Introduction – Five Tips on How to Be the Best Boss
Every boss struggles with striking that perfect balance between being a boss and being a friend to their employees. Where do you draw the line? Some bosses manage to pull it off. Your restaurant will run better when you have happy employees who believe in you and know you have their backs. Here are a few pointers on how to gain the trust and respect of your staff.
Tip #1: Positive Attitude
Try to manage using a carrot, not a stick, whenever possible. Give your employees positive feedback and encouragement instead of only communicating with them when they screw up. Employees, especially younger ones, like to know where they stand with their job need that positive energy to encourage them that your restaurant is an awesome place to work and invest themselves in.
Tip #2: Transparency
Transparency is key to gaining your employees’ trust and making sure they feel taken care of. If your employees feel you are being dishonest with them, they will start looking for another place to spend their time and talents. This can include openness about anything from ethical food sourcing to how the business is doing. Weekly staff meetings with positive encouragement and a look at the week’s schedule can work wonders.
Tip #3: Consistency
One of the most frustrating things about working in a restaurant can sometimes be the lack of consistency. Consistency in scheduling, updates you give your staff, and following health code polices can help your ship run smoothly and prevent staffers from making embarrassing mistakes you then have to correct. New staffers will also pick up the routine more quickly and be more sure of their responsibilities when they are exposed to a consistent environment.
Tip #4: Invest in Your Staff
Take an interest in the individual members of your staff. Learn their names and let each person know that you see them. Make their particular talents and goals, and perhaps even their desire to advance their career, important to you. If someone is manager material, pick that person out of the herd and let them manage. If a particular employee is good at a specific task, let them work where they contribute the most to the team.
Tip #5: Hands Off
Once your staffers know how to do their jobs, let them do it. Trust them. A micromanaging boss does helps neither morale or efficiency. Let them innovate as long as they display talent in that area. If a dress code is unnecessary, don’t enforce one. Employees who are allowed to be themselves are happier on the whole, and that is good for business as well as for them!
Conclusion: Being a boss is tough, but these tips can help you make your employees want to stick around and maximize their talents to bring business into your restaurant.
Challenge: Ask your employees this week if they could use more consistent updates on the daily operations of your restaurant. Schedule consistent briefings to keep everyone up to date.
Contact Best Metropolitan Towel & Linen today for assistance with sourcing all your restaurant linen needs.