The foodservice industry brings with it a unique set of challenges, both on a day-to-day basis and long-term. Working on the restaurant, the business itself, and yourself are always at the head of the list when owners and managers sharpen their skills and take their management abilities to the next level. The reason for this is that the individuals themselves have a direct impact on the restaurant and its products. The atmosphere, the way employees conduct themselves, and the quality of the food all trickle down from the management level.
Therefore, instead of always focusing on ways to make improvements to the business, improving oneself and their style of management should be the focus when it comes to the food and beverage business. In so doing, everything related to the business will improve in spades.
Below are six top pointers any manager in the food and beverage industry can focus on if they are looking to improve their business.
Have a positive attitude
If you have a positive attitude, it will determine how far your business goes. Conversely, if your attitude is poor, that will show and will have a substantial impact on your staff. The saying goes, “your attitude determines your altitude. “ Keep that in mind. Always work on keeping a positive attitude no matter the circumstances.
There are going to be days where you feel grouchy and irritable but remember why you got into the business in the first place. That initial passion can add fuel to your outlook, causing every aspect of the business to improve.
Make firm and fast decisions
Procrastination can stall the business, and it is important that you identify problems quickly and come to firm and fast decisions. Choosing a proper direction is key, such as situations where Airport managers must make snap decisions if their transport refrigeration cars need to be replaced.
There is no time to think in such a situation; you must sometimes act upon instinct and follow through right to the end with a positive attitude focused upon the goal at all times.
Be transparent with your employees
There is a deep need for the staff in the restaurant to feel connected to upper management and what is going on. This is especially true with the younger generation, who thrive upon authentic connectivity. Failing to be transparent with your staff will alienate them, causing them to feel excluded and on the outside looking in.
Conduct staff meetings regularly, keeping employees updated on your business. Always communicate with your employees, no matter what is happening. Positive encouragement should be handed out when earned to boost morale.
Make planning a priority
In order to operate at your peak level, it is important to plan ahead. You must anticipate problems and needs, act in a proactive fashion, and make a list of priority items. Once you plan, getting to work on those items is equally important.
Be creative and innovative
Installing point-of-sale stations that are cutting edge or trimming the menu down so as to make it sleeker are certain wrinkles a crafty and clever manager can add to a restaurant that will give it a definitive identity. Employee scheduling software helps to streamline the business, providing a calendar that shows who is working and rearranging schedules in the event of a conflict. Having these kinds of tools at your disposal and in your restaurant help keep you creative and innovative.
Be Willing To Delegate
Delegating is one of the linchpin character traits of a successful manager in any profession. Showing your staff that you are willing to trust them with important duties instills confidence in them and will cause them to strive to be their best. No one can handle every task on their own, and you must learn to delegate to your staff in a way that shows trust and offer them the opportunity to grow in the business.