Many factors contribute to the overall success of your restaurant. From employee productiveness to the general presentation of your establishment, everything must work as a cohesive whole for your business to flourish. Standing in the middle, holding everything together, is your management staff. Therefore it is absolutely critical that your managers present a united and consistent front.
It is crucial that your management staff are all in agreement and understanding as to the standards expected, both in regards to quality of product, procedures and service. Though you may have a firm concept of how you want things run, it is impossible for you to be at the site at all hours. Therefore, your managers are an extension of your own presence at your restaurant and should function as such.
A number of problems can arise if there is a dissonance between the standards and managerial styles of your management staff. Under a lax manager, even the capstone project writer best of employees can succumb to the temptation to perform below expectations. It doesn’t take long for an employee to grasp which managers will make them toe the line and which will allow them to slack up on the job. The employees are paying attention to these cues and so should you.
Additionally, when even one manager is relaxed in their managerial style, and prone to overlooking inconsistencies or substandard work, it makes the rest of the management staff look overly strict in the eyes of the general staff. This can lead to tension in the workplace and create unnecessary friction between management and staff. A united front facilitates a more smoothly flowing operation of your restaurant.
Establishing a United Front
It is up to you, the owner, to make sure that your management staff is informed, up to speed and all on the same page as to what you expect from them and how you want your business run. If you don’t have a clear concept of how things should be run, then how can you expect them to? Therefore, it is in your best interest to have an exact and concise set of guidelines, in writing, that you can present to your management staff. Hold weekly or biweekly meetings with your managers to make sure that everyone is still on the same page. This will help you and your managers address issues as they arise, before they become significant problems.
You cannot expect your vision for running your business to be adhered to without your own active participation. Spend time on site whenever you can. Perform routine walkthroughs with your managers. Go through your checklists on by one so that you can see firsthand that the manager is on track with your overall vision.
A manager may think that he or she understands the program, but the only way to make sure there have been no misunderstandings is to actually walk through and see them in action. Being a proactive owner will not only set a positive example for you managers, but will allow you to gain a firsthand knowledge of the subtle intricacies of your restaurant so that you can make appropriate adjustments to your game plan.