Managing a restaurant is no small task; it requires a high level of competency and efficiency. Restaurant managers often oversee every aspect of the business, including customer relations, employee development and inventory management, such as the purchase of equipment and supplies. If you’re the manager of a new restaurant, there’s a chance that you’ll be involved in launch activities, which could include finding everything from the tables and chairs to restaurant ceiling tile solutions. Let’s review tips for managing the many responsibilities of this role.

An effective restaurant manager must ensure effective communication with employees and customers, which can sometimes pose a challenge if things get heated. The key to diffusing difficult interactions is to maintain your composure and keep in mind that it’s not personal. In most instances, remaining calm can change the tone of the other party involved. People like to know that they’re being heard. They also want to know that the situation will be resolved. 

When you’re dealing with employee issues, it’s important to remain professional, but direct and clear about any problems that exist. Many restaurant managers take on a mentor role as they provide coaching to employees. The key is to make sure you are clear about job expectations. It’s also a good idea to have an open door policy that allows employees to ask questions to get clarification about any job related issues. The goal is to build a team that’s collaborative and focused on achieving a common goal. 

Marketing is often a key responsibility of a restaurant manager. In fact, multi-channel marketing is usually required to effectively promote a restaurant. This could include social media marketing, email marketing, and even loyalty programs for frequent diners. In many cases, the restaurant manager oversees the marketing campaign, but actually hires someone else to develop and execute related activities. 

One of the most important aspects of managing a restaurant is hiring the right staff. It’s not uncommon to have a high turnover in restaurants, which means you’re constantly training others and making sure everyone fulfills their job responsibilities. However, developing a solid hiring process is a great way to reduce turnover. This will likely involve comprehensive candidate screening and new hire training processes. 

Being profitable is clearly a necessity when running a restaurant, which is why a restaurant manager must diligently monitor the cash flow of the business. Monitoring cash flow and profits is an ongoing process that should happen daily. Most restaurant managers are responsible for handling many aspects of the finances. However, you can always hire an accountant if you need help or if you aren’t really good with finances.

Having a great menu is critical. Even if the restaurant specializes in a certain cuisine, it’s important to periodically refresh the menu to ensure it remains exciting to guests. Even if there are certain staples that remain on the menu, it’s always good to add additional options. This might even include vegan or vegetarian substitutes. There are a wide range of dietary needs that can be accommodated with a few minor additions to the menu.