Bill Nassikas has more than forty years of hospitality industry experience. Early in his career, he spent time as a Food & Beverage director at a resort, in which he was responsible for creating the entire food and beverage program as well as managing the restaurant. Managing a restaurant requires a balance of business savvy, creativity, and customer service skills. Here are some tips to consider for successfully managing a restaurant.
- Write down what lies ahead for the next day. This includes everything from scheduling to inventory. By writing this down ahead of time, you won’t be caught short during your busy times. Always have a backup plan in place and keep your team busy when things are slow.
- Communicate with both your customers and your staff. Hold regular staff meetings to communicate your goals and make sure to give credit when credit is due.
- Delegate tasks to capable employees. You can’t do everything, so let your employees take on some of the responsibilities.
- Always watch your bottom line. Make sure you are constantly managing your inventory, tracking your sales, and reducing shrinkage so that you know where you need to be at the end of the night, week, month, and year.
- Treat your employees with respect and keep a positive environment. When your employees are happy, they will work harder for you.
Being a successful restaurant manager, like Bill Nassikas takes a patient and pleasant demeanor, a positive team attitude, and excellent customer service skills.