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Last updated on 2024年6月12日

Here's how you can navigate leadership styles in front-of-house and back-of-house roles in a restaurant.

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Navigating leadership in a restaurant requires understanding the unique dynamics of both the front-of-house (FOH) and back-of-house (BOH) roles. FOH typically includes roles like hosts, servers, and bartenders, who directly interact with customers. BOH refers to the kitchen staff, including chefs and line cooks, who are responsible for meal preparation. Each area demands different leadership styles due to their distinct environments and challenges. As a leader, you must adapt your approach to effectively manage and motivate your team, ensuring a seamless dining experience for your guests.

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Gavin Lockitch

F&B Business Management Consultant | Brand Development Specialist | Culinary Director | Board Advisor | Leadership…
Bhavik Jani

Food and Beverage Instructor| Hospitality Leader| F&B Specialist| Executive Leadership| Stakeholder Management| Trainer…

1 FOH Leadership

In the FOH, leadership is all about customer service and team coordination. Your role is to ensure that staff are welcoming, attentive, and responsive to guests' needs. This requires a more personable and supportive leadership style. Encourage open communication and provide regular feedback to help your team excel in their customer-facing roles. Recognize their efforts publicly to boost morale and foster a sense of pride in providing exceptional service.

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Bhavik Jani

Food and Beverage Instructor| Hospitality Leader| F&B Specialist| Executive Leadership| Stakeholder Management| Trainer and Mentor at Torrens University Melbourne | Blue Mountains International Hotel Management School
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From my perspective recognizing your leadership style is the first step to understanding how to navigate front of house and back of house leadership roles. I have always had an Affiliative style which puts people first, coaches them and guides them. Understands their strengths and weaknesses on a deeper level which has enabled me to manage and motivate my teams across various roles more effectively. Created more harmony and open communication within the team and they have been able to achieve targets. I have always rewarded my team as well anytime they have done an exceptional job and sometimes a simple thank you and recognition is all someone needs to go the extra mile. We as humans crave for attention and recognition.

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2 BOH Management

BOH management calls for a focus on efficiency, consistency, and quality control. As a leader in this area, you must be adept at time management and maintaining high standards under pressure. A more directive leadership style may be necessary to handle the fast-paced nature of kitchen operations. However, it's also important to cultivate a collaborative environment where every team member feels valued and their input on menu items or processes is welcomed.

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3 Adapting Styles

Adapting your leadership style between FOH and BOH is crucial. While FOH may require a more democratic approach, allowing for staff input on guest service, BOH might benefit from a more autocratic style, with clear directives and quick decision-making. Flexibility in your management approach ensures that you can meet the varying needs of each department while maintaining overall restaurant harmony.

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Gavin Lockitch

F&B Business Management Consultant | Brand Development Specialist | Culinary Director | Board Advisor | Leadership Coach & Mentor #Leader #Learner #Human
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You need to tailor and adapt your leadership styles. You have to be flexible, and understand the variety of leadership style that can be effective. There is no one size fits all solution it is a process and ongoing assessment and communication is key While it is a process and you learn along the way it is essential to create a culture of transparency and openness so that every team member contributes and feels connected to the restaurant and the team and the goals that you are all striving for together. recognize that even failures or mistakes are opportunities to learn and grow

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4 Communication Keys

Effective communication is the linchpin of successful restaurant leadership. In FOH, this means being clear about customer service expectations and actively listening to staff feedback. In BOH, it involves concise instructions and ensuring everyone understands their role in the kitchen. Regular meetings with both FOH and BOH teams can help bridge any communication gaps and align everyone with the restaurant's goals.

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5 Team Motivation

Motivating your team is about understanding what drives them. In FOH, recognizing excellent customer service can be a powerful motivator. In BOH, acknowledging the hard work that goes into every dish can help maintain high morale. Tailor your motivational strategies to suit the different roles, whether it's through incentives, career development opportunities, or simply expressing appreciation for their hard work.

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6 Conflict Resolution

Conflict in a restaurant can arise from the high-stress environment and differing priorities between FOH and BOH staff. As a leader, you must address issues promptly and fairly. Foster an atmosphere where staff feel comfortable voicing concerns, and work collaboratively to find solutions that respect both the individual and the team's needs. Effective conflict resolution maintains a positive work environment and ensures smooth operations.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Here's how you can navigate leadership styles in front-of-house and back-of-house roles in a restaurant.

1

2

3

4

5

6

7

1 FOH Leadership

2 BOH Management

3 Adapting Styles

4 Communication Keys

5 Team Motivation

6 Conflict Resolution

7 Here’s what else to consider

Food & Beverage Operations

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Here's how you can navigate leadership styles in front-of-house and back-of-house roles in a restaurant.

1

2

3

4

5

6

7

1 FOH Leadership

2 BOH Management

3 Adapting Styles

4 Communication Keys

5 Team Motivation

6 Conflict Resolution

7 Here’s what else to consider

Food & Beverage Operations

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