How To Manage Restaurant Staff Successfully

How to manage restaurant staff
  1. Develop your management skills. Becoming an effective leader can take time and a commitment to continuous improvement. …
  2. Ask for help. …
  3. Be proactive. …
  4. Set your team up for success. …
  5. Create a sense of community. …
  6. Set goals. …
  7. Establish boundaries. …
  8. Be available.

The 7 Laws of Restaurant Leadership [Restaurant Management]

Why is managing a restaurant staff important?

The ability to effectively manage a team is crucial for teams to function smoothly and effectively, even in the demanding and frantic environments typical of the restaurant industry. You can improve communication, ensure quality performance, and ultimately give your customers the best experience by knowing which management styles encourage your staff to perform their jobs well. A capable manager assists teams in responding to circumstances, such as rushes or being understaffed, without compromising customer service because they play so many different roles.

Here are some benefits of effective restaurant management:

How to manage restaurant staff

Here are some steps you can take if you’re new to management or want to improve as a manager:

1. Develop your management skills

It can take time and dedication to ongoing improvement to become an effective leader. Be receptive to your team’s feedback early on so you can determine which of your strategies are effective and which require more development time. Recognize that changes frequently take time, and take advantage of the first few weeks and months of being a new manager to learn a lot. Utilize this time to practice the skills that will help you manage your team more successfully.

Consider developing skills like:

2. Ask for help

If you’re starting a new job, you might need to enlist the assistance of the staff to learn the opening and closing procedures of the restaurant, as well as technical information like how to use the point of sale (POS) system or where they place their supply orders.

Your team will not regard you lessen if you ask for assistance and are patient as you figure out how to be successful in a new position. Simply put, it demonstrates your commitment to the position and high level of performance. Once you become proficient in the duties required to run the restaurant, you will be able to better manage your team and assist them when they are understaffed or overburdened.

3. Be proactive

Things can move quickly in the restaurant business. Being proactive can help you expect challenges before they arise. Try to consider the future when making significant managerial decisions rather than just making preparations for the here and now.

This can apply to things like:

4. Set your team up for success

Be sure to always set your team up for success. By doing this, you can demonstrate to your teams that you care about and prioritize their wellbeing. Make sure your staff is sufficient to handle your busiest periods of the day and year. This will prevent other team members from feeling under pressure to work harder than they can if someone doesn’t show up.

You can also ensure they have everything they need. Make sure your inventory can accommodate daily demands, team members are aware of their working locations, everyone is aware of your expectations, and you hold everyone to the same standards. Promoting fairness can increase your staffs respect for you.

5. Create a sense of community

Developing a sense of community and team spirit among your restaurant staff is one of the best things you can do. People are more likely to go above and beyond to achieve group goals when they feel like they are a part of a family or group. By creating environments that are trustworthy and respectful, you can foster a sense of community. Open channels of communication should be established, and playful environments that allow team members to be themselves and express their personalities should be encouraged.

If you’re in charge of hiring, look for potential teammates who get along well with your current staff. It may be simpler to teach skills than culture. However, be cautious not to let the warm or familial culture trample on your personal boundaries. You can be friendly with your staff without sacrificing expectations. To maintain your teams’ motivation and happiness, be consistent while also fostering respect and camaraderie.

6. Set goals

Consider setting goals for yourself and your team. The objectives you set for yourself can help you prioritize your values and develop your management abilities. The same can be true for your staff. Clear expectations and goals can help them focus and promote a sense of accomplishment when they are attained. Remain consistent with the expectations you set for your teams. Meetings can be held to talk about the team’s objectives, both personal and professional, to set goals and foster a sense of purpose.

7. Establish boundaries

While creating a sense of community among your staff is important, be sure to also establish clear boundaries. This may be particularly significant if your restaurant promoted you internally to a managerial position. When you collaborated with other employees, you may have forged friendships with them. These friendships don’t necessarily have to end when you become a manager, but you may need to communicate your boundaries and expectations in your new position.

Giving yourself the time you require to rest, rejuvenate, and take care of yourself is also crucial. Being in charge of a restaurant can be demanding, so by taking time off when necessary, you can better support both yourself and your staff in doing their jobs well.

8. Be available

Being accessible to your staff is among the best things you can do for them. Giving advice, paying attention to criticism, and accepting suggestions can make your teams feel appreciated. Being accessible also means being prepared to offer assistance when necessary. Even though you might have different responsibilities in your new position, it can boost your team’s morale if they see you carrying out tasks that aren’t necessarily management-related. Being supportive when assistance is required can boost your team’s respect for you and improve your capacity to foster a collaborative, effective environment.

9. Show appreciation

Be sure to show your appreciation for your staff members. Congratulate them for meeting objectives, going above and beyond expectations, and developing their skills. You can show your appreciation for your team in a variety of ways, such as by recognizing an employee of the month, giving raises, verbally expressing your gratitude, hosting gatherings or parties, and sending individual staff members thank-you notes.

Regardless of how you choose to express your gratitude to your staff, doing so can help them feel seen, cared for, and valued, which can lower turnover, boost morale, and encourage them to keep up the good work.

10. Focus on training

Help new hires comprehend the standards and culture of the restaurant when bringing them on board. Give them the assistance they require so they can do their job well and integrate into the team. The ultimate aim of any restaurant is to give diners the best possible experience. While good team management can make life easier for your employees, it must also improve the customer experience. Training staff in various scenarios is one way to accomplish this.

For instance, make sure your staff is prepared to assist if a customer requests a modified menu item or inquires about preparation due to dietary restrictions. Similarly, have a process for handling upset or angry customers. The more scenarios you train your team for, the more successfully they will interact with customers and will represent your company.

11. Share credit

By recognizing the contribution your team makes to achieving your company’s objectives, you can encourage them. When owners or upper management commend you on a job well done, be sure to mention all the people who worked behind the scenes to make it happen. Don’t claim credit for work you didn’t do alone, and make sure to give credit where credit is due. Giving each other credit can demonstrate to your team how much you value their support and contributions and how you all share responsibility for each other’s success.

12. Constantly look to improve

Even if you are content and at ease with how you and your staff are performing in your role, look for areas where you can improve. It’s possible to improve yourself personally by honing your managerial abilities, but you can also improve your restaurant’s operations and efficiency. Consider requesting suggestions for improvement from your teams. They could provide insightful commentary on restaurant operations that would be advantageous to the entire staff and the company.

To further your education and business knowledge, you can read books, articles, and go to events. You can make sure you continue to be a fantastic resource for your staff and an important asset to the restaurant by taking an active approach to your development.

FAQ

How do you manage your staffs?

Here are key actions you can take to make a smooth transition into restaurant management.
  1. Create a Sense of Team Spirit. …
  2. Set Boundaries and Goals. …
  3. Give Yourself Time. …
  4. Leadership. …
  5. Communication. …
  6. Planning and Organization. …
  7. Multitasking and Flexibility. …
  8. Interpersonal Skills.

How do you lead a restaurant team?

10 tips to manage staff effectively
  1. Hire the right people.
  2. Measure and monitor staff performance on a regular basis.
  3. Foster Open Communication.
  4. Encourage staff to voice out their opinions and ideas.
  5. Have clear goals and objectives.
  6. Reward and recognise hard work.
  7. Staff should enjoy their work.
  8. Set the example.

How do restaurants handle short staffing?

Here are 5 tips for leading a restaurant staff so your workers feel happy, engaged, and driven.
  1. Define Your Goals and Expectations. …
  2. Don’t Overlook the Importance of a Manager. …
  3. Invite Collaboration and Feedback. …
  4. Be on the Floor. …
  5. Spend One-on-One Time with Employees.

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