skills. As the manager, you will be working closely with your team, ranging from kitchen staff to cleaners. You will be responsible for delegating tasks, managing schedules, and ensuring everyone understands their roles. Therefore, it’s essential to have good communication skills to convey your expectations and provide feedback.

Secondly, a back of house manager must have strong problem-solving skills. This involves being able to think critically and make quick decisions when issues arise. You must be able to assess a situation, identify potential solutions, and execute the best course of action. In the hospitality industry, things can go wrong unexpectedly; therefore, the ability to handle pressure and make quick, informed decisions is crucial. With these essential skills, you’ll be prepared to handle the daily tasks and challenges that come with managing a back of house team.

Challenges Faced by a Back of House Manager

Being a back of house manager is a challenging role that requires an individual to possess strong organizational, communication, and leadership skills. A back of house manager has to deal with various challenges, including managing a team, ensuring efficient operations, maintaining inventory, and meeting customer demands.

One of the significant challenges faced by a back of house manager is managing different personalities and egos within the team. The back of house team is comprised of chefs, cooks, dishwashers, and other staff members, each with distinct working styles and preferences. The back of house manager has to keep everyone motivated and ensure that they work cohesively to achieve the desired outcomes. Additionally, managing inventory and equipment is another significant challenge for a back of house manager. They have to ensure that the food supplies, equipment, and other essential items are always available to support daily operations. If a stock runs out, it can disrupt the whole operation, leading to reduced productivity and poor customer satisfaction.

The Significance of a Back of House Manager

The back of house manager serves as the backbone of any food business. As the person responsible for coordinating and supervising the operations and staff in the kitchen area, this individual plays a crucial role in ensuring timely and efficient production of food and maintaining the highest hygiene and safety standards. They are also responsible for monitoring inventory levels, ordering supplies, and managing the budgets, contributing to the overall profitability of the company.

The significance of a back of house manager lies in their ability to balance the delicate mix of management and culinary skills. They are responsible for leading a team to prepare food to exacting standards, for ensuring that the kitchen runs smoothly and efficiently, while also being aware of the financial implications of every decision. Their role is central in maintaining the quality of food and service, keeping diners happy, and ensuring legal compliance. The back of house manager is vital to the success of any food establishment, and their competency and skill are integral to the overall performance of the business.

Training and Development for Back of House Managers

Training and development are critical for back of house managers to succeed. A back of the house manager must have a vast range of skills, such as a deep understanding of budgeting, inventory management, ordering, scheduling, and coordinating the workflow of staff. They are responsible for the restaurant’s image, excellent customer service, and smooth running of the operation. Training and development keep managers updated with the latest technologies, software, and industry trends.

Back of house manager training may focus on safety, health, and sanitation. They must be trained on how to handle and store food safely, and ensure that all food is cooked correctly. Managers must be aware of the risks of serving spoiled or expired food and must know how to identify and dispose of it. To be successful, back of house managers training is essential and must be a continuous process, leading to better management and a happier team.

Top Tips for Successful Back of House Management

As a back of house manager, there are several key strategies you can employ to ensure success in your role. Firstly, it is crucial to establish clear communication channels with all members of your team, and to maintain an open-door policy that encourages dialogue and feedback. Regular team meetings and one-on-one check-ins can be helpful in facilitating this.

Another important tip is to prioritize organization and efficiency in the day-to-day running of back of house operations. This may involve implementing helpful tools such as task lists, schedules, and performance metrics, as well as ensuring that all team members are trained in best-practice techniques and procedures. Additionally, building strong relationships with vendors, suppliers, and other external partners can help to streamline processes and promote collaboration. By adopting these strategies and approaches, back of house managers can maximize their impact and drive success in their role.

Future Prospects of Back of House Management as a Career

The prospects of a career in back of house management appear to be fairly encouraging. With the ongoing expansion and diversification of the hospitality industry, along with the thriving demand for specialized staff, back of house managers are in high demand. Moreover, the rise of online ordering and delivery services seems set to increase the need for experienced back of house staff who can oversee culinary production, food safety, and sustainability.

Another reason why back of house management is a promising career choice is the potential for growth and advancement. With the right training, experience, and networking skills, back of house managers can move up the ranks to become executive chefs or even start-up their own restaurant business. The industry is full of success stories where individuals with a passion and determination to learn have climbed the rungs of the ladder to become accomplished hospitality professionals.

Final Verdict

In summary, the role of a back of house manager is essential in ensuring the smooth and efficient running of a restaurant or hospitality business. They oversee the kitchen and back office operations, managing staff, handling inventory, creating schedules, and addressing customer complaints. Their job is to ensure that all team members are working in harmony to deliver high-quality food and service to customers.

In conclusion, a back of house management position requires a combination of skills and qualities, including leadership, communication, organization, and problem-solving. It is a demanding role that requires a hands-on approach, attention to detail, and the ability to handle pressure in a fast-paced environment. A successful back of house manager can help a restaurant or hospitality business to thrive by optimizing their operations, maximizing profits, and ensuring customer satisfaction.

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