Restaurant management isn’t for everyone. The frenetic pace and constant pressure can be overwhelming for many people. Effective restaurant managers need to balance the needs of staff, customers and the business while dealing with the unforeseen problems that pop-up on a daily basis. Here are seven traits of effective restaurant managers.
1. Proactive Planning
Effective restaurant management requires being proactive and planning your shift at the beginning of each day. Having a checklist or simply a notebook to keep track of your daily tasks can help you start each shift off on the right foot. Here are some planning tips to get you started:
Keep an eye on inventory.
As a restaurant manager you are involved with every aspect of the restaurant. The more consistent you are with your approach to each duty, the better response you will get from your staff and customers.
Never play favorites. Your staff needs to know that you approach each situation with the same level of fairness for each and every one of them. As soon as you lean on favoritism you undermine the trust of your staff and mark yourself as unreliable. The restaurant’s employee manual should be your first point of reference when doling out justice. It can be hard to be the “bad guy” but maintaining the same level of consequences for all employees will gain you their respect and confidence in the long run. Learn more about developing a restaurant handbook.
Effective communication with your staff and other managers is absolutely necessary in the chaotic world of the restaurant industry. Here are some tips for effective communication:
Hold regular staff meetings.
Stay on the same page.
4. Tempo Management
Restaurant managers set the tempo for the rest of the staff. Imparting a sense of urgency to your staff starts with you. If you want your staff to be at their best they need a leader who is willing to lead by example:
Be the first one there and the last one to leave.
React to and resolve problems immediately.
5. Attitude Adjustments Bringing a negative attitude to the work place is the worst thing you can do for employee morale. Your attitude is contagious If you come into work with a dark cloud hanging over you expect it to be a bleak place by shift’s end. Here are some tips for maintaining a positive attitude in yourself and your staff:
Complaining brings people down.
Always look on the bright side.
Know that mistakes will happen.
Don’t point fingers.
It can sometimes feel like you are needed everywhere at once when managing a restaurant. That may be because you are. Reaching a comfortable balance and not stretching yourself to thin are paramount to your success and sanity.
Face time. You are the face of the restaurant.
Float like a butterfly, sting like a bee.
7. Customer Service
Great restaurant managers have great customer service. You can have a trendy menu, star chef and great location, but if you don’t treat the customers right nothing else will matter and your restaurant will fail. Here are some ways to take your customer service to the next level.
Get to know your regulars.
Always say “yes.” Be receptive to the needs of your customers.
Use your spidey sense.
Restaurant managers have to wear many hats during any given day of work. To be successful you must plan ahead, communicate expectations to staff, care for customers and do it all in a consistent and up-beat manner. Once you are able to embody these traits you will be able to handle anything that is thrown at you, including the kitchen sink.
Originaly published in: FSW
Food Safety International is a consulting company based in Houston, Texas. We have designed a program that is focused on improving the quality of any food service business. Our classes are customized to fit your company needs. Food Safety International has set up a third party inspections program that allows a Registered Sanitarian to come into your location and give your staff on site advice and correction.
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