| Successfully managing a restaurant is dependent | | | | sweeping the floor during the evening, a truly |
| largely on the personality and leadership qualities | | | | good leader doesn't ask someone to do a job he |
| of the individual in power. The classic proverb, | | | | isn't willing to do. |
| "power corrupts, absolute power corrupts | | | | Organization is another key quality of a flourishing |
| absolutely" is as true in the restaurant industry as | | | | restaurant. If the manager has a system in place |
| it is in government. Many experts in the food | | | | so he knows how much food is currently |
| service industry have said that the manager sets | | | | stocked, what food needs to be ordered, who is |
| the attitude for the entire staff. If he is indifferent | | | | scheduled to work that night, and what tasks he |
| and acts as if serving customers is a chore, than | | | | needs to accomplish for the day than the |
| the rest of the employees will quickly pick up this | | | | restaurant will run smoothly and profitably. Being |
| point of view. | | | | organized will also help a manager in dealing with |
| The food service industry can be a very high | | | | staff since he will know how often and long they |
| pressured job. You must consistently serve hot, | | | | have worked. Part of being a successful leader is |
| quality food in a timely manner while also seeing | | | | taking care of your followers and a manager |
| to the other needs of the guests such as tables, | | | | should treat his employees with gratitude for their |
| drinks, to-go boxes, bills, and keeping the | | | | hard work. One manager's suggestion for an |
| restaurant clean all at once. Of course, a | | | | example of how to treat your staff well was to |
| restaurant manager is only human and sometimes | | | | "set up a policy where every line cook gets to |
| will get irritated, stressed, or lose his temper, but | | | | create a dish that can be a special every few |
| a successful manager should have himself under | | | | days, tell them that if a certain specified amount |
| control the majority of the time. No one should | | | | is sold, then you'll try it again, and it might even |
| be in authority over others if they have no | | | | make it onto the menu...not only will that break up |
| self-control. A manager should also be willing to do | | | | the monotony, it will help your kitchen staff feel |
| any job as needed. Whether this means jumping | | | | like they are really a part of your restaurant. |
| in and plating food when things get busy or | | | | |