Personnel management in the foodservice industry has a particular influence on the success of an establishment. The manager is largely responsible for the working atmosphere, productivity and motivation of employees, which ultimately impacts turnover and the restaurant's image with customers.
Thanks to his or her skills and interpersonal qualities, a good manager must be able to offer employees an ideal working environment, so that everyone can express their full potential. Here are 5 keys to good team management in the foodservice industry.
What is the role of a restaurant manager?
The role of a restaurant manager is multifaceted and essential to the smooth running of the establishment. As the conductor of all operations, the manager has many key responsibilities.
First and foremost, personnel management is a priority. The manager is responsible for recruiting, training and supervising a varied team of waiters, cooks, hosts and support staff. Performance management and staff motivation are also part of the manager's remit.
Operational management is another cornerstone of his role. This involves overseeing day-to-day operations, from managing reservations to coordinating kitchen and service, managing inventory and ensuring the quality of the food and beverages served.
Customer service is critical. The manager must ensure customer satisfaction by handling complaints, solving problems, ensuring that staff provide courteous and efficient service, and maintaining high standards of hygiene and cleanliness.
Financial management is also part of this role. He must manage the restaurant's budget, control costs, set sales and profitability targets, and make important financial decisions to ensure the establishment's viability.
1. Set a good example
As a manager, you must strive to set a good example. Only then will you be able to play your role as a leader, gain respect and get your orders carried out! Why be punctual at work if the person asking for it is never on time?
The manager's job starts with being irreproachable. Otherwise, you won't be in a position of strength and won't be taken seriously.
Be aware that your teams are constantly watching you. The best way to get what you want is therefore to set an example for them to follow, by behaving as you would like them to behave, by getting down to work to teach them the right gestures, by taking care of your interactions with customers, by constantly striving to improve yourself, etc. In this way, you will confirm your legitimacy as a leader of men. This will confirm your legitimacy as a leader of men.
2. Show your appreciation
The fast pace, the moods of customers, the staggered hours - working in the restaurant business is no easy matter, which is why it's so important to show your appreciation to your employees. The best managers are those who are able to praise and say thank you.
This recognition can be expressed in many ways. Think about implementing an HR policy offering prospects for development, as well as a system of horizontal and vertical promotions . In this way, you can congratulate an employee by giving him or her a position with greater responsibility, or by assigning him or her different missions that excite him or her more. Another effective way of recognizing an employee's performance is to award a special bonus or salary increase.
And don't overlook the power of public congratulations. The impact of this gesture is twofold: it raises the employee's profile in front of the rest of his or her colleagues, and motivates them to redouble their efforts so that they, in turn, can be congratulated in public. Reprimands, on the other hand, should be made in private, in an atmosphere conducive to discussion.
Employees, aware that their manager is equally capable of recognizing good and bad work, will tend to give their all to avoid disappointing him or her. Emphasize the link between the way they do their job and the restaurant's success. This will give meaning to their work, and encourage them to invest even more.
All these actions are a source of motivation and contribute to the creation of a stimulating and caring work environment. You're bound to feel the effects on your turnover rate.
👉 To find out more: How can you reduce turnover in your restaurant?
3. Pay attention to your teams
While customer satisfaction must be at the heart of your concerns, it must never overshadow the well-being of your employees. You're used to dealing with them on a daily basis, and you're now familiar with the way they work. Have you noticed anything unusual in the behavior of one of your colleagues - a slower pace, a persistent bad mood? Don't hesitate to talk to him or her privately to understand the change in attitude. From the dishwasher to the waiter, from the maintenance staff to the chef, this applies to every link in the chain.
Your employees will appreciate the time and attention you give them. Make them feel that their well-being is important. This exchange is key, and will enable you to anticipate certain problems and remedy them as quickly as possible, so as to limit their impact on your business.
4. Adopt a positive attitude
The atmosphere in the workplace rests largely on your shoulders as manager. This parameter is part of one of the 5 pillars of employee motivation:
- remuneration ;
- WORK;
- status and responsibilities ;
- working conditions ;
- atmosphere at work.
So it's in your best interest to ensure that the atmosphere in your establishment is positive. One of the most effective ways of achieving this is to be positive yourself.
In your day-to-day work as a manager, you will sometimes be confronted with employees who have done their job badly. Instead of berating them by shouting at their teammates, offer constructive criticism during a meeting in your office. You'll see that a reproach made without raising your voice and in the right words is bound to have more effect. Be diplomatic and insist on ways to improve, even if it means showing them how to do it and training them to make up for their shortcomings.
It's not a question of being lax to the point where staff can behave at their ease, but only of adapting your discourse and approach for better results.
You also need to know how to be conciliatory when your employees fail to meet their targets. Try to understand why and how to prevent this from happening again, rather than immediately launching into criticism.
By doing so, you'll undoubtedly be able to pass on your positive energy to your team, encouraging coordination and mutual support while reducing the risk of absenteeism.
👉 To find out more: How can you reduce absenteeism in your restaurant?
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5. Establish a bond of trust with your employees
Above all, employees should not see you as a mere principal. That's not all you can do. You must also act as a mentor, coach and even a listening ear. A manager certainly orders, instructs and guides, but he or she must also be available when employees need him or her.
This bond of trust isn't created overnight, and you'll need to demonstrate excellent communication skills and prove to them that you're someone they can rely on, by offering to help them whenever the opportunity arises, for example. If you're open to discussion, you'll be able to build strong relationships, and your employees will feel comfortable enough to talk about their problems, career ambitions and so on.
You think this will only benefit employees and the general atmosphere of your establishment? Think again: it will also benefit you. You'll avoid the situation where employees keep their problems and frustrations to themselves until they leave the company, without giving you the opportunity to find a solution.
👉 Going further: 7 steps to successful staff scheduling in the foodservice industry
