Restaurant Management Training
In the hospitality industry, solid restaurant management training gives crucial lessons into tasks that successful managers need to perform to attract and retain customers and employees, manage inventories and provide superior customer service. Restaurants number among the most competitive of businesses, and productive, skilled managers appeal to customers and staff by interacting with people in friendly, outgoing ways. Dealing with people at the most basic level of service—providing nutrition—results in dynamic situations that change on a daily basis.
The technical skills needed to run restaurants include knowledge of food safety, portion control, interacting with staff, handling customer complaints, marketing and creating diner incentives. In addition, managers should have a sound understanding of all staff positions. Good managers affect the bottom line in numerous ways. For example, managers must learn to order inventory with precision because unused perishable foods cause waste that could cause even successful restaurants to fail. It is an owner’s responsibility to systematically train their managers to avoid disasters.
- Restaurants have clear chains of command, and business knowledge helps managers deal with vendors, corporate officers and customers with strong management skills.
- Inventory and sourcing has become increasingly important to overall success. Managers must often explain their efforts to find sustainable local food sources to satisfy interested customers.
- Restaurant managers communicate at many levels: issuing directives to staff, hiring and firing talent, justifying restaurant policies and handling complaints with diplomacy and appropriate action.
- The ability to handle inventory, create work schedules, train employees and solve unanticipated problems helps managers discharge their duties successfully.
- Managers solicit feedback from guests and take part in advertising campaigns, design and proofread menus, create daily specials to move perishable inventories and help to create marketing and public relations strategies.
- Restaurant owners and managers could find it necessary to write business plans to obtain financing.
- ServSafe® certifications show customers, employers and staff that managers take their food-handling duties earnestly.
Restaurants use lots of cooking, mixing, cleaning and baking equipment, and managers need to know how these machines operate, where to look for service and how to ensure staff operation within safety guidelines. Restaurant management programs address all these issues to help managers perform their duties and qualify for more lucrative or rewarding restaurant opportunities. Many successful managers come from the equipment-manufacturing side of the industry.
People and Management Skills
Restaurants run close to the edge of profitability, and small changes often ensure success and higher profits. Management skills include taking advantage of training resources for staff so that workers understand their duties and cause fewer losses due to waste or poor portion control. Proper planning gives managers the tools they need to solve people problems. Restaurants function like machines with people as the moving parts so your managers need be able to effective.
Examples of unanticipated problems that managers might need to address include the following scenarios:
- Restaurants might offer delivery services, and a driver who performs well could still attract unfavorable attention by failing to drive courteously. The restaurant manager might receive a complaint from an offended motorist.
- Managers might need to coddle service technicians who repair and maintain coolers and freezers. Maintaining proper temperatures proves critical in the restaurant industry, and finding reasonably priced and reliable repair people and keeping them happy become unexpected management duties.
- Tracking restaurant trends and keeping informed about competitive eateries helps managers track customers’ dining habits so that they can develop menu changes, create seasonal promotions, offer cooking classes and implement other promotions.
Managers need outgoing personalities to inspire, motivate and interact with staff, vendors, customers and corporate executives. Management training offers preparation to adapt to human-resource management, customer service, maintenance, shipping and receiving and accounting duties.
Dealing with Complaints
The steps for handling complaints begin with active listening. Good managers never interrupt but allow customers to finish explaining their problems. Listening gives cues to the underlings so how the handle situations will set the standard for employees. Employees encounter delicate situations all the time like customers might be running late, failed to anticipate price increases or didn’t know about the end of special promotions.
Regardless of situation, managers need to take each complaint seriously, apologize for the customer’s discomfort, empathize with the customer and offer an action plan to solve the problem. The customer deserves to know that their complaints stimulate real actions. Often, complaints arise due to people expecting something different from what they received. Give the customer an action plan to address the problem and follow through exactly. This technique helps to remove the disconnect between expectations and performance.
Trends for Change
Managers should be an integral part of the business of the restaurant. They can use historic sales data, anecdotal evidence about competitors’ practices, cost-effective ingredients and local-sourcing trends to establish dynamic community identities. Restaurants could offer beautiful seasonal dinners, take part in community festivals, give special incentives for senior citizens during slow hours, begin local food demonstrations or book entertainment to promote increased business. Social media interaction could prove highly beneficial for engaging customers and building loyalty.
Managing a restaurant is a business, and management training gives talented people the technical skills that they need for success. Managers have the unenviable task of keeping a finger in every pie metaphorically while insuring that no fingers get in any pies literally. Many online programs offer training courses, videos, webinars and templates from government, educational and private resources. Taking advantage of management training positions the restaurant manager as a leader of culinary troops, giving him or her the munitions and trained staff to handle any eventuality.