Have you ever wondered or even found yourself in a position of having to lead a number of people in any joint effort, and not necessarily from the perspective restaurant management?
Running a project that employs a multitude of people takes leadership skills, but also damage control skills. Naturally, though any such situation trains you for future manager positions, business owners are rarely interested in employing an unskilled person for a leadership position, much less a restaurant management position.
To skip this gap of inexperience, we bring you an elaborate guide on how to manage a restaurant successfully.
Restaurant Staff Management
Every restaurant needs to have at least a single employee. However, in practice, the majority of small and medium-sized restaurants employed 10 to 15 employees typically arranged in two working shifts. This would mean that in one shift there would usually be 5 to 7 people working. Depending on the capacity of the restaurant an employee can carry out a single task, or a multitude of tasks.
How to manage a restaurant effectively?
It is best to start by identifying tasks, followed by issuing authorizations for particular tasks to particular employees. Identifying everything within a single working day of the restaurant is the building block of a good everyday performance.
Key Figures in Restaurant Management
The Owner (or proprietor) is the person responsible for the business in general.
The General Manager or Operations Manager (may also be called the Managing Partner if he owns a stake in the business) is the person who operates the restaurant for the owner.
The Assistant Manager or Administrative Assistant manages the office and business aspect of the restaurant is responsible for Human Resources (including payroll), financial and taxation documentation, and all record management.
The Host (or the Greeter) also awaits in the front.
Identification of Tasks in Restaurant Management
Consider this everyday task list:
- Restaurant opening early during the workday
- Procurement of necessary food and other ingredients
- Getting drinks from suppliers
- Preparing meals
- Dish washing
- Serving and presenting food and drinks
- Serving customers
- Cleaning tables
- Kitchen cleaning
- Toilets cleaning
- Maintain the supplies and inventory for the bar and kitchen
- Making daily reports
- Cleaning the restaurant at the end of the work shift
- Disposal and transportation of garbage
- Closing the restaurant
Once you’re familiar with all the jobs in the restaurant during one working day you can organize your staff in a few general groups: the cooks, kitchen helpers, waiters, bartenders, dishwashers, hosts, cashiers, and managers.
Explain the tasks assigned to each group individually. Be detailed when explaining their duties and what needs to be done within one working day. Explain the rules that must be followed. Make sure that everyone understands their responsibilities. Make it clear that you’re available to talk if anyone needs any help.
Reading up on restaurant management books is an exceptionally good way to obtain some new skills.
4 Most Important Traits to a Restaurant Manager
1. Display A Positive Attitude
Your positive attitude can dramatically affect the mood of the entire restaurant…customers included. A negative attitude on your part can trickle down through the employees and seep into your guests. This, in turn, colors their dining experience in a bad way. That’s a recipe for disaster. Work on keeping a positive attitude at all times
come what may. Of course you’ll feel irritable and grouchy from time to time, but try to remember the passion that brought you to this job in the first place. That passion can fuel your positive attitude which can make all aspects of the business better.
2. Plan Ahead
In order to perform at your best, it’s important to plan ahead. Anticipating needs and problems, and being proactive in the management of these issues, can go a long way toward keeping stress and chaos at bay.
Try making a list of things that need to be done in the next few months. Then prioritize those items by importance and get to work. If “hire a new server to replace one that’s leaving” and “update inventory” are on there, those should go at the top of the list. If you get those done sooner rather than later, you’ll avoid the problems that come with being short-staffed and without important supplies.
In the majority of workdays there will be more tasks to be completed than you can take care of. To this end, if you can learn to relay your tasks to other people instead, a more efficient restaurant management system could be had.
This also has a nice feature of training them for future tasks in similar circumstances, as well as enabling them to hand out restaurant management tips to other employees too.
4. Improve Business
Working ON the business is perhaps one of the most important tasks on the restaurant manager’s list. It’s drastically different than just working IN the restaurant. Working ON the restaurant is a way to keep it up-to-date, fresh, and functioning over the long-haul, not just day-to-day. Working IN the restaurant, on the other hand, is a way to keep it functioning from open to close. While the latter is important in the short-term, the former is more important in the long-term.
Take the time to examine dining trends, marketing results, and overall business practices. Working ON the business in this way will help keep your restaurant open and successful for years to come.
John P. Harrison did a research on restaurant management which you can find in this restaurant management pdf, Operating a successful restaurant.