7 characteristics of successful restaurant managers

Being a restaurant manager is not an easy job. The frantic pace and the relentless pressure are great challenges for some. To be a successful reasturant manager one must effectively balance between the needs of staff, customers and the business and at the same time solve unforeseen problems and manage unbalanced factors, on a daily basis. Here are 7 characteristics of successful restaurant managers.

1. Plan in advance

Effective restaurant management means catching everything before it happens, on a daily basis. A to-do list or just the habit of taking notes throughout the day can really help. What to keep in mind when planning: Stocks : Successful restaurant managers tend to start their day at the warehouse so that they do not have to deal with sudden shortages during peak hours. Shifts : Who works, who has off, who is available to meet last minute changes or needs. The advice of successful managers is to get your work schedule out as early as you can, so that employees have time to organize their responsibilities and avoid last-minute surprises. Special tasks : Take a walk in the restaurant every day and write down tasks that need to be done when there is time. These may include machine cleaning, outdoor repairs, etc.

2. They are consistent

One way or another, the restaurant manager is related to all the work and procedures of the restaurant. The more consistent you are with each task, the better response you will get from staff and customers: No to favors and likes: Staff need to know what behavior you consider right and what is not, and that this does not change depending on the person displaying each behavior. If you show preference to one colleague or more strictness to another, you lose credibility and trust and this will soon be seen in the performance of the team. Same quality, every time : The last thing a customer wants is for every visit to the restaurant to be like a dice: one time the food is great, the next mediocre. This consistency in the result, required by the customers, is one of the main responsibilities of the restaurant manager …

3. Communicate properly

Effective communication between the manager and the staff is not just necessary, it is mandatory, especially on busy days. But what ensures proper communication?The regular meetings . When they are short and concise, meetings at the beginning of each shift can be valuable because they ensure that all staff are aware of the specifics of the day and allow the manager to identify any moods that will need to be managed. Systematic feedback : Even the part-time waiter can give the team information crucial to better service. Be sure to encourage staff to share ideas and opinions and systematically reward active participation in the dialogue. Active listening : Effective communication does not only mean talking, it also means listening. You systematically give your staff the opportunity to express themselves, to express concerns and disagreements and to feel that their opinion matters. Listen carefully to what they say, it is very likely that you will get valuable ideas and information.

4. They give the right rhythm

The restaurant manager sets the pace for the whole team, so make sure you set a good example: The schedule : Make sure you are consistent in your time and never look like you are in a hurry to get bored or bored. The right manager does not leave the restaurant until the last waiter has finished his work and has handed over his cash register. Inside ready : Learn all the posts well, so that at any time you are able to intervene if something goes wrong. Show everyone that when we talk about service, everyone has an obligation to the customer. Immediate solution : If there is a problem solve it immediately. For example if a customer has a complaint, stop immediately when you do and go manage it. If an employee is constantly making mistakes, run to see why. Do not wait to deal with it later, show everyone what it means immediately and effectively.

5. They change their mood

Going to the restaurant in a negative mood is without exaggeration, the worst you can do for her team morale. Your mood is contagious, so do not expect others to be positive if you are not. Complaints spoil the mood : Focus on the solution, not the problem, otherwise everyone’s mood will be spoiled.Think positive : There will certainly be things you do not want to face, but try to stay positive, if not for yourself, to set an example for others. Mistakes happen : You know that mistakes will be made, it does not happen otherwise. Reacting to them with sternness and anger does not help anyone. Deal with the problem creatively, to avoid it happening again without undermining your partner’s confidence.

6. They do many things at once

In such a position, it is expected that everyone expects you to be in many places at the same time. If you find ways to handle this requirement effectively, it has found the key to success. Divide tasks : Show confidence in your team and do not become centralized. You can supervise everything, but that does not mean you have to do it. Show face : You are the face of the restaurant, because of your position. This means that at least 50% of customers must have some interaction with you. No matter how “drowning” you are, put the customers above all. That’s why you have a job. Float like a butterfly, sting like a bee. Make sure you never get stuck on one task for too long. Successful managers need to keep on the move, floating from one station to the next. When you do stop to help resolve an issue be decisive with your actions and move on.

7. They serve as an example

A successful restaurant means a restaurant with top service. No matter how advanced the menu is, no matter how magnificent the view from your terrace is or no matter how famous your chef is, if the customer service is not right, the restaurant will fail.Meet regular customers : Learn their names, their favorite dishes and greet them whenever you see them. In all yes : Show willingness to customer needs. Even if they ask for something outrageously irrational, start by saying “of course” or “yes” and explain the difficulties afterwards. Even if you do not manage to give them what they ask for, at least it will seem that you tried!

The job of a restaurant manager is difficult and demanding. To succeed you must plan, communicate and show that you are interested. If these become your second nature, then really your value will be invaluable.

Source: foodservicewarehouse.com

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