Author :chef ssentongo Geoffrey

Blog : 6 SKILLS that restaurant managers need

While chefs are the people who hold a kitchen together, restaurant keep the whole show running. When you realize that the people managing the restaurant are often responsible for managing costs, hiring employees, creating work schedules, and orordering supplies, and ordering supplies, it’s not surprising that they need quite the array of skills! Even though resident managers come from all kinds of backgrounds, the best ones usually possess these six skills.


Top restaurant managers say exactly what needs to be said—no more and no less. As a manager, it’s your role to keep everyone in the front and back of house on the same page, even if they don’t interact with each other the entire shift.

Imagine your servers are delivering tickets or entering order notes in a shorthand that the cooks don’t understand. At best, the diners will be disappointed with their meals. At worst, you’ve just served a dish that may lead to a severe allergic reaction.

To help prevent these mistakes, a restaurant manager needs to step in and help smooth out any wrinkles in communication.

Communication can also make the difference between workers dreading their restaurant shift and relishing their work.

With restaurant worker turnover rates near 7%, managers should do everything they can to keep trained workers happy and informed.

Let’s say a line cook is working slower than their normal pace one night. While they may just need a reminder to kick things into gear, they will they might also be distracted by an issue outside of work. Learning how to step in and offer the necessary encouragement or constructive criticism can help keep operations running smoothly.

Hospitality and Restaurant Operations management, spend numerous time exploring this skill. Business and professional communications tend to consider this listening skills, nonverbal communication, and debate strategies, while foundations in Human Resources explores communication skills involved with things like on boarding, training, promoting, and terminating employees.


No matter how much you plan ahead, life in a restaurant doesn’t always go as planned.

One day, a delivery truck may get stuck in bad weather, causing ingredient shortages during that night’s dinner service.

How will you keep the kitchen calm, customers happy, and your finances in the black?

How can you keep these tough customers as happy as possible without causing your staff undue frustration and stress?

Not only will you have to solve problems caused by outside sources, but you you’ll also need to be prepared to address conflicts that arise between employees. Whether it’s a hot dispute between two servers or tension between the front and back of the house, a rift can affect the quality of both the service and the food. Therefore, you need to halp employees make amends and remind them they’re on the same team.


While creative and delicious dishes can make your restaurant stand out, the same can be said for warm and genuine hospitality.

As a restaurant manager, your aim isn’t just to keep customers happy—you’re also striving to provide them with a service experience that not only means you treat customers with empathy and respect, but you also guide your team members to do the same.


While every restaurant manager wants their guests coming back for more, patrons can only return if the restaurant is still in operation! Even if a restaurant is producing delectable food and receiving rave reviews, it can still go under due to poor financial management.

Great restaurant managers understand all of the components that impact a restaurants’ expenses. Not only do they know how much each ingredient costs, but they also understand how to order, receive, and store ingredients so as little as possible goes to waste.

Of course, how you prepare ingredients and price menu items also has an impact on the bottom line.


Hitting the market, restaurant managers often need to be attuned to the latest technological developments in the foodservice world. By staying on top of what new technology is available, managers may be able to streamline their online ordering, inventory management, reservations, and more.


Although restaurant managers aren’t responsible for completing prep work and searing steaks, they still need to understand the food that’s coming out of the kitchen.

Great managers are familiar with important culinary terms and flavors as well as kitchen tools, skills and techniques. With this understanding, they can arriculately describe dishes to customers and answer their questions, ensure the kitchen has all the tools and ingredients it needs, and be able to spot a dish that wasn’t styled and plated correctly.

While some restaurant managers may have entered into this new role after working as a sous chef or server, others are new to the culinary field entirely. Regardless of their background, Hospitality and Restaurant Operations management students complete a course in culinary foundations to boost their knowledge.

Explore the skills Necessary to Become a Great Restaurant Manager..

Whether you’ve been working in a back of house role for some time or are entirely new to the hospitality industry, it’s never too late to learn about restaurant management,even though you can still start from zero and you excell in as you like but, it depends on how much you love the industry.

information may not reflect everyone’s expectations or experience, Results and outcomes may be subject ed on several factors, such as improving your career or career change.

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