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How To Balance Work And Home With Out Sacrificing One For The Other
By Dave Ford

In the world of restaurant management you run into all types of people.  That is what happens when you open the doors to the public.  Some days are filled with ease and joy, but mostly the days are long and frustrating.  Your quality of life is completely dependent on the quality of your operations.  That in itself is sometimes an oxymoron.  The top quality A caliber employee doesn’t want to make minimum wage all their life.  Keeping them motivated and happy requires a time and energy commitment that at times takes away from your ability to run a quality operation.  Don’t allow your self to get side tracked.  Have a plan and work your plan.  A man once said to me “a goal with out a plan is just a wish”.  If your goal is to have a good quality life outside of work and you truly enjoy the restaurant business, then have a plan everyday and work the plan.

There are a number of ways to achieve your goal.

  1. Staff: Staffing will solve your employee wows.  Competition for hours and work will give you the ability to make the tough decisions that will eventually improve your operations and your quality of life.
  2. Communication:  This is a key component in any operation.  Ensuring all employees, partners, and management team members are aware of changes, substitutions, additions will make daily operations run itself.

  3. Consistency:  Each and every member of the management team has to handle situations in the same manner.  If it is disciplinary actions for tardiness, rudeness, poor work performance, what ever the situation, it has to be consistent across the board.

  4. Muddy list:  There can’t be any unclear expectations or messages.  If there is it will and uncertainty and chaos into the mix.  Thereby, causing your operations to suffer and so will your quality of life.

  5. Train, Train, Train:  All the knowledge and experience you have is you best weapon.  Don’t be afraid to share the wealth.  The better trained and the more knowledge your employees have the less dependent they become and wow your operation is on cruise control running itself.  You now can manage the business and help it grow.

David Ford is a successful restaurant operator with 15 years restaurant management experience.  He has run both low volume( less than $1 million) and high volume(more than $3 million) restaurants.

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