Restaurant Owners...I want to share with you exactly what the role of a restaurant manager is.
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The Restaurant Boss
+Clayton Malliah not restaurants the same, reason why i say this the kitchen manager i work for is cooking the line with us or he doing food prep or helping out on dish. i never see him walk the floor. he will poke his head out to see how busy we are thats it.
I have another question, if there were to be an incident at work between a member of my kitchen staff and my restaurant manager, is my restaurant manager allowed to fire any of my kitchen staff even though restaurant manager works the front of house and my kitchen staff works in the kitchen? Or would it be more of my restaurant manager is not the boss of my kitchen staff?
Hey I have a question for you. So I’m a chef in training (culinary school) and I was wondering what the difference in roles are between the chef and the restaurant manager? Like when doing things like inventory count in the kitchen and hiring kitchen staff, is the chef the only responsible person for counting inventory in the kitchen and ordering the truck as well as hiring his own kitchen staff? Does the restaurant manager typically stay away from kitchen jobs and leave everything in the kitchen up to the chef?
It totally depends on the specific restaurant. In a "perfect" world a GM would oversee a chef and restaurant manager who would each be responsible for their department, but it totally depends on the operation.
That is fantastic to hear and I know that a majority of the managers working in restaurants do. I worked incredibly hard, most of my videos are geared toward the restaurant owner and operator is looking for answers to challanges they are facing. Plus, I hear from managers all the time when I am in the field that they don't think their job should be be baby-sitting, when in fact, that is nearly exactly what a most of a managers job is.
Find a new job and work for managers that care more about your success than their lazy habits. You will have a very hard time changing your manager's behavior. So either suck it up and keep doing an awesome job, or take your awesome self somewhere you will be appreciated.
I agree with you in just abo it everying. Babysitting, however is a delicate balance. Your team needs to feel like you trust them, and constant babysitting can undermine this. If you have a great team, let them do their job and just focus on the employees that aren't up to par.
i have worked as a line cook for years and that i have seen many managers fail at their position. i have never been the manager and i don't know how approach the owner. i want to help my company grow and run smoother. how can someone with no experience move up into the manager spot?
I offer some examples in my clickBACON program. If you register for this course, you will be given an offer to try BACON for 30 days and get examples of my checklists. They include a manager/ owner checklist for daily, weekly, monthly, quarterly and yearly tasks. https://therestaurantboss.com/shop-pmep/
So Iv been in the restaurant business for about six years. Then I took a year off to work on the floor of a casino as a casino host. The restaurant manager position opened up and j got the job. Problem is I have no management experience. I know I can do it and learn. Your videos are helping.
hello i'm from Albania
thanks a lot for the video its great
i'm applying for a manager job in a restaurant, i have worked in a restaurant for some time (3 yrs) and i think o know pretty much how it works but i'd be glad if you could fill me in more in depth knowledge on where should i focus more
or what aspects of it i am more probably to stumble on problems... just to give me a heads up....
thanks in advance
I think you would get a ton of value for my one program and so would your staff, plus once you go through the training you get add on the Employee Training Classroom. Checkout my online course at https://therestaurantboss.com/ror
Hi Lindy! Please visit therestaurantboss.com and click on the blog. Then do a search for "manager" or "management". I have a few videos for you to look at. Also, keep an eye out on this channel as we have some things planned! You might want to subscribe to the channel if you haven't already so you don't miss anything.
Hi, i work at a restaurant with my mom and it’s just her and i here at the moment. The owners live in a different state and are only here on occasions. The kitchen here is okay, there a ton of things missing and improvements that can be made that I’m taking action to do. The reason why i am doing this is because the area i am In is up in coming. I want to take role as the kitchen manager and redo the kitchen menu and everything else. What are some things i should start learning and getting familiar with? I’m only 17 but i want to make a slight future out of it.
There is a lot of life and learning ahead of you. I would take classes, read books and try to pick up knowledge anywhere you can. If you have time work in other successful restaurants. I think my online course would be a good place for you to start your advanced learning. https://therestaurantboss.com/ror
There are multiple factors here, but first is make sure you a documented list of expectations and that they are broken down properly into very small tasks. Then if they are still not completing the tasks, you are going to need to impliment some kind of coaching. I suggest using my 5 step feedback formula, found here. There are many reasons why employees don't listen, mostly it comes down to clear communications and resspect. https://pos.toasttab.com/blog/managing-restaurant-employees
+The Restaurant Boss No, I'm not referring you in any manner. I was saying about people who come to our establishment as guests. If you go see doctor, you don't tell them what medicine he should give you, you don't tell lawyer in what panel code he should defend you and you don't even tell dentist how he should clean your teeth. A guest in Bar or Restaurant out of nowhere will say you should charge beers in happy hours and steak should be bigger and that is why your outlet don't make money.
Hi, I just joined as Junior floor Manager. I have a huge experience. Customer satisfaction wise I'm fine, my task I can do, but the problem is I can't really understand how to get the team support on me. I'm being a very good with them, helping them during the operation and making their life easier. Still some team members are rude on me. I'm having a difficulty when I'm handling my team. I know my self I'm not being strike. What are the actions I should take to control them. Also I'm not getting a senior Management support, so I can get respect from my team. I'm just two months of joined, first thing I need my all other managers to be with me. Right now am not getting good support enough. and I have no idea how to stay confident. Please get me good resource for my problem. Thank you. my mail is [email protected]
I have a training program that will you with this in great detail, but it all comes down to Raining your standards and holding your team to those standards using systems. I always say, manage systems and develop people. You can learn more here: https://therestaurantboss.com/ror
Hello sir am really impressed with your videos and it's motivated me to move further to develop my career goals, thanks a lot for your support by sharing the information about the restaurant manager, need more about restaurant manager duties and responsibilities videos
Love your advice. I have a question. How can a manager execute all of these things when the company demand of controlled labor is not realistic to the managers day to day operations? When asked for advice on how to be successful , you're told to figure it out.
Thanks alot thus video is more than good . Very helpful
One quastion did u mean thw managment level by ur spech im general or there is any different between manager and assistant manager in those advises
Hi Ryan, For about two years I worked in a fast food restaurant and I noticed that many employees that worked there alongside me that cared so much about their jobs got waived aside whenever there was a possibility of a promotion while at the same time other employees who didn't seem to care as much and constantly got complaints, write ups, etc. were getting them. I know there are different situations for every establishment but have you ever experienced something like that while on the job? And can you tell me any tips to avoid getting stuck in this trap.
Unfortunately, because most restaurants don't have clear ways of measuring employees performance, promotions are based on popularity rather than skills and dedication. In fact the employees that care the most are usually more quiet with their heads down working, so less in the face of managers and this can happen.I would suggest finding a restaurant and management team to work for that is truely dedicated to their proffesion where you hard work will shine, if that is not possible then I would suggest that you keep up your good work, but constantly let your managers and owners know your goals and interest in promotions. Learn the next job before it is even available.
Yo this video was very informational. I have a phone call worth of questions this shit changed my life w knowing I CAN Handle this. No worries I understand there are weirdos out there, but man I think with your advice and my ambition there could be one more successful restaurant in the making....Thanx
My boss actually took my advice and played this during a meeting . I followed it up with if you guys don't step it up and do your jobs you can step out and get replaced.
Hold your people accountable because I will hold you to the line. No more excuses.
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