Lots of articles and books have been written on the subject of restaurant management. We know how to manage a restaurant’s day-to-day operations, and how to streamline processes. But what about the people behind the scenes? Most management courses focus too much on the inner workings of the kitchen and not enough on the people doing the actual work.
Whether you’re a veteran owner or have recently come across a restaurant business opportunity, self-improvement is as important as the business itself. Operational improvements are helpful, but working on ourselves and our management style can translate to more meaningful changes down the line. After all, how you deal with yourself and other people affects every aspect of the business.
Maintain a positive disposition
Your attitude has an important bearing on the mood of your employees and customers. If you display a positive disposition, your employees will be happier and work more efficiently. Conversely, a poor attitude can affect your employees’ performance and irritate your customers.
A positive disposition is something you have to work at and maintain regardless of the circumstances. Of course, there will be times when you’ll feel angry or annoyed, but always remember that you need to remain positive for your employees and customers. That drive will help you become a better restaurant manager.
Cultivate transparency within the restaurant
More and more employees are demanding transparency in the workplace. Older employees are content with need-to-know knowledge and being kept out of the loop in management matters, whereas younger employees will want to know how the restaurant is doing and the reasons behind your decisions.
By cultivating a culture of transparency within your restaurant, your employees will feel more engaged and connected to your business. They’ll think of themselves as partners and not just employees. You’ll also be able to spot problems right away if everyone is empowered to talk openly.
The restaurant business is notoriously fickle. You could be swamped with orders and reservations one month and struggle to attract customers the next. This can affect employee performance since they have no way of knowing what they need to prepare for.
Your role as the manager is to be the bedrock of the restaurant. You should strive to remain stable and consistent so your employees can trust you to provide direction and leadership. Make yourself accessible and talk to your team on a regular basis. This will ensure that your employees are informed of changes and have time to prepare.
Everyone is bound to make mistakes, even you. But just because you’re the owner or manager doesn’t mean that you’re better than your employees. When someone makes a mistake, it’s important to focus on finding a solution than dwelling on what happened. And if you make a mistake, you also need to accept responsibility.
Inform your team of a mistake you made, express your apologies, and then collaborate on a solution. Use this opportunity to dissect what you did wrong, so they can avoid it in the future. By taking the lead, your team members will practice accountability as well.
Self-improvement can be as difficult as improving and innovating your business. However, all you have to do is to accept that changes have to be made and to open yourself up to new experiences.