Improving Results: A Restaurant Manager’s Cheat Sheet

From forecasting and scheduling to menu management and inventory, a restaurant manager’s job is never done. But the technology at the counter can help make it easier. Today, we’ve compiled a list of key things to watch to ensure an efficient and profitable year.

1. Use the tools you have.

You might be surprised to find that your POS system is capable of a lot more than you’re using it for. When I talk to SpeedLine users, I am surprised how often they are unaware of a POS tool or capability that can solve a pain they are struggling with. But we all get busy, and used to doing things a particular way—and it’s easy to miss something when you’re learning something new.


2. Manage your inventory as you do your cash.

Balancing walk-in space and slow moving menu items can give any manager a headache. Take the stress out of inventory management with your POS system’s tracking software. Waste, over-stocking, theft, and spoilage immediately impact a restaurant’s bottom line, so being proactive and scheduling regular audits can significantly increase your restaurant's profits.


3. Listen to your customers.

Customer service plays a major part in your day-to-day, and if you’re neglecting to stay on top of it, business will suffer. Take the time to understand who your customers are, and make sure you cater to their needs accordingly.


4. Train regularly.

Your staff can make or break you. They are the front line representing your brand to the guests that you serve, and friendly well-trained staff can be your greatest asset. Take the time to coordinate training for your employees on a consistent basis to ensure they’re following processes and procedures. Ongoing training for current staff helps them adjust to changing job requirements, learn new skills, and keep improving.  With growing labor shortages, it's also important to consider how to appeal to the younger workforce.


5. Schedule for success.

Labor can be a huge profit drain, especially when it’s not managed correctly. Serving customers well, and at a reasonable cost, requires the proper number and mix of employees while maximizing your operating hours


6. Stomp out theft.

According to the US Chamber of Commerce, employee theft accounts for billions of dollars in losses for restaurant owners each year. That’s why it’s so important to make identifying and preventing internal theft a priority in your day-to-day operations.

Whether you manage a 5-star restaurant or a quick service pizzeria, it’s your job to ensure a great experience for your customers and a profitable, smooth-running operation. What day to day management tasks are most important in your restaurant?


Posted on Thu, Dec 04, 2014 @ 10:12 AM.
Updated on December 22, 2022 @ 10:00 PM PST.

Tags: Loss Prevention, Portion Control, Restaurant Management, SpeedLine Inventory

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