How to be a good restaurant manager.

Good restaurant managers are constantly under pressure trying to keep many plates spinning at the same time.

Being a good restaurant manager requires the ability to work reactively and proactively. General managers must be quick on their feet while simultaneously planning ahead and communicating with the owner to never lose sight of the big picture.

On top of that, restaurant managers need to inspire and motivate their staff. With employee turnover rates as high as 70%, losing experienced staff is one of the biggest challenges for any hospitality business.

The Obligations of a Restaurant Manager

There is no right or wrong way to manage a restaurant. Each restaurant manager approaches it differently, bringing their own personal style to the job. Few restaurant managers are successful from day one. It's all about improving over time; sometimes through trial and error, and a dedication to professional development. Before delving into the nuances of how to be a good restaurant manager, first things first: what exactly do restaurant managers do?

• Manage and oversee the entire restaurant operation.
• Ensure customer satisfaction.
• Plan and develop customer loyalty programs.
• Plan new menus and update existing ones.
• Plan and develop the restaurant's overall marketing strategy.
• Efficiently respond to customer inquiries and complaints.
• Manage and direct staff.
• Hire and train new employees.
• Manage restaurant supplies.
• Control costs and minimize waste.
• Foster a positive work environment.

Characteristics of a Good Restaurant Manager

Appreciate your restaurant staff

The manager must display a friendly yet firm attitude to keep the kitchen under control, and staff must think positively to best serve your customers. The secret is a confident yet polite voice and the ability to listen well amidst difficult situations.

Many restaurant managers often spend time in the dining room getting to know customers and monitoring the dining experience, which involves an innovative approach and focuses on customer service.

Be communicative

Good communication is essential for restaurant managers. Otherwise, restaurant staff will struggle to come together as a team, and morale will be low.

These guidelines will be a great help:

Questions, comments, complaints, and ideas should be accepted at any time, and workers should feel they have a voice with an open-door policy.

Hold frequent daily staff meetings. The best strategy is to do this before any shift. Ensure that every employee knows what is expected of them.

You should always support your staff. Encourage contact by providing information to your team and let them know when you see them doing something positive.

Establish a team culture in a restaurant

Understanding your restaurant's culture, knowing the weaknesses of your concept, and relying on its strengths is the first step toward business growth and credibility.

When you manage a restaurant, you are responsible for sharing the company's mission statement with your staff. Get into the habit of upholding your business's core values. When deciding what kind of environment you want to create in your restaurant, you might consider some of these concepts:

• A fun workplace
• Flexibility
• A sense of community
• Teamwork
• Honesty and transparency

Problem-solving and multitasking

Restaurant managers must excel at spontaneous decision-making, as it is a regular part of the job. Make sure that when you have to choose, you know it's the right thing to do and firmly stand by your decision. Yes, you may make a mistake occasionally, but showing some courage and quick thinking will turn into great potential.

You need to know when to help, when to ease off, and respond calmly, listen carefully, and make positive decisions—this will make you a great manager and an outstanding leader.

Support your staff's professional growth

Professional development is a relatively overlooked sector of the restaurant industry. Few restaurants dedicate time and resources to helping workers find specific directions, or even recommend steps they should take to advance to the next stage of their hospitality careers.

The restaurant industry has an extremely high annual turnover rate for its workers. That means many restaurant workers don't see the importance of staying long-term, unless we give them a reason to see a future in the business (through professional development opportunities) and a goal to aspire to (promotion).

At the same time, don't forget your own professional growth. Read restaurant management books, take courses, and stay updated on the latest trends in the restaurant industry.

Prepare your staff to delegate tasks

Because time and resources are required to get things done the right way, delegating tasks is the best option to ensure your restaurant runs smoothly. It can be difficult to trust staff. As the restaurant manager, you are responsible for the outcome. Therefore, prepare your workers to perform tasks to your satisfaction.