As a manager, I’m aware that it will not be easy to manage the resources, both human and physical necessary to run the restaurant. Besides, I’m aware that it is employees, as well as customers for any business, are tough, but as a manager and a visionary leader, there are some ways through which I will be able to implement skills of management. The first step will entail outlining and writing down the goals I want to achieve with the business. This will include both short and long term goals. The second step will involve determining the areas that require improvement. The last step will entail talking to the employee as well as engaging customers regularly. From the feedback, I obtain I will be able to know whether the skills of management are effective or not.

I will be the sole owner of the restaurant which means the management structure will follow that of a sole proprietorship- a flat management structure. There are many reasons for adopting this type of management structure. One is the aspect of decision making. As the sole proprietor, I will have complete control and decision making power over the employees. However, employees will be involved in the decision-making process. Employees will be given some degree of freedom with less supervision. Second, this structure involves a few formal business requirements.

The business will have two levels of management: top level, middle level, and low management level. At the top level, I will act as the chief executive officer. At this level, I will control the management of goals and policies. Control and control of all the activities will be carried at this level. Below, the CEO will be a manager in the middle level. The manager will carry out plans of the organization according to the directives made at the top level. Lastly, the low level involves a supervisor whose responsibility will be to train, supervise and direct the operative employees.

The management of the business will involve different areas of management. Finance, marketing, human resources, and operations are the critical area of management that will help to run the business effectively. Through marketing, the business will be able to have more customers. A vast customer base will assist in increasing the revenue base. Finance will be of great importance in handling and prediction of cash flows. Human resources will be concerned with how employees of the business are handled. It will entail things to do with employee motivation and compensation. Lastly, the operations will focus on planning, organizing and supervising how services are provided with the restaurant.

In the management of a restaurant, the following types of management skills are required: technical, conceptual, and interpersonal skills. A manager in the hospitality management needs to be a good planner, possess excellent communication skills, and critical thinking skills. They also need to good at delegation and problem-solving. Another essential skill that is very critical in the hospitality industry is time management.

The restaurant will seek to achieve its goals while at the same time providing its new and established customers the satisfaction and motivation they deserve. The restaurant will offer its products at a price slightly lower than that of the competitors but within the market price. For the cafe to successful, it requires a strong customer base. This strong base can be obtained by giving the customers the quality products they deserve at an affordable cost (Armstrong et al. 2015). The low prices will act as an encouragement to the customers to eat at the cafe and at the same time make them loyal/repeat customers.

The decision-making process will be vertically integrated. As the owner – the sole proprietor, I will have complete control and decision making power over the subordinates. Decisions will always be made from the owner to the manager, then to the supervisor and then to the employees.

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