What makes a good restaurant manager?
All employees strive to recruit and develop top employees. Advancing their knowledge and professional development is something we are very committed to. And we have a detailed understanding of what makes a good manager, someone who can manage many aspects of the business and work through the challenges that come with the restaurant industry.
We have reviewed our working and training teams to provide this Restaurant Manager Skills List; a guide to the requirements for excellent restaurant management, as well as a helpful resource for restaurant industry employees who want to improve their skills to stand out as an employee, both in resume and in conversation.
What makes a good restaurant manager?
Alisa Levina: “A good restaurant manager understands that their work can be self-sacrificing. They wear a lot of hats and deal with a lot of variations like emotions and making ‘flying’ decisions. This requires a sense of intensity and light. Someone full of true energy and passion in the industry, someone who has been given the quality of the product that comes out of his restaurant, someone who understands the importance of developing their staff… I can go on!”
Jordan Gibrick: “The best managers know that success is more than just scheduling, ordering products, and managing costs. Leading managers focus on their people! To develop a positive work environment, to encourage employees to do their best, to train and improve, and to do their best to ensure that our guests have the best possible experience.”
Leanne Farley: “A successful restaurant manager, anyone in the restaurant industry, has to have a sense of staff leadership. They should have a genuine desire to serve the guest, their staff, and their community. Being ‘hospitable’ is evident to those who do well in this fast-paced, flexible environment. You can positively recognize these qualities, and you can do whatever happens.”
Kristin Albert: “Proud and arrogant, hospitable, communicative, professional and progressive, hardworking and successful, setting clear expectations and making employees and managers accountable, taking action, understanding how to build high-quality sales and hospitality, you understand you can control them how the cost and how the bottom line is affected. Their enthusiasm sets the tone for all the staff and the vibe in this restaurant.”
What qualities do you look for in any staff member?
AL: “Someone who is dedicated, driven, very energetic, happy, and always looking for opportunities.”
JG: “Team players, willingness, hospitality, love, and those who understand that we are in the business of men!”
LF: “Integrity, hospitality, honesty, a sense of urgency, a positive attitude, good communication skills.”
KA: “Many of the qualities and qualities of a good restaurant manager from one question – positive attitude, passion for what they do, humility, teamwork, patience, calmness under pressure, doing something, can send, lead example, good communication, time management, practicality.”
What do you look for as signs of growth or leadership potential?
AL: “Patience, commitment to the team, integrity, and positive attitude. A person who does what is right when no one is watching and someone who holds his team up to a high standard in a way that gets results.”
JG: “Look up! Those who understand that we are in the business of people are key.”
LF: “The restaurant industry is one of the last resorts where the attitude is always striking. We can teach anyone all the technical skills and knowledge needed to open a restaurant if they have the right attitude. If they desire to serve others, take the initiative, and always focus on improving, they have the opportunity to be a leader with us. Giving small steps to leadership allows us to see them in that role on a small scale. Being a coach, then a red shirt, and then a manager in training provides a way to gain new skills while showing your leadership.”
KA: “A person who proves to be a leader in his current position – takes action to improve the restaurant and guest experience, eager to learn and be challenged, enjoy working with others and training, enjoy coming to work… love what they do.”
Restaurant Manager Skills List
List the top three skills you want in a resume:
AL: “Principles of operation. How many people have progressed and where they are now.” Enthusiasm.
JG: “As I go along, I look at the length of tenure at work. I always regard workers as red flags. I check the quality of the resume if there are any spelling / red flag errors. Lastly, I look at where they worked. In our opinion, it is always good to find people who have worked in high-volume, organized areas.”
LF: “In this industry, working in any restaurant for a long time ensures that basic skills are put to good use. More important are the skills of restaurant management technology. Showing a long life is great. Demonstrating that they can take over and make an impact such as building sales and counting visitors, reducing profits, reducing costs, and building more efficient teams are the biggest.”
KA: “Empowerment / promotion / training. Good speaker. Interpersonal skills.”
We hope you can apply these ideas to food and skills management managers to help advance your career in the industry.