Your Job As A Restaurant Manager
Your Job As A Restaurant Manager
The Restaurant Manager has the most important job in the restaurant. You are responsible for everything from the doors being locked and unlocked on time to food going out in a timely manner. All operations of your restaurant are relying on you to do your job, and do it well.
The key to being a successful restaurant manager is your management team and your staff. If you spend your time training them to do the right things, your operations will run smoothly. You must teach your management staff how to train the crew properly, and hold them accountable to it being done. If you have three assistants or supervisors, divide the crew into three parts and make them responsible for their development. It will be easy to see who is following through with their training while watching the crew work together. Groups will be working at a more advanced level than their counterparts.
You might be thinking, if everyone did everything correctly I wouldn't have a job? Far from the truth. If you don't have to worry if your safe is balanced or the hotbox is at its proper temperature you're free to take on bigger things, like every restaurant manager should.
No restaurant manager wants to spend all day putting out fires. Teach your staff to be fire preventers and you'll reap the rewards.
Training Leads To Success
How To Train
Training is easy as a restaurant manager when you follow these steps. This method can be applied to anything from counting money to cleaning toilets.
1. Tell. Explain to your employee what it is the he/she needs to do. This is your time to clearly state the exactly how you want this job performed. Talk slowly and clearly. Repeat the important points that need to be remembered and why they are important. An important note though, keep yourself from talking down to the employee and allow open dialogue. Train from your own experience and if you have info or a story to tell about what you're teaching now is the time to tell it. People remember stories better than bullet points.
2. Show. Demonstrate to the employee EXACTLY how you want the job to be done and go into details about why you want it performed in that manner. If you are dicing an onion, train them how to cut it to the exact size it should be, and explain why it needs to be that size (taste, appearance, etc.).
3. Do. Allow the employee to perform the job on their own, be sure to guide them through the process. Hold their hand if you need to. If you see them having trouble with a certain technique or part of the process use these training steps to hone that particular skill.
4. Review. Review with them everything that they have been taught. If they are still having trouble go back to step two (and take a close look at your own training mannerisms!). Ask them questions to make sure they get it and answer any questions they have. Have the trainee "teach" the task to you to ensure comprehension.
5. Do again/Follow-up. This is the career-long training that continues until they have mastered what they need to know. Be constructive and use your own knowledge/experience when providing feedback. Most importantly, stay cool if the employee doesn't understand the task as quickly as you would have liked.
The restaurant business isn't difficult. I just takes smart, patient people for it to succeed. The restaurant manager is the catalyst for this process.
To Learn More
- Restaurant Management 101
Restaurant Management 101, the source for free management advice. Having food-cost problems? We've got that. Angry employees? Got that too. Hate doing reviews? Read on. Click through for straight-forward restaurant management advice.
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