Managing a restaurant is one of the most multi-faceted undertakings in the realm of work. One must track costs and expenses, market and advertise the restaurant, hire and develop staff, manage schedules...the list goes on and on. With so much on one's plate (so to speak), it can become easy to get caught up in the minutiae and lose track of the big picture. It's a good idea to periodically take a step back, evaluate what you're doing, and seek out ways to improve. Following are some secrets for effective restaurant management that will help you gain perspective and improve.
Secret #1: The Bottom Line The ultimate goal for an effective restaurant manager is to increase sustainable profits. One of the best ways to achieve this goal is to systematically reduce costs. The two cost areas that provide the greatest cost savings potential are food costs and labor costs. Each is addressed below.
Food Costs The first step in reducing food costs is by gaining and keeping tight control of the food itself. This can be a time-consuming process, but it will invariably lead to savings and efficiency. You must regularly watch to see how much food is being used, how much is being wasted, and how much is simply "disappearing." Take inventory on a regular basis, as often as possible. Use white boards or "par sheets" to estimate and plan how much of each key item to prepare for the day. This will help prevent ordering in excess of what you need. Also, institute an airtight security system for your storerooms and walk-ins.
Labor Costs The best way to control labor costs is to recognize the traffic patterns of your restaurant. When is it busiest? When is it generally slow? An efficient restaurant will have only as many people working as are required to operate the restaurant while maintaining top customer service standards. Having staff members standing around when there are no customers to serve eats up profits quickly. Knowing the traffic patterns of your establishment helps you schedule accordingly and minimize waste.
Secret #2: It's All About Customer Service The most successful restaurant managers are ones that realize customer service is why they are in business. Without customers, there is no restaurant. You must communicate the importance of this aspect of the business to all of your staff. It is important, however, that you are a champion for customer service by consistently providing examples. Interact with customers as often as possible and encourage your staff to discreetly witness your interactions. Modeling hospitable behavior is a great way to lead by example. Also, keep an eye on servers and bussers and provide constructive criticism, but only in private. Recognize instances of outstanding customer service and reward the employees that display it.
Secret #3: Quality Staff Loyal and efficient staff can make or break a restaurant. It is important to maintain a positive work environment and motivate employees. Address any issues or problems immediately in a constructive manner. Also, it is very important to have incentive programs in place to keep the best people working for you. - 30543
Secret #1: The Bottom Line The ultimate goal for an effective restaurant manager is to increase sustainable profits. One of the best ways to achieve this goal is to systematically reduce costs. The two cost areas that provide the greatest cost savings potential are food costs and labor costs. Each is addressed below.
Food Costs The first step in reducing food costs is by gaining and keeping tight control of the food itself. This can be a time-consuming process, but it will invariably lead to savings and efficiency. You must regularly watch to see how much food is being used, how much is being wasted, and how much is simply "disappearing." Take inventory on a regular basis, as often as possible. Use white boards or "par sheets" to estimate and plan how much of each key item to prepare for the day. This will help prevent ordering in excess of what you need. Also, institute an airtight security system for your storerooms and walk-ins.
Labor Costs The best way to control labor costs is to recognize the traffic patterns of your restaurant. When is it busiest? When is it generally slow? An efficient restaurant will have only as many people working as are required to operate the restaurant while maintaining top customer service standards. Having staff members standing around when there are no customers to serve eats up profits quickly. Knowing the traffic patterns of your establishment helps you schedule accordingly and minimize waste.
Secret #2: It's All About Customer Service The most successful restaurant managers are ones that realize customer service is why they are in business. Without customers, there is no restaurant. You must communicate the importance of this aspect of the business to all of your staff. It is important, however, that you are a champion for customer service by consistently providing examples. Interact with customers as often as possible and encourage your staff to discreetly witness your interactions. Modeling hospitable behavior is a great way to lead by example. Also, keep an eye on servers and bussers and provide constructive criticism, but only in private. Recognize instances of outstanding customer service and reward the employees that display it.
Secret #3: Quality Staff Loyal and efficient staff can make or break a restaurant. It is important to maintain a positive work environment and motivate employees. Address any issues or problems immediately in a constructive manner. Also, it is very important to have incentive programs in place to keep the best people working for you. - 30543
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