Restaurant Management – Making Unnecessary Tension With Your Presence
In every restaurant setting, you’ll notice a particular tier structure amongst managers and employees. When you first walk through the door, greeters will welcome you in and guide you to a seat. As you’re waiting for someone to take your order, you decide to observe the scenery. While you scan the room, a well dressed man with a serious expression catches your eye. He looks like an owner, but the security guard stance makes you think about a stern manager. He walks to the back for about 10 minutes, and you instantly notice a positive transformation in the room. The staff becomes friendlier, the waiters are more relaxed, and the bartender’s voice raises about two octaves instantly.
Managing The Staff Without Tension
An uptight staff is a sign of poor restaurant management. Employees are much more comfortable when their bosses and managers allow them to work in peace. In the service and hospitality industry, friendliness is the key to success. When a staff is talkative, and helpful, patrons feel much more welcomed and accepted. Instead of rushing through a meal, they will relax, order dessert, and maybe even a few drinks in the process. The restaurant earns more when the patron spends more, and the patron spends more when the staff is friendly.
Intimidation – A Short Term Management Strategy
When a manager uses intimidation tactics on their staff, the entire restaurant suffers. Restaurant management is tough, and the success of the establishment rests on the shoulders of the bosses. In most restaurants, one manager heads the front and back-end staff. They oversee incoming shipments of food, restaurant supplies, and promotional materials. Because of these massive responsibilities, being a stern director seems like an effective way to run a restaurant. Intimidation definitely works in the short term, but an employee’s performance starts to decline as they lose their fear.
Softer Management Strategies Work
In a business with such a large overhead, soft management tactics may seem nonsensical and ineffective. The person who pays for restaurant equipment only sees the bottom line. They tend to ignore the top line — the profit line that allows them to pay the bills. The top line grows when the customer spends generously, and they will only do so if the staff is cordial. If bartenders and waiters are just going through the motions for tips, the patron will feel uncomfortable. Raising the morale of the staff creates a trickle-down effect that keeps the patron agreeable.
Use The Best Management Strategy for the Business
Restaurant management tactics are not necessarily set in stone. However, level-headed methods are more healthy for long-term sustainability. Every aspect of the business is important, from the restaurant supplies to the random seasonal items. To create the profits that pay for these items, you need an enthusiastic willing staff. They are a valuable part of the restaurant, and you should always treat them as such. Always consider the trickle-down effect whenever you feel the urge to be uncompromising. There are additional resources available at Nella Cutlery if you are interested in learning more.