10 Top Characteristics of Successful Restaurant Managers in the U.S., 2013
A great many restaurant managers working within the U.S have found themselves in a predicament – a position from which they are forced to work simply to stay afloat. 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.
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.
If lacking in passion, successful management is impossible and success will remain out of reach. Restaurant managers must be passionate about what they do, and determined to succeed. Passion makes things happen. Without it, the whole establishment will collapse.
4. Record Keeping
According to the U.S Department of Labor, 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.
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.
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. Social Skills
When operating a restaurant successfully, management must have the ability to build relationships with customers. According to Jonathan Munsell, founder of Restaurant Success System, managers should never see their guests as "one-time transactions." Customer relationships are paramount, as it is crucial that each person dining feels welcome back.
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.