Advice and tips


12 AUGUST 2019


Supervise efficient working of departments and assigned shift, administer pre-meal meeting and rectify all service of staff.

Administer training program and prepare schedule and handle inventory effectively.

Monitor and manage guest complaints, ensure satisfaction and administer efficient follow up for same to receive feedback.

Perform regular inspection of food and beverage preparation and presentation and maintain inventory to enhance sales.

Maintain and ensure compliance to established food quality and standards.

Manage workload and ensure effective working of restaurant activities and maintain maintain excellent standards to meet operational expectations.

Train and instruct employees to ensure smooth transition in company.

Assist and provide training to staff members and offer incentives when necessary.

Coordinate with General Manager for everyday operation and maintain financial and administrative records.

Ensure compliance with prescribed standards and local state and federal laws in labor costs, and guest relations.

Evaluate performance and recommend salary increase, incentives for all.

Maintain personal records, schedules and reports for all employees.

Develop special, promotional and merchandising plans, advertising materials and ensure adherence to local and company standards.

Assist employee teams to provide excellent customer service.

Maintain proper sanitation, hygiene standards in kitchen and maintain effective store presentation.

Coordinate with team to meet sales target, ensure customer satisfaction and follow company procedures to increase productivity.

Tips and advice


07 AUGUST 2019


What’s the difference between a good server and a great one? It’s easy to guess a bubbly personality that everyone gravitates toward, but the truth is far less sexy. The best restaurateurs know that their top servers are the ones who have been trained well and work hard. They know the ins and outs of the restaurant and make all of the guests feel special. Their skill and confidence set them apart.

But, where do you find these people? Good news, many probably already work for you, they just need a bit of extra training.

Here are a few of our favorite server tricks and tips that can make a big difference in the dining experience.


1.   Remember customer’s faces and names.

You want customers to keep coming back to your restaurant and become those highly sought-after regulars. When your customers feel recognized, they feel more comfortable. Recognizing people’s faces is the easiest first step. And, as time goes by, servers can get to know regulars by name and establish a relationship with them.

2.   Make valuable recommendations.

People are going out to eat as much for the experience as they are for the food. Train your servers to guide guests around the restaurant menu, answer any questions guests may have and guide them in their decisions. Make guests’ night out more than just a meal, but a memorable experience they’ll want to repeat.

‘The best restaurateurs know that their top servers are the ones who have been trained well and work hard.’

3.   Maximize your steps while minimizing your trips.

Train your servers to make the most out of all their movements. One easy server trick? Rather than making multiple trips back and forth to the water pitcher, refill all the glasses in a section at once. Pick up multiple drink orders from the bar at once, or try and settle up more than one check at a time. An efficient staff makes your restaurant look like it’s operating seamlessly and effortlessly, even during a big rush.

4.   Serve at the customer’s pace.

No one likes being rushed through their meal. Your customers came out to enjoy themselves and get a break from the bustle of their everyday lives. Let your customer set the pace and enjoy their meal. Obviously, you need to turn tables to make money and earn tips, but you also want customers enjoying themselves and wanting to return to your restaurant.

5.   Share insight on regulars.

Regulars have a routine at your restaurant, and enjoying that routine is part of why they keep coming back. Encourage an atmosphere where your staff feels like a team and puts the customer ahead of any competitive spirit. Encourage them to share with each other any insights they may have about customers.

Remember, when you do get a server from good to great, nurture that relationship and keep them happy. Nothing is worse than training a server on how to be a good server only to lose them to another restaurant. Your servers are, after all, your best salespeople!



06 AUGUST 2019



Restaurant managers need to be good planners. Keep a note book of what lies ahead for the next day from scheduling to inventory. Don’t catch yourself short-handed during a busy dinner rush. Know who is working and have a backup plan if somebody calls off. Keep the team busy during slow times by cleaning and organizing the restaurant.

–          Communicate.

Restaurant management requires you to be a people person. Talk with your customers as they come in the door, either with a friendly hello or some good information about daily specials or what’s new on the menu. Hold staff meetings with your team and make sure to give credit where credit is due.

 –          Multi-task.

A good manager is only good as his or her team. You don’t have to handle all of the duties. Let your co-manager run the kitchen. If you have a friendly front-end hostess, let them greet customers, handle reservations and seat tables.

In restaurant management, holding a restaurant degree doesn’t guarantee success.  Experience matters- you’ll learn a lot about your customers and staff by just listening and paying attention to their needs.

You’re essentially the point person for the business, so wearing a lot of different hats is important. To stay ahead of the game, you’ll need to keep the following tips in mind:

The greatest restaurant on Earth

You don’t need to become the next P.T. Barnum as a marketer. But as the restaurant manager, marketing is important.  You can promote your restaurant by giving out your restaurant’s samples at a food festival, regularly advertising specials, or implementing a loyalty program.

Watch your bottom line.

It’s no secret that being successful in restaurant management means to have a strong bottom line. Learning how to manage inventory, track sales, optimize labor and reduce shrinkage will help you decide where you need to be at the end of the night, week, month and year.

Make work fun

Nobody wants to work for a bossy boss. Treat your employees with respect, as they are important to creating a positive environment. Hire people who have the skills and temperament to handle a fast-paced business. If your employees are happy, they will work hard.

Customer is always right

Service is a priority in the restaurant industry. From the time the customer walks in the door to when they pay for their check, ensure they have a pleasant experience and listen to their input.

Knowing how to balance the books or have a solid business acumen doesn’t mean that you are a good fit for restaurant management. It takes a pleasant and patient demeanor with a team attitude, being detailed-oriented and having good customer service.

Restaurant management requires a steady hand when dealing with customers, staff and the everyday obstacles that you face. Are you up to the challenge?

Advice for new restaurant owners


06 AUGUST 2019


Congratulations on your new job as a restaurant manager. I am sure you are very excited to start your new position. If you have transitioned from another position in the restaurant industry, I am sure you are excited to make many great changes to improve restaurant operations and fix many of the problems you have seen at other restaurants. You are probably eager to hit the ground running and start making an impact right away.

I know how you feel. I felt the same way when I got my first job as a restaurant manager. As someone who has managed several restaurants and worked with countless new managers, I have found it may benefit you to take a deep breath. I can relate to the desire to make an impact right away. However, it is important to remember that your new role is a marathon and not a sprint. It will be important to your long term success that you take a very measured approach to the next few weeks.

It is important to remember that most of the changes you will want to make can only be achieved with the support of your staff. When you first appear at the restaurant, you are an outsider. No matter how great your resume is or how good your intentions are, you must win over your staff before you can accomplish your goals. This will be more difficult if you walk in with the attitude that you are there to fix things that the staff may not be ready to acknowledge are broken.

I would recommend taking some time in the beginning to learn why things are done the way they are. Get to know your staff and fellow managers. Take notes on things you want to change, but give it a couple of weeks before trying to implement changes. Your first objective should be to gain the respect of you team members. You do this by showing that you are there to support them and work hard. This will get you much further than trying to fight them. In the words of John C. Maxwell, “People don’t care how much you know, until they know how much you care.”

Once you have gained the trust and respect of your staff, begin to prioritize the changes you would like to occur. Remember that Rome was not built in a day. Taking the time to get to know your staff will allow you to learn who the influencers are and which of them you can count on as advocates for the changes. Seek advice and input from these influencers. A few extra brains might improve upon the ideas you have. Work with your staff and they will be more likely to work with you.

It is also important to build a rapport with your fellow managers. Their willingness to support and enforce these policy changes will be vital as well. They might have also been around long enough to have seen the outcome of past attempts at making these changes. They can be very valuable soundboards for your ideas and may have ideas of their own to further these changes. Approaching them with your ideas will set a good precedent of cooperation instead of competition. If they have been around longer and are working on a promotion, it is vital that you show them you can be a team player. Failure to do so can lead to reluctance to provide you with the support your new policies need in your absence and sabotage their success.

A successful restaurant is much like a great sporting team. As a manager, you are the new coach. Before you decide to rewrite the playbook, you need to see the strengths and weaknesses of the players. You need to understand the viewpoints of the other coaches. Until you have done this, you will not be able to get the best results out of your team. In the beginning it will be best to keep the new plays you have drawn up to yourself. Doing so will allow you to utilize them when the time is right. When you do so, the fans and front office will take notice.