Being a restaurant manager is the best career yet not a teddy job. Personalities who kinda own the managerial skills along with excelling in customer service, master a wide range of responsibilities, and food, of course, this can be an overwhelming option for any person who loves carrying unique baggage of multitasking.
Many of youngster’s career objective is to become a professional Restaurant manager, if you have the same goal, then this article is for you.
After the dark tunnel of the panic pandemic lockdown, what all restaurants surely need is proper management and a competent manager. Now and always, a restaurant is lived and breathed by a Manager. So it's not only important but very obvious for Restaurant Managers to be updated and inculcate and revise the qualities and changes in themselves.
If you are trying to be a successful restaurant manager then you should fairly look at these 7 habits to avoid and add value to your hard work.
Casualties are okay but making it a habit is not. And the working class hierarchy always follows what the upper level does. You expect your staff to act like a professional, manage every possibility, function in the same process as before, and be on time, then you should do the same.
Obviously, maintaining the hygiene conditions have been an important add on which might lead up to some trivial mishaps. Restaurant business operations were at halt since days and now that they have got back, it will take time to be on the usual track. You must do what you want them to follow and that is precisely the only key.
You should be consistent with your policies and decisions if you want to maintain the level of quality service rendered from your restaurant. This will help you earn the respect of your staff toward you along with creating customer satisfaction.
Looking at all employees with the same eye and rendering a patterned service to all customers will embed these as your core services. This will help you earn some brownie points in like kinds of situations. If your policies are based on the moment and the person you are dealing with or being biased and impartial accordingly it can decrease your credibility. So try to be consistent.
As a manager, you act as a leader/mentor to other staff. They rely on your problem solving and sense of decision making. Your calmness or your panic will be a chain reaction in your staff. Focusing on the positive, particularly during stressful moments (which are common in restaurants), will help inspire and motivate happy staff, reduce turnover, and add to your restaurant’s bottom line.
Creative thinking helps instant evaluation of pros and cons, coming up with innovative solutions that minimize the impact on your team and the restaurant business as a whole. And in no time you will actually be a superhero for your laterals.
It is understood that the manager needs to juggle up a lot of responsibilities, which is stressful. Hence leading to a hothead and sometimes to criticize your staff to increase their performance is necessary and justified to an extent. But this criticism should be in a positive way and should not demean your staff member, otherwise, the result will be negative. Instead of an increase in their performance, their morale will get down. So, a cool-headed manager proves out to be the best one. Try and believe it.
Employees want you to show appreciation for their efforts, value their contributions, and provide them with an environment to perform in ways that come most naturally to them.
It is more like paying attention to details. Try to remember things. Right from analyzing the table set up, budgets to the perfect music, there are sundry other small yet important things to be stood. Even if you are doing hard to be a better restaurant manager, still, your efforts will get ruined because of this habit. If you fail to remember things and your staff brings the same to your notice, then there are chances of casualties from your staff as well. Try to be efficient as much as you can.
And, of course, there are apps and programs that can help you stay organized, from time-tracking and scheduling apps to budgeting and inventory apps.
It is good to be friendly with your staff and build good relations with them. But too-friendly behavior will put you in difficulty. They’ll carry that not-so-serious attitude and always ask you to favor them in every situation. And not to forget a Restaurant Manager's duty is to get the work done from the available human resources. So try to become more professional, less friendly with your staff if you want to get work done as per your desired manner. Take up teamwork, and that always works. Keep in mind that there is a perfect time for everything.
7. Being jumbled
Keeping things organized is the key to a smooth function especially to executions that involves complex operations like that of a restaurant business. Budgeting, book-keeping, inventory management, planning menus, maintaining customer service, etc are diverse areas to be looked after. This allows them for reduced wastage, key inventory purchase, evaluating expenses and salaries which eventually encourages them to focus on the big picture of making profits.
Restaurant Managers who feel that they aren’t successful in their career can run through these pointers and follow them in order to be successful. You can always add more to these to enrich your skills as a manager but you should definitely leave these 7 habits to be a better restaurant manager.
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