A special person needs a restaurant to handle and interact with restaurant clients and restaurant staff. Not everyone was cut out to be a restaurant manager.
Leaders must be in for a long time – anywhere from 8 to 12 hours a day. Leaders should also be prepared to be aware of labor and food costs, customer service, and people management. They must be trained in all areas of the restaurant business.
5th Five key aspects of each manager:
1. open minded
2. accepting criticism
3. retaining large amounts of information
4. excellent customer service
5. raising awareness of both sides of the story
Sometimes it takes years to fully prepare someone in this business. People can usually go to a manager in two ways, either studying at a university degree or at a higher level.
I've been in the restaurant business for over 25 years and worked with both types of management. Both ways have advantages and disadvantages. From both paths it is important for managers to be trained to understand their role in the restaurant.
Most managers directly in the dormitory had very little practical training at a restaurant. You may have some experience in a fast-food restaurant, cook or server in a self-contained restaurant or chain restaurant. Maybe he has no restaurant experience at all. Life experiences are part of what leads to management. A college graduate can be the head without knowing a clear understanding of the restaurant industry. You can not see the complexity of work. It is also important to prepare a new manager in his restaurant to a certain degree. Everyone gets training.
People who have worked through the ranks can gain a greater understanding of the way they use. However, the person will need further training to understand the role of the manager. It is not always easy for someone to go to other positions. Training plays an important role in the role of the manager. This person must be ready to look at the restaurant differently.
Many people think that a restaurant manager is easy, but it is not. Leaders have a lot of responsibility. Leaders are exposed to stressful situations throughout the day, must maintain their composition and respond calmly to all situations. Every manager deals with situations differently.
It's like a car that moves the gear; before you make a decision, you have to think of the outcome. Think Before Moving Do not switch to impulse thoughts automatically. In fact, most drivers make a mistake in their career. The most important thing is to learn these mistakes.
It will make new bugs, though hopefully you will not make the same mistakes again and again.
I'll give you some insights and tips on how to be the manager who has to respect it.
first Be open to change and embrace. The changes take place every day, especially in the restaurant. Procedures and policies are consistently transformed. As a manager, you have to make these changes. You may not like them or disagree with these changes, but it is the driver's responsibility to adhere to these changes and help them to staff members. If you do not agree with the change, do not just complain and do not complain to other staff. Please contact your supervisor for possible causes and alternatives. The attitude you want to follow your policy, but you want to justify some of the reasons that this can not be the only way. Do not tell me they're wrong, but they say there are other ideas about how to handle the situation. Communication with supervision is an indispensable condition for maintaining credibility and respect for the supervisor's respect.
2nd Leaders should be able to criticize others. Defining criticism from others simply means that other employees may tell you that they disagree with a decision on a particular topic. As a wise manager, you use it for your own benefit and for yourself. Listening to other people can offer other ways to do the same job. Your way is not always the right way. Sometimes there is no "right way" but only options that can bring better results.
3rd Drivers should be able to conserve large amounts of information. Leaders should have thorough knowledge of all aspects of the restaurant. You need to know the menu and the restaurant and have to know the operation of each area. You need to know how to cook, serve, greet, prepare, and dish dishes and the driver's responsibility. This also includes monitoring work, knowing that too many people are working or more people are needed. You should know about the costs of food, recognizing the food is wasted or stolen. You also need to know how to handle the money and cash. The hardest part is that every moment must be able to gather all knowledge.
4th Managers need excellent customer service skills. Managers are constantly addressing the public and employees. Talking with people must be professionally done. Think about it before you talk. Some people respond to their first thought, but this is not always the best way to deal with the situation. If the employees do not go through, then you need to know how to help them work together, with no negative attitude. You also need to know how to handle difficult clients as well as pleasant customers. Getting to know how to compete is just as important as knowing how to complain in a positively professional manner.
5th The story always has two sides. This is especially true if staff members do not agree. The manager needs to monitor both sides and look at the perspective of each staff member. People often choose or play a special role in the restaurant because of their skills and abilities. Chefs may or may not have incredible people's skills. Servers may have ideas or do not know how to cook. Keep in mind the personality of individual staff when approaching them. The chef may hurt customers' complaints about a meal that the cook committee is proud of. The server can see the client page. As a manager, you have to deal with clients' complaints and see their site. You also need to know how to communicate the customer's concerns with the cook without breaking it down. Think about it before I talk about both sides. You learn a lot with a lot of silence and open-ended questions, not just questioning or not. Do not make assumptions that you know the answer before answering your questions. Take time to listen and fully understand.
Keep in mind the five key aspects if you are the manager or the person who is a recruitment manager. Every leader must be open, be able to handle criticism, keep large amounts of information, have excellent customer service skills, and know how to understand both sides of the story. If every restaurant is handled by people with key aspects of their skill and knowledge, problems will be reduced and profits will increase in restaurants. Training managers is one way to make this happen.
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