How do you navigate the challenges of being a food service manager?

I believe working in different environments, places, embracing different cultures is crucial in becoming a “mentor”. By practicing "pure presence”, consistency, be an example first, you are empowered to enhance the respect your team has for you, thereby enriching their confidence, strength and their performances.

I agree with what you said. It is absolutely imperative to remain calm, even under pressure. When staff speak from fear, from anxiety, from not knowing, it gets the rumor mill moving, and all of those rumors are based on fear. The food service manager, then, is the person who navigates those fears and addresses them with their staff. It’s critically important, especially in today’s foodservice world, to remain calm, but also let everyone know that we’re all part of a team, and this team is going to move forward. The second part is to have empathy and compassion with and for your staff. They want to know that you have their backs. It’s not always about money, and, in my experience, money is usually at the end of a short list.

100% agree, the one skill that I want to suggest for all the managers is to maintain your calm. Dont forget you are a manager, who know how to manage. Keep calm and keep going.

Firstly by fostering strong communication skills to effectively lead and motivate your team. Secondly, listen to your employees and colleagues, address their concerns, and provide constructive feedback. Lead by example by demonstrating a strong work ethic, professionalism, and commitment to excellence. Thirdly, embrace adaptability and problem-solving to navigate the ever-changing nature of our industry. Invest in ongoing training and development to stay updated on industry trends and management techniques. Last but not least, encourage collaboration and teamwork among your staff to create a positive work environment.

Becoming a leader is not something that can be achieved overnight. In fact, the transition from Captain Waiter to Restaurant Manager and then Assistant F&B Manager is very challenging. You have to stop thinking like the average employee who is responsible only for their station but as a team leader who has to "mentor" and lead other human beings - sometimes completely untrained in food service. Plus, at the same time, you also need to keep guest satisfaction levels super high, comply with sales goals, and maintain a healthy and productive relationship between the front of the office and kitchen staff. So, invest in courses and books, and join professional associations to develop your leadership skills and become a true food service leader.

Regularly reading industry publications, blogs, and news sources that focus on food and beverage and hospitality. Attend industry conferences, workshops, and gain firsthand knowledge of emerging trends. Engage with peers and industry experts through social media to exchange insights and ideas. Encourage your team to share their observations and suggestions, fostering a culture of continuous learning within your Business. By remaining vigilant and open to innovation, restaurateurs and hoteliers will be better equipped to anticipate and leverage the latest trends.

Depending on the area where your business is located, scouting out local vendors to see what they’re doing well and where areas of opportunities are is critical for the success of your company. It’s just as important to keep track of what happens outside of your establishment as it is inside. They could be under the same brand, or outright competition, but often the ones in closest proximity will give you a good indicator of where there may areas to implement different strategies for your local promotions especially if the other vendors target the same demographic as your business. Be it corporate, franchise, or independent, in order to survive, adaptability is the key to success, not just following trends.

Yes, each and every inch of the restaurant is made of money or requires money. Meaning any inch is damaged, money is lost. We need to be very very careful and the same way innovate ideas to teach the staff to love the property. Less damages, less wastages, less breakages bring bonuses. Let your staff know, how bonus is generated. What are the points, considered to get bonus. And I challenge they will be far more better in handling things. Cause we love "Bonus".

Making sure all teams are communicating effectively and keeping track of inventory each week is crucial for your business to remain profitable, regardless what size the company is. Ingredients, vendors, and prices can all change, but quality should be kept high. Ultimately, people are looking for the best return on how much they spend at your business. Some people go out every week, month, or only once a year. In order to make sure that you capitalize on their spending, food and beverage costs need to be optimized. Upkeep of your interior is also critical to the success of your business, as the ambiance is just as important as what guests eat and drink. Indoor, outdoor, and hybrid spaces all need proper maintenance factored into budgets.

Optimizing operations as a food service manager is essential for efficiency and profitability. Start by conducting a comprehensive assessment of your processes to identify areas of improvement. Eliminate unnecessary steps in food preparation, service, and management. Invest in staff training to enhance productivity and service quality. Regularly review your menu to ensure it's aligned with customer preferences and profitability goals. Embrace technology to streamline tasks, POS systems and reservation platforms. Prioritize customer feedback and adapt your operations based on their suggestions and expectations.

By optimizing operations, you can track and manage inventory more effectively. This reduces the risk of overstocking or running out of crucial ingredients, resulting in fewer stockouts and waste. Further, optimized operations often involve standardizing processes and implementing effective training programs. This helps employees be more effective in their roles, leading to improved productivity levels and overall job satisfaction. At the same time, optimizing operations ensures that the food service establishment complies with health and safety regulations and guidelines. Lastly, optimizing operations enables food service managers to adapt to changing customer preferences, market trends, and challenges, ensuring its long-term success.

Placing the right team members in optimal roles will set them up for success, and also have a higher chance of retaining quality talent. Monetary motivations are what drive many workers, but having all the tools in place for them to be successful will help service run smoothly. As with your finances, operations only run smoothly when all teams are communicating effectively, and getting ahead of issues before they arise. Regularly scheduled maintenance, audits, and walkthroughs need to be conducted as those best practices will help mitigate larger issues happening more regularly. A safe team, is an effective one, have resources in place for questions and feedback, along with regularly scheduled team meetings for important updates.

When your service team is happy, your guests will be happy, making sure you can optimize your team’s wages, schedules, and time off requests often means that when they’re on shift they’ll stay focused. A smile and politeness goes a long with teams and guests. Knowing how and when to appeal to guests’ needs is also part of the core training that teams should receive. Keeping track of any specific guest reservation notes are easy ways to get return guests for life, not just upselling items. Guests want to feel valued -- what’s the return on what they spend with you? Making sure that they see what makes you unique is what will keep guests returning for an occasion, ambiance, team member, and recommend you to other people as well.

Investing on your staff can result strong business. Invest time, invest money for proper training and you see the difference.

If something's certain, investing in your food service staff is essential for your success as a restaurant manager. For starters, a knowledgeable and trained staff can effectively upsell various products, increasing revenue per customer. They can recommend additional items, suggest specials, and provide information about new menu items, resulting in increased sales. Also, by investing in your food service staff, you show your commitment to their growth and development. This improves staff morale, loyalty, and job satisfaction, leading to reduced turnover rates. Retaining experienced staff saves the cost associated with hiring and training new employees. Plus, retaining staff helps in building a positive brand reputation, too!

Communication is key Being able to clearly share knowledge but also explain the task in front of you is too often overlooked. Imagine being able to get 100% result for everything you ask. Now, has the messages been delivered to its best, understood and the staff being given direction and knowledge to apply?!