10 Top Characteristics of Successful Restaurant Managers
Hcareers / MARCH 02 2021

A great many restaurant managers have found themselves in a predicament – a position from which they are forced to work simply to stay afloat. This past year especially. Breaking even is one thing, while making a profit is another. The trick, it seems, is to bring an established set of skills to the table and present these skills in a coherent and assertive way. All managers require a variety of characteristics which scream out success.

1. Stress Management

This is a big one. When managing a restaurant, the potential stressors don’t seem to come to an end. Dealing with employee conflicts, managing cash flow, tracking the inventory – letting these things stress you out will only get in the way of a smooth-running business. Restaurateurs should be able to handle stress effectively – according to the Bureau of Labor, food service managers will often operate over 12 to 15 hours a day.

2. Multi-tasking

Again, very important. Being on top of things is essential, and often involves answering the phone, managing staff, mingling with customers and a lot more. Multi-tasking is crucial when it comes to staying organized, and staying organized is the key to streamlined business operations.

3. Team Oriented

Restaurant managers are in charge of all of their team members ot make sure they have a great work environment and support they need. Restaurant managers help set the tone for each shift, and motivate their team to provide the best guest experience.

4. Record Keeping

All restaurateurs are required to stay on top of employee records. This involves keeping track of hours worked and pay received for every individual employee, and having an awareness of minimum wage, overtime pay and so forth. This also encompasses keeping track of staff availability and absences.

5. Inventiveness

Introducing new ideas is a crucial part of management. When you operate on fresh ideas, your staff will stay motivated and your customers will keep coming back. Don’t be afraid of breaking away from tradition – staying creative will help you stay ahead of competition.

6. Responsibility

As stated by the Federal Food, Drug and Cosmetic Act, all managers must be responsible for the distribution of safe and sanitary produce. Managers must be aware of all federal requirements at all times.

7. Active Listening 

Whether it’s appeasing a guest or helping solve a problem for a team member, it’s important for resturant managers to be great active listeners. Remeber, active listening is all about really figuring out what the other person is telling you and not just listening to give an answer.

8. Knowledge of Product

It is important that all managers have an in-depth knowledge of the goods they are distributing. In management, tasting food is crucial. Spend time in the kitchen, mingle with the chefs. Knowing what is going into the mouths of your guests is absolutely essential.

9. Systemized Thinking

The energy, ideas and passion that goes into building a successful restaurant will always serve better on paper. Think about what your restaurant needs and put it in print. Find a way to systemize your ideas, so that you can measure your success.

10. Profitable Thinking

As a manager, it is important that you always prioritize profit. If you decide that you want to renovate the kitchen, ask yourself if it is going to be beneficial in the long-run. If a decision is going to lead to a greater loss than profit, put it off. Always stay focused on small steps forward.