June 1, 2023

Solutions to the Top 3 Concerns when Managing a Restaurant

Managing a restaurant is a challenge – there is the constant need for hiring and retaining good staff, never-ending operational duties, controlling waste/inventory loss, and most importantly, making a profit. If you manage more than one restaurant, your responsibilities increase significantly. Since it is still impossible to be in two places at once, you need to develop a sustainable strategy to keep all the restaurants afloat. How? We’ve compiled the three most common concerns restaurant managers face today and offer a reasonable and scalable solution for each.

Concern #1: My staff is not knowledgeable or reliable. How can I effectively train them?

Solution: First, establish a thorough training plan. Refer to Train Restaurant Employees With Video: 5 Reasons Why to ensure consistent and effective training for new hires. This approach will also streamline training across restaurants for easier auditing activities. To learn more about managing the many types of required restaurant auditing, click here.

Concern #2: Where is my inventory going?

Unfortunately, employee theft in restaurants is a common issue in the industry. In fact, restaurant employee theft is more common than you may think. According to the National Restaurant Association, it accounts for 75% of all inventory shortages and 4% of sales.

Solution: The most effective way to stop internal theft is to eliminate the opportunity. For example, educating your staff about the impact of theft on the restaurant’s profitability and their job security can significantly deter such incidents. Utilizing a managed video system to both train and monitor restaurant staff will clearly set your expectations as a manager upfront. To learn more about managed video technology, visit Envysion’s Managed Video Solution.

Concern #3: I can’t be in each restaurant location simultaneously. How can I effectively manage several locations?

Solution: Show up frequently on alternating days and hours. Making yourself available during different days and shifts will benefit your restaurant in two ways. Staff will be assured that you are an engaged manager and are truly invested in the restaurant’s success. It also gives all shifts the opportunity to communicate with you directly. Your staff is your most valuable resource; giving each member a chance to talk to you demonstrates this!

Cultivate an approachable relationship with staff. Offer guidance and support while also encouraging them to provide feedback. When employees feel heard, they are more likely to listen to your instructions. Being a clear communicator cannot be underestimated, especially when managing several restaurants.

Time wasted repeating instructions is money lost. “According to one study, businesses with multiple locations spend an average of 17 hours a week repeating and clarifying communications.”

Routinely showing up at each location for just an hour or so is the most cost-effective way to keep everyone informed and heard. Managing a restaurant is a bit like juggling. Spend too much time on one item and all the other items will fall. It is imperative to use your limited time in a smarter way.

Applying the suggested solutions to the three common concerns listed above will give you a foundation for managing multiple restaurants effectively. Managers can use these tools to ensure their restaurant(s) flourish. Educating your staff, utilizing video technology for loss prevention, and cultivating an approachable management style will significantly enhance your restaurant’s financial performance and reputation, creating exponential growth and success.

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