3 June, 2015
How to manage a restaurant: 4 key qualities
In recent months, many users have asked us for information and advice on creating a restaurant in your home town. Today, on the Fagor Industrial blog, we offer some tips to help you manage your business correctly and obtain success in the hospitality sector.
Being the manager or owner of a restaurant is no easy task. Apart from having a huge responsibility in the business, many hours are needed for all the management, control and administration work involved.
In this process, although the staff plays a major role, any manager or owner must get the most out of themselves, be a good leader and obtain a well-trained, motivated and proactive team of employees.
When setting up a restaurant, it is vital to lead a team and get the most out of it. It is essential to encourage all the members of staff and make them feel part of the project, which in turn will make most employees proud and happy with their work and commitment to the restaurant.
In this section, it is of the utmost importance to monitor the tasks of each employee, in order to detect the strengths and weaknesses of each person.
Another aspect which must always be looked after is dedication and consequently, customer satisfaction. All customers expect good service when they go to a restaurant and therefore it is the duty of the whole team to offer good customer service.
Lastly, we must highlight one of the key factors with a direct influence on the evolution of the business within the catering sector. In this case, we refer to training, a process that is necessary for all restaurant managers. All managers need to learn new management, administration and marketing strategies in order to be able to deal with the changes experienced by the catering sector in recent years.
Would you add anything to the procedure for the management of a restaurant?