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Become a Successful F&B Manager with These Tips

Being a F&B Manager is not easy. You have to deal with chaotic peak hours, inconsistent part timers as well as accounting for daily sales. Having been in this role before, I have gathered some questions that I wish someone had asked me while I was manager.

1. Are You Managing Or Controlling?

It is key to understand the difference between managing your staff and controlling them. Business Dictionary states that management is the organization and coordination of the activities of a business in order to achieve defined objectives. Controlling, however, merely requires you to delegate different tasks to your staff. 

This is inefficient in the long-term. Remember that your staff are human beings too and do not operate like robots. Share with them your visions for the business so they feel like their time spent serving is more valuable than the monthly salary they receive. Because if they feel that the team is working towards a common goal, meaningless tasks will no longer be as dreadful. This will increase your team’s efficiency and ability to provide better service.

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2. Have You Gotten to Know Your Staff?

Have some free time during non-peak hours or closing up at the end of the day? Get to know your staff beyond the roles that they play in the restaurant. Ask about what they do beyond serving customers or whipping up delicious meals for your restaurant. 
It is important to build relationships with the people that you see everyday so that you can create a sense of community and belonging for the team. This will make coming to work more exciting and something to look forward to.

And maybe through conversing with them you will understand why they are always so “sloppish” at work when you hear about their daunting commitments outside of work. You will then know who to look out for more as a manager.

3. Are You Setting A Good Example?

Treat your customers with excellent customer service with large smiles, hand shakes and small talk. Don’t just leave this to your team to carry out. Customers want to meet the manager of the restaurant as well, and are more likely to give feedback about their meal to you anyways. This will also set a standard for your staff to meet when they serve customers.
Part of setting a good example is also being actively involved with the ground work of your restaurant. Take some time out to learn about new dishes on your menu or how to operate that new milkshake machine. Your staff will see you how invested in your restaurant and replicate that effort. Plus, during peak hours, you can actively help your staff instead of standing around aimlessly. 
Actionable Takeaway:
Don’t become complacent in your role and make sure that you are still actively involved in the ground work, with your team and your customers. Don’t be afraid to be honest with your boss on your current capacity as well.
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