Restaurant Owners...I want to share with you exactly what the role of a restaurant manager is.
To learn more please either watch the video above or click the link below to read the transcript or listen to the podcast on my website.
Also, please leave your questions or comments I will answer them all.
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The Restaurant Boss
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.
A good series and excellent source of information in an easy to swallow format😁. I own a consulting company with numerous Hospitality and Restaurant clients in different market segments, physical locations and most with unique menus and corresponding delivery styles, processes & procedures. So as much as they differ in certain aspects, they have many of the same industry best-practices, technologies and KPI's to measure performance. I am viewing your management videos on You-Tube and will place links in various online access points and distribution methods th share the wealth of knowledge you have generated and so kindly provide to the industry participants! These videos will,also be standard training material for my clients!
. www.CountrymanConsultants.com. www.Facebook.com/CountrymanConsultants.
Derek Howard, Countryman Business Consultants. 573-693-2553
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.
I will be interviewing to become a restaurant manager and I must say this definitely was the light bulb that I needed on rocking that interview. Keep up these videos especially for us newbie restaurant managers.
Hi Ankit! Just wondering what would be some starting things a new slightly experienced manager should make sure to become efficient and reached in? Ive been in the industry for about 5 years and I've supervised, been a closing manager, and trainer for server/event server as well as gaining experience in bartending as we speak, so I know essentially the FOH and Floor manager duties and positions but I want to become prepared for the office and logistics quite a bit more
Sir it was a amazing video...thank you....i wanna ask u one thing....i want to be rest. manager bt i don't hv good qualification nor any hotel diploma course certificates still working hard, practice a lot doing self study abt f&b service...is it possible to me to be restaurant manager in near future?????
It is no different, managers but still be on top of everything and ensure that people are doing the jobs expected of them properly and on time. If all employees were perfect, then we would not need managers.
Got an offer to start up a kitchen in an old theater. I'm young and have little experience with being on my own. I'm ambitious and personable. I am culinary trained and have experience in both small and corporate business atmosphere. I would appreciate any information you wish you had when you started out. Especially in the area of setting up kitchen flow and ordering.
I'm moving into restaurant management after many years of FOH experience. I feel excited and confident in my abilities to manage in most areas. What I'm concerned about is how to deal with staff patiently when I have to tell them a third, fourth, fifth... time. Any tips for staying positive and patient with young / inexperienced staff?
i work at goodwill for 9 nutchs this is may 3 year we have a boss how has know reseacket for eneone at all he das not wont to be thear for us we all have know respeackt for our boss at all it is not our falt it is the bossis falt the 2 out of the 5 mangers we have
at the grafton goodwill thy think thay know it all thay DO NOT FIRE SOME POPIL THAY DESERFD TOBE FIRED
find the restaurant you want to work at and take a job cooking then start adding responsibility to your workload before they give it to you. I was never "promoted" I earned my next position way before the position was available, then it was given to me.
Very well done. You tell it how it is and I think that your part on saying how this really is the job (babysitting) and ensuring standards are met is the best way to put it. You are not their to be friends first.
Just hired as a weekend assist manager. Have had expeience at functions, organizing food and flow but not actually manage at a cafe. I haven't sat down with the owner since it opened and feel the need for clairity from owner as to what her wants are. Is that one of the first steps or do I jump the gun and do what common says and your guidances says to do to make a successful place. Thanks for your advice
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