Restaurant Management Tips: What Every New Manager Needs to Know

Running and managing a restaurant is no easy task, and, if you are new to the game, it can be even more difficult.

If you are a new restaurant owner, make sure that you follow the following tips:

 It is important to have a business plan.

 Be sure to stay organized. That means keeping accurate financial records, not losing receipts and knowing where everything in the restaurant is at all times so you can do your job quickly if needed.

 Keep calm under pressure because it's inevitable that there will be lots of stressful situations since restaurants are always packed with people who need attention from their server or other staff members. If you are stressed out, then everyone else around you will probably feel uneasy as well even though they don't say anything about it.

 Make sure that you get everyone the necessary equipment and tools, including things like uniforms and waist aprons. Sometimes you may need to get practical items such as waist aprons with pockets for servers who will need to carry essentials in them in order to provide an efficient service, and different waist aprons for women and men.

Start with a clean slate

Starting with a clean slate means that you clear the restaurant of any food, dishes, or anything else that may have been left behind from the previous shift before you get started for your own sanity and peace of mind. This way it will be easier for you to focus on what needs to be done at hand without worrying about cleaning up after other people's messes every time somebody leaves something behind during their shift. It also helps if everyone starts out fresh instead by putting away leftover items so there won't be as much room for error later on.

The main point is start off with a clean state when going into work each day so things are easier and not stressful because it's already messy from others who had worked previously. This will also ensure that everyone is doing their part and being responsible overall which will result in a more respectable environment for everyone.

Clean up after customers as they leave

Cleaning up after customers leave is really just a small courtesy that keeps them coming back for more in the future. This is especially important if they are leaving food or other types of trash behind which can be very annoying to people who come around later on when trying to enjoy their own meal.

Restaurants with these kinds of issues will often have less business because customers don't want to deal with this kind of stuff so it's definitely worth being proactive about. This is also important from an aesthetic standpoint since you will end up looking bad if someone has left some sort of mess and there isn't any way to clean it up right away.

Keep an eye on the front door and greet people as they walk in

Meeting and greeting customers is a good way to establish a rapport and feel more connected. People like that type of attentiveness and it will go a long way in terms of establishing your own professional credibility as well, since they will be satisfied with the effort you put forward.

Also, make sure someone is keeping an eye on the front door at all times so no one sneaks by without being noticed or even sneaks out without paying for their meals or items. If this happens then there's going to be some major issues because these people won't want to come back if they're not properly attended to and paid for what they received during their visit which means less money coming into your restaurant after that point.

Don't forget about your staff

Keeping your staff happy is another great way to ensure that they're going to provide better service and therefore attract more customers. If you don't take care of your staff then the morale is going to be low and people won't want to do their job well because there's no sense in it. Make sure everyone has what they need; a comfortable work station, proper equipment (if needed), etc, and if not, make sure you can get them these things. It will go a long way in order to make sure your restaurant succeeds on every level possible.

Be flexible

Adjust your management style depending on who is working with you at any given time and be willing to try new things if necessary. Flexibility is an important trait of a good manager and will keep the staff and your restaurant running smoothly. There is also a chance that different managers may handle things differently, so if they want to try new management techniques, be willing to give their ideas a shot.

Remember that it's not always easy being a manager

Make sure you take care of yourself by getting enough sleep and eating healthy meals so that you can focus on work without feeling exhausted or distracted all the time. Being a manager is not an easy task, and you will constantly need to be thinking of new ideas for recipes and specials, dealing with staff issues, marketing your restaurant etc. It can be very emotionally draining.

If someone isn't doing their job well, don't hesitate to let them know (politely)

It is your responsibility as a manager to make sure that everyone on your team is doing their job to the best of their abilities. If someone isn't performing up to standard, you need to speak with them about it so they are aware of how this may be affecting the business.

Always stay positive

Positivity is important to raise morale, and it is important to have a good attitude when working with customers. In order for customers to have a great experience while at your restaurant, they need quality service from competent staff members that provide efficient responses to questions and orders, they should also get their food in a timely manner (if there's too much delay, then this might reflect poorly on how well prepared your kitchen actually is).

It won't always be easy but if you're willing to put in some extra hours and go above and beyond what's expected from a manager, then you will definitely have success running your restaurant. A successful restaurant owner knows that there needs to be an endless amount of hard work involved before achieving any level of success for themselves or their employees.