Running a successful restaurant is more than just serving great food and creating a welcoming atmosphere. It's about ensuring your staff is working efficiently, the kitchen is well-stocked and unexpected issues are handled as quickly and effectively as possible. It's a complex job, and learning how to be a good restaurant manager is something that comes with experience.
But there are some inherent traits that most great restaurant leaders possess, either naturally or through careful development over time. If your goal is to become a better manager or to hire a great leader, these 10 traits will be the most important to focus on.
1. Adaptable Approach to Managing
In the restaurant industry, no two days are the same. You may face staffing issues one day, inventory problems the next and a high volume of customers another.
To succeed as a restaurant manager, you need to be agile and take an adaptable approach to managing.
Great restaurant managers can make quick, level-headed decisions and stay calm under pressure. Their adaptability keeps the restaurant running smoothly even when things seem chaotic.
A manager who panics under pressure, on the other hand, can make the team more stressed out.
Having contingency plans for unpredictable situations, such as staff shortages or inventory issues, can help managers stay agile.
2. Communication
One of the hallmark characteristics of a great leader is having excellent communication skills. Miscommunication can lead to a negative customer experience, issues among staff members and wasted inventory.
Clear and open communication, however, will ensure that staff understands what's expected of them and minimizes the risk of errors.
A food service manager who maintains an open line of communication will also find that their staff feels comfortable coming to them with issues that may be preventing them from doing their best.
Managers who communicate well foster an environment of trust.
How can aspiring managers improve their communication skills?
- Practice active listening during team meetings
- Use concise and clear language
- Confirm your team's understanding by having them repeat instructions
Finally, make sure you're encouraging an open-door policy to ensure your staff feels heard and supported.
3. Natural Team Builder
Great restaurant managers are natural leaders and team builders. They know how to guide their team and motivate people. Because ultimately, leading is not about giving out orders - it's about empowering your team and creating a positive environment.
Research shows that positive work environments can improve employee performance, commitment level and achievement-striving ability.
As a restaurant manager, these are the exact results you want to achieve.
Natural leaders and team builders are genuinely interested in their staff's well-being and professional goals.
4. Financially Smart
Great restaurant managers can motivate people, communicate clearly with their teams and make quick decisions in times of uncertainty. But they're also financially savvy.
Whether a cafe manager or one running a fine dining restaurant, successful managers keep an eye on the bottom line while ensuring customer satisfaction.
Specifically, managers monitor:
- Labor costs by ensuring staff scheduling is optimized to enhance productivity.
- Inventory costs by optimizing management and minimizing waste.
- Capital investments by evaluating the return on investment of equipment upgrades.
Managers also regularly review profit and loss statements to identify trends and find areas to cut back on expenses.
The financial management aspect of this role is just as important as the human management aspect - possibly more so. Without careful financial management, even the most popular restaurants can fail.
5. Master of Time Management
One of the most overlooked restaurant manager responsibilities is time management. Great leaders must be masters of time management and have excellent organizational skills to keep the ship running smoothly.
Restaurants have many moving parts that need to be managed: inventory, reservations, staff schedules and more. Managers must have strong organizational skills and the ability to prioritize tasks based on importance.
Effective time management ensures operations run smoothly, so customers have a positive experience. Excellent organizational skills reduce the risk of food waste, reservation errors and poor staff morale.
6. Keen Ability to Train and Mentor
Successful restaurant managers understand the importance of investing in their teams and providing the training and support they need to do their jobs properly.
Without proper training, staff will struggle to perform their roles properly and may become frustrated by their lack of support.
Mentorship and guidance will ensure that teams deliver consistent service while reducing errors and improving the customer experience. Providing support and training can also improve employee trust and loyalty, which can reduce turnover rates.
Having a structured onboarding process is a great place to start and will set new hires up for success. Checking in regularly with employees to review their performance and provide feedback can also be a great way to ensure everyone is clear about expectations.
7. Drive to Learn and Grow
The restaurant industry is constantly evolving. Trends come and go. Customers adopt new dietary preferences. New technologies emerge. Successful managers are ones who embrace all of these changes and are driven by a desire to learn and grow.
Managers that stay on top of trends and industry changes can help keep the restaurant's menu and ambiance fresh and modern. They can also ensure the restaurant is prepared for market shifts, new regulations or other challenges that may arise.
8. Positive Attitude Even in Tough Times
Working as a restaurant general manager can be challenging even at the best of times, but it's important to maintain a positive attitude even when times are tough. A positive attitude will keep team morale high and create an environment where customers want to dine.
Great restaurant leaders understand their own stress triggers and how to manage them. They treat employees with the same respect and professionalism they expect in return.
9. The Customer Comes First Mindset
In the restaurant world, the customer always comes first. Successful managers make it a priority to create a positive dining experience. Why? Because happy customers become repeat customers. They leave positive reviews, and they recommend the restaurant to their friends.
Restaurant leaders make the customer-centric mindset a part of the workplace culture. Staff are trained to greet guests warmly, and feedback loops are implemented so that customers can express their praise or concerns.
10. Experience in Restaurant Operations
Naturally, great restaurant leaders have experience with restaurant operations. They may have spent years working as a server, cook or another role. They know the business and restaurant manager duties that come along with this role.
Having a deep understanding of both the front-of-house and back-of-house operations is critical. Managers with this high level of experience will make more informed decisions and understand the team's needs.
The Takeaway
Learning how to manage a restaurant is an ongoing process. The industry is constantly changing, and every day presents new challenges. However, managers that possess the character traits listed above will be well positioned to run a restaurant successfully. They will face challenges head-on and maintain a level head even in the midst of chaos - all while creating a positive customer experience and keeping staff morale high.