Restaurants are among the most hectic workplaces to manage. To succeed in the restaurant environment, managers need a high level of patience. Delivering quality food to customers with efficiency and good service requires precise operations. Managers are in charge of making sure that everyone does their job to make the whole process run smoothly, and they have to motivate even when hiccups occur to maintain staff morale. Managers also need to exercise patience when listening to customer complaints to ensure that the customers leave satisfied.
Twelve- to 15-hour days are common for restaurant managers, who need stamina and enthusiasm to be effective. It takes energy to lead and motivate staff and to interact with customers. Managers typically spend a lot of time on their feet and move from the kitchen area to reception to the dining area many times a day.
Like all managers, those in a restaurant must be good leaders. But food service jobs are very hands-on and demand spontaneity. The manager needs a pleasant and upbeat personality to keep stressed kitchen and wait staff thinking positively to best serve customers. An authoritative but friendly voice and the ability to listen well in the midst of chaos are key. Many restaurant managers also spend time on the floor getting to know guests and overseeing the dining experience, which requires a congenial manner and focus on customer service.
Restaurant managers need to think quickly and creatively to solve problems. Managing employees and the customer service experience encompasses a lot of non-stop activities. When supplies run short, someone quits in the kitchen or other delays occur, the manager needs to keep everyone calm and quickly come up with solutions. The manager also needs to be able to listen to customer complaints and resolve issues with a customer service orientation that helps build customer retention and loyalty.
Feb 1st, 2015
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