If you’ve had a particularly bad week at the restaurant, read the title of this blog post and decided to click, expecting miracles – think again.

There is no silver bullet to becoming a great restaurant manager. And you know why? Because it’s one of the hardest jobs on the planet.

It’s virtually impossible to describe why this is the case until you try it for yourself, but if you’ve either hit rock bottom or value the opportunities you’ll encounter if you invest in continual improvement, we’d like to help.

What follows is our favourite tips for becoming a better restaurant manager:

Work on your stamina

Join a gym, take regular walks or simply go for a half hour jog around the block every morning.

The fitter you are, the more capable you’ll be of dealing with the rigours of restaurant management. If you end each service at rock bottom, energy level-wise, you need to work on your stamina.

Get some air into those lungs and oxygen to the brain!


An upbeat attitude is key to becoming a restaurant manager who both loves their job and is respected by the entire team.

You may not always feel like smiling, but it’s amazing the affect it has on your mental state when you do. The more upbeat you are, the more infectious your mood will become for those around you.

Be consistent

Every service is different in the restaurant industry, but that doesn’t mean you can’t be consistent yourself.

Be consistent with your staff in the way you treat them and the way you communicate. Treat customers with the same respect each and every time.

The more consistent you are, the happier and more successful you’ll become.

Don’t run away from problems

Every problem can be solved. Don’t give up.

As a restaurant manager, you’ll need to get rather proficient at thinking on your feet and resolving highly-charged situations, be they in the kitchen or at table-side.

Be open to new ideas

You don’t know it all. None of us do.

But you do have a great team around you. Listen to them. What might sound like a pathetic gripe might be highlighting a positive change that can be made to the way the restaurant operates.

New ideas arrive every day and from the most unlikely of sources. Seek them out, embrace them and whenever you put something into practice that was another person’s brainwave, make a big deal about it.

Wrapping up

You’ll never perfect restaurant management, and even if you follow each of the tips above to the letter, you’ll probably still have days when you question why you got out of bed.

It’s the great days that matter, though, and you’re more than capable of producing them on a consistent basis.

What have we missed? Tell us in the comments section!

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