Ways to Effectively Manage Time in a Busy Restaurant
Running a busy restaurant can be very hectic at times. For the wheels to continually run smoothly, an establishment relies heavily on the effective management of time. Restaurant managers have many responsibilities that include looking after the needs of both customers and staff. They check inventories, ensure that service and food quality is up to standard and carry out front of house and back of house duties. The list of tasks is endless and overwhelming. The reputation of the restaurant could be at stake as the pressures and extreme fatigue could take their toll and negatively impact productivity and customer service.
Time management is an essential tool in ensuring that the stress level of a restaurant manager is at a minimum. This is done through the following strategies.
Establish what the priorities are for a specific workday.
Of course, circumstances in the everyday running of a restaurant are never static and can change in a second. However, if restaurant managers have a master plan or checklist in place at the start of their working day, highlighting the most important activities that require their attention, they will have something to refer back to, keeping the business running smoothing.
Keep meetings to a minimum.
Yes, some meetings are important when it comes to keeping staff informed and the lines of communication open with regard to the smooth running of the restaurant. But, too many meetings are time-consuming and time is something a busy manager does not have too much of. Only call a meeting when absolutely necessary and keep them to a minimum.
Without delay, attend to employees who are not pulling their weight.
Employees not performing well in their jobs, need to be dealt with as quickly as possible. They can absorb a great deal of a restaurant manager’s time and also have a detrimental effect on the restaurant business as a whole. It is important to have strict employee-performance procedures in place to manage these issues and to always be consistent.
Restaurant managers are often guilty of overloading themselves with tasks and responsibilities that are more than they can cope with. By delegating, staff members have the opportunity of showing how they can take over certain responsibilities that are impacting on the key duties of the manager. The restaurant manager needs to trust and have confidence in the team, knowing they can always be relied upon when needed.
Keep unexpected sales calls to a minimum.
Sales calls from suppliers and vendors can also waste valuable time. Although selecting and assessing specific suppliers is an important factor when running a restaurant, it is sometimes better to refuse calls that are unexpected or arrange a time to call back when convenient. A staff member can also be assigned to field calls and identify those which would be relevant.
Allow for some breathing space.
In a busy restaurant, it can be difficult finding the time to take a break. Fitting in some time away from the restaurant helps to recharge your batteries and make you feel more productive.
Learn from your mistakes.
If particular methodologies are not working or yielding the desired results for your business, stop repeating them. Learn from them and then make some changes.