Successful restaurant management largely depends on the personality and leadership qualities of the individual in power. The classic adage, “power corrupts, absolute power corrupts absolutely” is as true in the restaurant industry as it is in government. Many experts in the food service industry have said that the manager sets the attitude of the entire staff. If he is indifferent and acts as if serving customers is a chore, then the rest of the employees will quickly pick up on this point of view.
The food service industry can be a high-pressure job. You must consistently serve hot, quality food in a timely manner, while also taking care of the other needs of guests such as tables, drinks, to-go boxes, bills, and keeping the restaurant clean all at the same time. Of course, a restaurant manager is only human and sometimes gets irritated, stressed or loses his temper, but a successful manager should be in control most of the time. No one should have authority over others if they do not have their own domain. A manager must also be willing to do any job as needed. Whether this means stepping in and serving food when it’s busy or sweeping the floor at night, a truly good leader doesn’t ask someone to do a job he or she isn’t willing to do.
Organization is another key quality of a thriving restaurant. If the manager has a system for knowing how much food is currently in stock, what food needs to be ordered, who is scheduled to work that night, and what tasks need to be done during the day, then the restaurant will run smoothly and profitably. Being organized will also help a manager in dealing with staff as you will know how often and how long they have worked. Part of being a successful leader is taking care of his followers, and a manager should treat his employees with gratitude for their hard work. One manager’s suggestion for an example of how to treat your staff well was to “establish a policy where each line cook creates a dish that can be special every few days, tell them if a certain specific amount is sold, then it will be sold.” will try again, and might even be on the menu… that will not only break the monotony, but it will help make the kitchen staff feel like they are truly part of your restaurant.”