Restaurant management training is so important to your restaurant’s success because you can’t do it all. You have to make your managers accountable. When your management team knows what the job is, how to do it and how well you want it done… you have a management team that gets things done, meets expectations, and ultimately makes you money and makes you happy.
Restaurant training merely does not involve on-the-job training. All the new ones on board need to receive an orientation of your restaurant, your expectations of them, what their job entails, how to do their job, and what they will be judged against when it comes to evaluation of their performance. Unless you have invested your time and energy in restaurant training correctly, you can hardly ensure that they will be working as per the desired standard. Restaurant staff training importance is something that can’t be overlooked. Here’s how Restaurant training helps in running a successful restaurant.
So how do you get that for your restaurant? It starts with:
A job description that clearly states what the job is, how to do it and how well you want it done.
A restaurant management training system that ensures that they learn it so clearly when going through training, that they can do it on their own without supervision or help after training is complete.
A restaurant budget that gives management a target to shoot for and gives them a road map to what systems need to be put into place to achieve those numbers.
A weekly/monthly budget variance report comparing budget to actual numbers giving management a clear financial report card that will guide them on to what systems need to be reviewed and what new systems need to be put in place.
Detailed checklists in every position! These are the foundation to clearly defining expectations in EVERY position in the restaurant. This allows both management and staff to do exactly what’s expected without any conflict. Because there is no such thing as common sense. You have to tell them exactly what needs to be done and how to do it.
Changing how YOU the owner or GM looks at accountability. Instead of answerability, look at it as an opportunity to coach, to becoming a partner in your management team’s success, to becoming a trainer, not just a parent who only scolds their children to teach them lessons.
Not just taking a manager’s word that they accomplished a task or did what you asked them to do, rather understanding that your home state is now the State of Missouri – “The Show-Me State!” Instead of accepting the answer of yes it was done, say “great, show me.” Now you put yourself in a position to see that is was done and if not — or not done to your standards — gives you the opportunity to coach for success.
When you make it clear to your team that change is a good thing, that the little details matter, that being clear on expectations is the norm, they will no longer think accountability is a bad thing. This is what restaurant management training can do for your restaurant. Your team will no longer see accountability as something that is dreadful and difficult. This is a shift in company culture – you’re going to shift from answerability to providing opportunities. And the end opportunity for you is to coach your way to both financial and personal success!
What Exactly Does a Restaurant Manager Do?
A restaurant manager is responsible for the day-to-day operations of a restaurant. According to Indeed.com and the Bureau of Labor Statistics (BLS) restaurant manager's are responsible for the following:²
- They hire the front-of-house staff, and, depending on the type of restaurant, the back-of-house staff, as well. (If there is a head chef, they may handle the kitchen staff.)
- They build staff schedules, sign off on hours and oversee payroll (if there is no central Accounts Payable).
- They make sure the front of the house and (if there is one) the bar is stocked. If they work in a QSR, they make sure the kitchen is stocked, too.
- They make sure company rules and protocols are followed.
- In smaller establishments, they may plan the menu.
- They act as middle-man between staff and owners, or corporate headquarters.
- They manage budgets and submit profitability reports.
- They attend meetings and give input on how to improve restaurant profitability.
According to the BLS, food service managers, which include restaurant managers, earn a median pay of $54,240 per year, and they usually hold at least a high school diploma (though that's not always the case).
Indeed lists some of the typical roles and responsibilities of a restaurant manager:³
Hire, Train, and Supervise Staff
The average hourly employee turnover rate for food service stands at 155 percent, according to the Nation's Restaurant News.⁴ So a good portion of a restaurant manager's time is spent seeking out talented candidates who are a good fit for the restaurant's clientele, concept, and team. They will hire staff for the front of the house and, depending on the type of restaurant, the back of the house, as well.
They are also responsible for scheduling staff, filling gaps when team members call in sick or don't show up, handling payroll, resolving employee conflicts and other issues, and fostering a positive, team-oriented work environment.
To really excel, restaurant managers need to be great at managing time and competing priorities, and have excellent leadership and interpersonal skills