Is managing a restaurant easy?

Managing customer expectations in any business is difficult, but a restaurant tops that list. A well-rounded manager must be able to multitask, think quickly, and maintain a constant calm attitude despite “putting out fires or dealing with difficult people”. In addition, restaurant managers must be fluent in all aspects of restaurant operations, including reception and reception functions.

Restaurant management training

offers formal instruction and practical exercises designed to improve a leader's hard and soft skills.

The appeal of the restaurant industry is easy to understand. Money can be good and arrive quickly. And the work is based on encouraging indulgence on the part of customers, and that penchant for indulgence often comes full circle once their shift is over. A restaurant can be a really fun place to work.

I know I had a lot of fun working as a waitress and serving, and I met a lot of great people who are now close friends. . Food and labor costs, inventory tracking, staff training, food production, customer service, and marketing are part of everyday restaurant management. Here's a look at how to manage a restaurant in six steps, along with tips and advice from experienced restaurateurs.

When staff understand what to do in each situation, from managing the point of sale (POS) system to clearing the table, there is no confusion when it comes to performing the task. A regular management team meeting, even if it's just two people, is the best time to make plans and set goals for the coming weeks and months. By appointing someone who will be in charge while you are away and who informs you — in addition to what to do — your restaurant can survive without you, even if only for a short time. A point-of-sale (POS) system with inventory management functions that can track the ingredients or raw materials of menu items can help keep your kitchen in order.

Roughly half of Loco's staff have been there since it opened its doors, demonstrating that approach. In a competitive labor market, it is necessary to create a positive work culture for a restaurant to succeed. You may run the best restaurant in the world with the most delicious food, but your guests won't know until you tell them. To learn how to manage a restaurant, you must first understand your costs, monitor every detail that affects them, then create processes and train staff to ensure a high level of customer experience.

A forward-thinking restaurant manager also looks to the future to see what trends outside their restaurant could affect their ability to operate in the coming months and years. If your restaurant is among this 20%, getting a POS will be the most important change you can make to increase your operational efficiency. If your restaurant operation is underperforming and you need a more detailed picture of where each dollar is going, the ideal is to calculate labor as a percentage of total operating costs. From waiters who say they are sick to absences without them showing up, the stress of working with a part-time workforce can affect managers and make it difficult to maintain positive relationships with many workers.

In some cases, QSR restaurants give customers a number to take them to the table and have service staff who deliver food to them. If you're worried that your restaurant doesn't have the administrative bandwidth needed to keep up with all of these reports, you're not alone. .

Ernest Dargatz
Ernest Dargatz

Freelance food geek. Bacon expert. Certified internet buff. Typical coffee nerd. Avid coffee evangelist.