20 Unwritten Rules About Restaurant Management
Managing a restaurant is a dynamic and demanding job that requires more than just knowledge of food and customer service. Successful restaurant managers know how to navigate the subtle, often unwritten rules of the industry. These unspoken guidelines can make the difference between a smooth-running restaurant and one that struggles with daily challenges. Here are 20 unwritten rules every restaurant manager should know.
1. Lead by Example
A restaurant manager sets the tone for the entire team. Whether it’s in terms of punctuality, attitude, or work ethic, your behavior is always being observed by staff. Lead by example to inspire trust and respect.
2. Know Your Staff’s Strengths and Weaknesses
Understanding the strengths and weaknesses of each team member allows you to delegate tasks more effectively. Knowing who excels under pressure and who requires more guidance helps you build a balanced team.
3. Stay Calm Under Pressure
In a busy restaurant, stress levels can be high, especially during rush hours. Staying calm and composed sets a positive example for the rest of the team and helps maintain a focused environment.
4. Don’t Over-Promote a Dish
While it’s important to highlight special dishes, over-promoting one item can backfire. Staff members might become frustrated, and customers may feel pressured to order it, which can lead to dissatisfaction if they don’t enjoy it.
5. Listen to Customer Feedback
Customer complaints and feedback provide invaluable insights into how to improve your restaurant. Be receptive to both positive and negative comments and use them as tools for growth.
6. Maintain a Balance Between Friendliness and Authority
While it’s essential to build good relationships with your staff, you should never compromise your authority. Maintaining professionalism while fostering a friendly atmosphere is key to effective management.
7. Create a Culture of Accountability
Accountability is the foundation of a high-performing team. Make sure each employee knows their responsibilities and hold them accountable when needed. This helps avoid misunderstandings and ensures everyone does their part.
8. Empower Your Team
Give your team the autonomy to make decisions when appropriate. Empowering staff members boosts morale and encourages initiative, which ultimately leads to better service and smoother operations.
9. Understand the Importance of Timing
In a restaurant, timing is everything—whether it’s cooking the food, delivering orders, or managing shifts. A restaurant manager must have a strong sense of timing to ensure everything runs smoothly.
10. Keep a Positive Attitude
The atmosphere of a restaurant is often a reflection of its management. Maintaining a positive attitude, even during difficult moments, can help keep the morale high and influence the way your team interacts with customers.
11. Never Ignore Small Problems
Small issues often snowball into bigger problems if left unaddressed. Whether it’s a broken chair or a minor kitchen mishap, take care of these details promptly to avoid bigger headaches later.
12. Be Present in the Dining Area
While it’s easy to get caught up in office work or back-of-house responsibilities, spending time in the dining area allows you to engage with customers and monitor the service. It also shows your staff that you’re actively involved in the operations.
13. Manage Expectations with Vendors
Be clear about your needs and expectations when working with vendors. Communication is key to preventing supply issues and ensuring that quality standards are met.
14. Don’t Play Favorites
Favoritism can create divisions within your team and breed resentment. Treat every employee fairly, and ensure that all team members feel valued for their contributions.
15. Stay Organized
An organized restaurant is a successful restaurant. Whether it’s managing reservations, inventory, or schedules, staying organized minimizes stress and prevents mistakes.
16. Keep the Energy High
A high-energy atmosphere is contagious. Your energy sets the pace for the team, so it’s important to maintain enthusiasm and positivity, especially during peak hours.
17. Don’t Forget About the Back-of-House
While it’s easy to focus on the front-of-house operations, the back-of-house team is just as crucial. Ensure the kitchen staff has everything they need and feels supported to maintain high standards.
18. Adapt to Changing Circumstances
The restaurant industry is fast-paced and constantly evolving. Be adaptable and ready to respond to new challenges, whether it’s a last-minute change in staff, a sudden rush of customers, or a supply shortage.
19. Develop a Strong Relationship with Regulars
Regular customers are the lifeblood of any restaurant. Take the time to learn their names, preferences, and feedback. Building a rapport with regulars can help ensure they return and recommend your establishment to others.
20. Never Stop Learning
The restaurant industry is constantly evolving. From new food trends to customer service strategies, there’s always something new to learn. Stay open to new ideas, attend industry events, and continually seek out ways to improve your management skills.
Restaurant management is a complex role that requires skill, adaptability, and emotional intelligence. By following these unwritten rules, managers can foster a positive environment for both staff and customers, ensuring long-term success for their establishment. Balancing operational efficiency, staff well-being, and customer satisfaction is the key to a thriving restaurant.
