Restaurant managers have a lot on their plate (hah, pun intended). But to make their ever-demanding job more manageable, restaurant managers can follow these seven tips for success:
- The customer is always right. This is especially true in the restaurant business where your customer’s preference is everything. Remember: customer service is not a department; it’s a way of life. How you handle a customer’s complaint will determine if the customer comes back to your restaurant.
- Ask for customer feedback. Customers are a great resource to learn what mistakes you’re making and how you can improve. Whether you check in with them at their tables or supply comment cards, give your customers the opportunity to let you know about any problems.
- Give employees clear instructions. If you want employees to fold napkins a certain way or prepare a dish just so, you have to tell them. Giving clear, specific instructions will save time and hassle.
- Know what’s going on in every part of the restaurant. Could you describe everything your kitchen staff does in a day? What about your bussers or your servers? As a manager, it’s your job to be aware of these things at all times.
- Watch cash flow closely. Cash flow means the amount of cash coming in versus the amount of cash going out of your restaurant on a daily, weekly, and monthly basis. Make sure you understand this basic concept of restaurant finances. If you don’t, you put your restaurant at great financial risk.
- Small steps can save money. Switching to energy efficient light bulbs and low flow faucets are just two ways that restaurants can save money (and the environment).
- Make food safety a priority. You could serve the best food in the world, but your restaurant will be in trouble if that food isn’t safe. Make food safety a foundational part of your restaurant culture. Talk to your employees to ensure they know and practice the rules of food safety.
Find more tips at smallbusiness.chron.com and restaurants.about.com.
—Suzanna Davis
