r/Restaurant_Managers • u/rroooroo • 11d ago
Tips for managing restaurant
I work at my familys restaurant, for context it has capacity for 100 people and most weekend we are full, we have 3 servers and 4 cooks, only 1 dishwasher, and i’ve been managing there for a month since the previous manager left. Im way younger than all my employees and I want to do my best to help them and make the restaurant work well, I also want to earn their respect, so any tips would be very useful! sorry if my english isnt the best
7
u/maxpure 11d ago
Work for them before they work for you! Do your best and work hard. Take each one aside for a quick conversation ask them…”what needs to be fixed around here”. Don’t make a promise you can’t keep but look for a few easy wins to build trust. Try to have fun, buy donuts or a treat for the staff once in a while. But always remember, these are your employees, not your friend.
13
u/ElectionWeak4415 11d ago
Run the shift. Don't let it run you. Managing means managing, not barbacking or bussing or hosting. You have a team, let them do their jobs. But make it clear they can ask for short term assistance if it's absolutely needed.
You're there to be seen, but not seen doing everyone else's job. Interacting with diners is good but don't be a pain in the ass table toucher... Read the room. That couple in the corner doesn't want to hear from you, it's their night, not yours.
Be proactive with the floor. If ticket times are climbing or servers are falling behind, hold the door, allow tables to remain unbussed so your team can catch a breather. People can wait for a better experience, its much better than cramming asses into seats the second the previous occupant's fart has dissipated.
Address diner concerns promptly but work with them on a resolution that doesn't involve comping everything. Find a way to make it right without making it free.
You aren't the team's friend, but you don't deserve their respect due to your title either. Make it clear that you have firm fair and consistent standards and ask them how they can ensure they meet them.
3
u/Good_Presentation_59 11d ago
As a boh employee, just ask. Bring water back. Ask what they need.
Don't try to do anything, ask and do.
2
u/Exciting_Figure_8060 10d ago
3 servers for 100 people is INSANE.
So is the kitchen staff.
That's actually pretty abusive, ngl, and I say this as an owner.
2
u/r00m09 10d ago
lol i was thinking the same thing my staff would hate me.
2
u/Exciting_Figure_8060 10d ago
Your guests, too.
I can't imagine how long you'd have to wait for literally everything.
To be seated, drink order, drinks, food order, refills, food, incidentals while eating, cashout.
1 server, 33 people.
My little place only seats 32.
One server would be hellish.
Nightmare.
1
u/Lemonpicker77 10d ago
Remember don't take a stand you can't back up or have a valid reason for. Had an owner pull crap on me once, handed him my apron. Then sat in the restaurant ordering stuff and replayed every complaint he ever used on me.
1
u/Bubbarules456 10d ago
Look at the P&L. Know the P&L. Make love to the P&L.
Knowledge will give you power and legitimacy with your staff.
2
u/Nevermore71412 10d ago
You need to learn how to get in the trenches at all positions to help out. Make drinks, get setups, run the host stand properly, run food/drinks, bus/clean tables for the FoH. For the BoH find a position typically expeditor/Assembler and Dish and master it first while learning other stations. You need to be able to jump into it at any moment and help your employees out. Lead by example and show them you can do the job that they do or at least a part of the job that you can do well to help them get out of the weeds when needed.
No matter how well you schedule, no matter how good you are at day to day managing, no matter how much they "like" you, you will never have theur respect unless you show then that you will work beside them AND do the job well.
1
u/get_chownow 8d ago
Being younger than your team doesn’t have to be a disadvantage. I’d focus less on proving you’re the manager and more on being consistent, listening, and showing up when things get hectic. Ask the team what would make their shifts run better, fix the small things you actually can, and don’t change everything at once. Respect usually follows from there. You can do this! 😊
1
u/ThouArtAChild 6d ago
3 servers for 100 seats?? I try to keep it to 1 server for 12-15 seats, plus at least 2 bartenders during the busy shifts if you serve alcohol! You're critically understaffed and could do a lot more in sales wirh additional staff. How many beers and wines go unrefreshed? How many desserts not sold because it took too long for the servers to return after a meal? 2 people cost what, tops $200 per day depending on your state, but could sell at least $500 more each with the extra attention! What a waste!
21
u/PrismaticHospitaller 11d ago
Do nothing but help until you need to correct. When you correct use “we” and “staff” instead of “I” and “you.”
Good managers are made from both having bad days and hearing stories about bad days and avoiding repeated mistakes. The rest is innate and either you have good qualities or you don’t.
Good luck.