When it comes to managing restaurants, there are many things that are thrown at you. It’s a delicate balancing act where you have to decide what’s important, what can wait until tomorrow and making sure that the restaurant is performing.
Everyone is going to want more of your time. The owner or operator of the restaurant is going to want you to cut expenses, grow the bottom line and make sure that every customer comes back time and time again.
The employees are going to want you to be the leader, to lead by example and be the problem-solver. They will also want you to accept their every scheduling conflict in hopes that life works that way.
The customers are going to want you to check-in on them, provide exceptional service— even when chaos ensues. They expect you to be a beacon of normality in a world that seems to be getting worse year after year.
But there’s a trait that most people forget to take into consideration or discuss when it comes to looking for a restaurant manager.Read More