5 tips for managing a restaurant

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Managing a restaurant is highly challenging and involves a fusion of PR, managing staff and inventory, and customer relationship management. A proficient manager is highly skilled in many different areas and is consequently highly admired for it. If you’re a manager with high expectations, you’re probably on the lookout for anything that can improve your abilities – with that in mind here are some tips to help you manage more effectively and improve your career as a manager.

1 – Find the best people

Your restaurant needs to run smoothly, and one of the best ways to ensure that this happens is by hiring competent and experienced staff. You should always check references for any new employee and should avoid hiring anybody without a trial period. You should be on the lookout for a worker who is highly skilled with strong interpersonal skills as working in a restaurant requires high emotional intelligence (to deal with both the customers and the chefs, who are unlikely to be taciturn and reserved).

2 – Find the best equipment

If your kitchen is in need of refurbishment, a truly competent manager will have a part to play in sourcing and testing equipment. Whether you’re scouring through a commercial equipment site like fridgefreezerdirect.co.uk to find the most suitable product for your kitchen or just providing advice about what efficiency needs your kitchen should have, you should have some role in sourcing equipment.

3 – Monitor Cash Flow

At the end of the day, all businesses need cash flow. It’s the number 1 reason why businesses fail, and it needs to be monitored not every month, but every day. You need to have a strong enough grasp on finances to be able to identify risky situations and change your strategy accordingly. You can achieve this with a point-of-sale system.

4 – Cutting Costs

As part of the fight against poor cash flow, a good manager will think of creative ways to cut costs. Whether its as simple as switching to energy-efficient bulbs, or increasing the efficiency of your kitchen design to decrease labour costs you should think outside the box as often as possible and scrutinise all details of your operation to look for ways to cut costs without impacting the quality of your food and service.

5 – Expanding Profit

Whether you’re running a new marketing campaign or trying out something novel, you should look for ways to increase your profit. Themed tasting menus that change regularly are popular, but again you should think outside the box and offer a unique experience. For example, the cooking company Mimo recently opened a bar outside their London location in a local market and even offered tours around the market so visitors can see where their ingredients are sourced. Take a lesson from the 45 experiences they offer and diversify your portfolio.

Whether you’re an experienced manager or not, there is always room for improvement with every single one of these tips. Part of perfecting your craft is a constant improvement, which is a very effective business philosophy as well. Kaizen is a Japanese term referring to making small improvements every single day and that philosophy greatly improved countless businesses in countless domains. Take it on board and improve yours today.