Numerous restaurant managers based within the U.S. are faced with the difficult situation of having to work in order to keep their heads above water. In order to balance the books or even show a profit, all managers need to possess a specific set of skills and various traits to drive their success.
Managing Stress and Multi-tasking. Running a restaurant requires a manager to be adept at executing several restaurant-related chores which can lead to a great deal of endless stress. Checking the inventory, managing cash flow and coping with any employee conflicts can all impede a smooth-running business if not handled efficiently. Restaurant Managers work long hours, as much as 12 to 15 hours a day and need to be able to manage stress effectively. Managing staff, keeping customers satisfied and answering phones are just a few examples of a restaurant manager’s duties. This means that being able to multi-task is extremely important when it comes to remaining organized.
Enthusiasm. Passion and enthusiasm are ingredients that are necessary in order for a restaurant to thrive. Restaurant managers must be determined to succeed. Without these emotions, the business could be doomed to failure.
Maintaining Employee Documentation. It is a requirement of the U.S. Department of Labor that all employee records are kept up to date. This also means being aware of the labor laws as far as the minimum wage and overtime pay is concerned and keeping track of hours worked and pay received for every employee. It is also necessary to monitor staff availability and any absences.
Being Creative. Introducing new ideas helps prevent a restaurant settling into a rut of serving the same menus day in and day out. Being imaginative and creative encourages staff motivation and helps to attract new customers in a very competitive restaurant industry.
Customer Relations and Responsibility. All managers must be responsible for serving food that is both safe and hygienic, as stated by the Federal Food, Drug and Cosmetic Act. Another important aspect of restaurant management is to build and nurture good customer relations. Customers who are made to feel welcome will return and are more likely to become regular diners at the establishment.
Product Knowledge. It is vital that a manager has a thorough knowledge of all the products being provided in the restaurant. Mingling with the chefs in the kitchen and tasting the food is necessary in order to be aware of what the customers are consuming and ensuring that standards are being maintained.
Return on Investment. When running a restaurant, making a profit becomes a priority. The initial investment of establishing a restaurant can be very high, therefore good managerial skills are required to recoup some of that expense. If the kitchen needs a revamp, consider carefully if it is worth it as the cost involved could negatively affect projected profit margins, leading to greater loss. It is better to defer the project until a later date and concentrate on taking small steps at a time to reach specific goals.