Restaurant Manager Qualifications

An effective restaurant manager must possess equal amounts of the following qualifications:

Knowledge—the successful manager must know the details of his business inside and out. He must be able to determine what an employee should do, when it should be done and how it should be done. Younger managers, still learning the business, must continue their education by working hands-on in all phases of the operation, learning from the employees in each department. Older managers should always be receptive to learning new or better methods from their employees, and sharing the credit with them when they do. Improving your knowledge base is an ongoing necessity. It can often be realized by such simple exercises as visiting competitors and other like business to study how they operate. Attending an Environmental Health training class could very well better prepare you to operate the restaurant in a more “food safe” manner and perform at a higher score on the next Health Department Inspection.

Communication—communicating with a number of employees with different personalities, temperaments and degrees of motivation is not difficult if one rule is followed consistently. Treat each employee the same. It will be necessary to be more patient with some employees or to explain your instructions more carefully than you do with others. However, make certain everyone works hard and performs the same tasks as everyone else. Never favor one employee over another, or cut someone some slack for any reason. Take the time to clearly communicate each instruction you give. Do so without sounding dictatorial and use a “please” and “thank you” where appropriate.

Employee Relations—take notice when an employee performs at a high level, comment on it publically and thank them for it. Treat everyone courteously and in a friendly manner. “A friendly manner” is different from becoming “friends.” Once you become friends—during or after working hours—or bring an employee into your decision-making process, you are going to have major problems. The problems will be with your “friend” and the rest of the employees. A restaurant is a closed environment; body language, time spent together or even a glance at one another is enough to start the rumor mill and destroy your effectiveness.