7 habits of highly successful restaurant managers

Let’s be honest, being a restaurant manager can be grueling. When I was slinging Sammy’s in the corporate sandwich world, I had a corporate higher up tell me that if you can successfully manage a restaurant you can pretty much handle any other kind of management job out there. Well, we can all argue if that is true or not, but the fact of the matter is that it is hard. So how can you be successful? Well here are seven traits or habits that you can adapt and work on to help you get results you want and be successful.
1. Proactive planning: Keeping track of your daily tasks is essential. Keep a digital list or notebook for the day and the week. Applications like Evernote or Google Keep are great and are very helpful. If you feel like you are playing catch-up and not able to plan. Set aside some time to plan your week and your day, you will be amazed on how many tasks you are accomplishing and your productivity will soar. Some main items to think about when you are planning your day and week are; Keep an eye on your inventory levels and create an on par inventory spreadsheet. The last thing you want to do is run out of product. Make sure you post schedules well in advance of the current week. Best practice is to have your schedule posted two weeks out. Do a walk-through each day before your shift. Take note of special tasks that you could be doing during slow hours.
Consistency: Never play favorites. Your staff needs to know how you approach situations with fairness. Always refer to the employee manual when dealing with staff. It is your job to maintain a level of consistency so your guests can expect the same great food and service each time they walk in.
Communication:: Effective communication is vital in the restaurant industry. As a manager you should have an open door policy. Employees should feel comfortable about brining issues and concerns to you without fear or retaliation. Having open lines of communication builds trust between you and the team. Hold weekly staff meetings. Hold shift meetings or as I would like to say “shift huddles” before the shift begins. It is a really great way to communicate important topics with your team and gets everyone on the same page so you are productive during the shift. Don’t forget to communicate your sales results during this time. Employees like to know how well they are doing as a team. Give your staff positive feedback at this time, it is a great morale booster.
Tempo Management: Restaurant managers set the tempo for the rest of the staff. If you work hard and fast your staff will follow suit. Show you are willing to jump in where needed to get the job done. This creates positive morale and trust within the team.
Attitude Adjustments: Bringing a negative attitude to the workplace is one of the worst things you can do for employee morale. Your attitude is contagious. Always look on the bright side. Know that mistakes will happen. Recognize the mistake and provide constructive criticism to build self esteem and confidence.
Mulit-Tasking: Mulit-tasking is part of the equation when it comes to running a restaurant. Delegate tasks and recognize that some things can be done without you. Depend on your staff and help build there confidence by trusting them.
Customer Service: Remember your customers are priority number one. Follow these tips for great customer service.
-Get to know your regulars
-Always say yes to your customers. Be receptive to the needs of your customer.
-Always follow your gut: If you recognize someone getting impatient or looking confused, step in to address any concerns before it becomes a complaint.