5 Tasks Restaurant Managers Need to Master

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Managing a restaurant takes many different skills, from marketing to managing inventory. Whether you’re managing your own restaurant or working for the owner, there are a lot of factors in being successful with it. You have many responsibilities, but there are a few particular skills that you need to master in order to thrive.

Communication

A restaurant manager has to maintain good communication with both staff and patrons. Get to know all of your customers by name. Greet them and ask for feedback on the meals and service. Personal bonds also extend to your staff. To be satisfied with their jobs, they need to know that they’re an integral part of the team and be recognized and rewarded for their hard work.

Time Management

Managing a restaurant can have you multi-tasking on a daily basis, especially during rush times when you have a dining room full of customers and busy employees to keep track of. Keep your schedule free during these periods and save other tasks for the slow times or off-hours, such as checking online reviews or revising menus. Assign simple tasks to non-vital employees, such as having dishwashers check on stock levels. Even for busy restaurateurs, there are effective time management strategies.

Coordination

Learn to delegate major responsibilities as well, such as having a senior cook run the kitchen. Assign one of the wait staff or a full-time employee to be the hostess who is responsible for friendly greetings, seating customers, and checking on their needs. See that all employees know their responsibilities but are quick to assist each other. This can provide both stronger working relationships and cross-training opportunities to help out when you’re short-handed.

Salesmanship

Introducing cost savings wherever possible. Higher profits can be reinvested in the business to make things easier. Cut costs by continually reviewing vendor prices, including supply chains, cleaning services, and so on. Change over the restaurant to cheaper LED lighting and monitor internal temperatures to reduce heat and AC when possible. Ensure strict portion control and try to minimize waste.

Compliance

One thing that can kill restaurant businesses is poor sanitation. Be certain that pest control issues are addressed immediately, all surfaces cleaned, and food properly stored. Accessories like food and beverage strainers from companies like SaniClean Strainers are important for filtering out particulates and ensuring smooth delivery of dispensed items. It can also help to install quality SKS overscreens made from sanitary stainless steel to filter out smoke or grease that could leave bacterial residue.

As a restaurant manager you’re responsible for everything, from hiring and firing to managing inventory. Focus on building a good team that’s proud of what they do. The rest will follow.

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