TOP Restaurant Manager Success tips | Restaurant Manager Training

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00:00 - INTRO
01:35- 01:50 - MANAGE COST
01:51- 03:12 YOU MUST KNOW YOUR NUMBERS
03:13 - 04:23 ABILITY IN DEVELOPING PEOPLE
04:24 - INVOLVE IN THE GUEST EXPERIENCE

How to be a good restaurant manager? Here are 3 Restaurant Manager Secrets to SUCCESS that will make you an effective and good manager.

Today, we are answering a question from Maria Rose, a Restaurant Manager from Nashville, Tennessee. She would like to know the top tips on being a successful restaurant manager.

First of all, Maria Rose, kudos to you for being in a role of leadership in the restaurant industry. You are the glue and responsible for the health of the organization. It’s a huge burden and responsibility. You are VITAL to make sure the restaurant is profitable, and our staff GETS PAID!

So now, let’s talk about three aspects of the restaurant that you must OBSESS over... think about, wrestle with, and ponder on to be a successful Restaurant Manager.

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[rammykordi]

I was just promoted to the head server position. I must say I just found your YouTube channel and I am obsessed with your content. Thank you for offering your perspective and guidance to aid in those looking to grow in their role.

[tariwariblessing]

Thank you so much... especially the third tip was one of my weakness

[AminaJagunmolu]

You've been of great impact to my quest for real time knowledge on restaurant management. Very easy to relate to. Thank you!

[theexpeditor]

Excellent video madam. I watch all your videos and I must say that you are excellent at what you do. Bless

[heathert]

Question! I was promoted right before Covid started which means my training was when we were shut down for curbside only. I always loved the restaurant industry and when I first started managing I fell in love with it. I had such a passion for it, and wanted thestore to succeed more than anything. I was a bug part of setting up curbside systems that some of the other stores used some as well. I created and put a good bit of systems in place that weren’t there when it comes to the hiring, training processes. But from then until now a lot has happened and not in a good way and I am way past burnt out. We do have new regional hiring up management that I feel could be beneficial in my growth process as a restaurant manager, but I can’t seem to get past what all happened, let it go and be able to put my heart back into it again. Especially when I still see some things happening. Any tips on what to do with that think I can get the passion back here?

[shafkathussain]

Saying and doing are two different things, I mean when we set the standard of recipes of restaurant products and analysis the cost for the sales revenues but what the restaurant manager do he forget the leadership skills and focus on how he make the money for yourself, he control the cost but for what, he gives less topping of recipes to the customer and control the cost to make money for ourselves, indeed he fuck the sales and received the customer dissatisfaction, The owner the the restaurant beleive he is a good manager for controlling the cost