Advice For A New Restaurant Manager

restaurant manager

Congratulations on your new job as a restaurant manager. I am sure you are very excited to start your new position. If you have transitioned from another position in the restaurant industry, I am sure you are excited to make many great changes to improve restaurant operations and fix many of the problems you have seen at other restaurants. You are probably eager to hit the ground running and start making an impact right away.

I know how you feel. I felt the same way when I got my first job as a restaurant manager. As someone who has managed several restaurants and worked with countless new managers, I have found it may benefit you to take a deep breath. I can relate to the desire to make an impact right away. However, it is important to remember that your new role is a marathon and not a sprint. It will be important to your long term success that you take a very measured approach to the next few weeks.

It is important to remember that most of the changes you will want to make can only be achieved with the support of your staff. When you first appear at the restaurant, you are an outsider. No matter how great your resume is or how good your intentions are, you must win over your staff before you can accomplish your goals. This will be more difficult if you walk in with the attitude that you are there to fix things that the staff may not be ready to acknowledge are broken.

I would recommend taking some time in the beginning to learn why things are done the way they are. Get to know your staff and fellow managers. Take notes on things you want to change, but give it a couple of weeks before trying to implement changes. Your first objective should be to gain the respect of you team members. You do this by showing that you are there to support them and work hard. This will get you much further than trying to fight them. In the words of John C. Maxwell, “People don’t care how much you know, until they know how much you care.”

Once you have gained the trust and respect of your staff, begin to prioritize the changes you would like to occur. Remember that Rome was not built in a day. Taking the time to get to know your staff will allow you to learn who the influencers are and which of them you can count on as advocates for the changes. Seek advice and input from these influencers. A few extra brains might improve upon the ideas you have. Work with your staff and they will be more likely to work with you.

It is also important to build a rapport with your fellow managers. Their willingness to support and enforce these policy changes will be vital as well. They might have also been around long enough to have seen the outcome of past attempts at making these changes. They can be very valuable soundboards for your ideas and may have ideas of their own to further these changes. Approaching them with your ideas will set a good precedent of cooperation instead of competition. If they have been around longer and are working on a promotion, it is vital that you show them you can be a team player. Failure to do so can lead to reluctance to provide you with the support your new policies need in your absence and sabotage their success.

A successful restaurant is much like a great sporting team.  As a manager, you are the new coach.  Before you decide to rewrite the playbook, you need to see the strengths and weaknesses of the players.  You need to understand the viewpoints of the other coaches.  Until you have done this, you will not be able to get the best results out of your team.  In the beginning it will be best to keep the new plays you have drawn up to yourself.  Doing so will allow you to utilize them when the time is right.  When you do so, the fans and front office will take notice.

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About David Hayden

David Hayden is a restaurant marketing and training consultant based in Kansas City, MO. He writes a series of 9 blogs collectively known as The Hospitality Formula Network and is the author of "Tips2: Tips For Improving Your Tips" and "Building Your Brand With Facebook"
  • Kam

    This is what I will remember from this article 1. Get staff support 2. Gain trust and respect 3. Build rapport with other managers 4. Know the strengths and weaknesses of your team. Great points, thanks David!

    Kam O.
    Atlanta Restaurant Point of Sales Rep.

  • Alicia Fergus

    Fully agree with Kam and I think I’m succeeding so far. Thanks for the tips!!!

  • Justin Hattenhauer

    Taking over a new restaurant myself, I was very relieved to see I’ve done most on this article already! I’m at a big disadvantage because I’ve never managed in a sit down restaurant, but I’ve made sure my team knows I’m willing to get in the trenches and learn what they do. Great article! Thank you :-)

    • Camille Smith

      I was just about to share this with you! You’ve done nothing but had our backs and for that we are grateful!

      • Justin Hattenhauer

        You are so awesome! I’m very thankful to have you! I know we have got each other’s backs!

  • Jose Morales

    Nice read!

  • Franky Chen

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  • Margaret Mitchel

    Thanks for sharing, I absolutely agree with every tip you gave! When in Rome… – that’s the rule for the first couple weeks. Besides, for any person employed in hospitality, soft skills are an absolute must, and it’s especially important for a new team member. That’s what I’ve learnt while getting a bachelor degree in hotel management ( and passing my first internship at a Fours Seasons hotel. Either you win over other employees with respect and hard work or you’d better pack.

  • krgreen

    I have just started managing a restaurant with employees that have been here for years and let me know it. I have now been here for 2 months, have elbow to elbow cleaning, cooking, assisting wait staff so they that they can see I am here to help. I love my new job but I have slackers that don’t want change and an owner who likes his staff. I am not a hard ass by any means but I have changed a few minor things without to much problem. Most here are good workers, then I have those who can be good workers, but only when I am here to babysit. Not real sure what to do, any suggestions? I have a cook who just cooks how ever they like no recipe so it’s not always the same, I have repeatedly asked them to write down recipes and follow them every time, but it’s still not happening. Garlic seems to go into everything. How do I get those to understand they are not cooking for themselves, but the public? Any suggestions?

  • New York Classifieds

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  • Master_Rabbit

    Here’s advice from a 10 year veteran. Try another profession.

    Unless you own it, don’t put your heart and soul into it. Wait tables, tend bar, maybe carry garbage for food scraps but don’t ever put on a name tag.

  • Shiya Soni

    One very important advice here would be to use a good tool for management. It is essential for a restaurant manager to be well-versed with technology. As someone who has had some experience in managing a deli, POS systems work the best when it comes to managing a food business. My recommendation for the same would be a POS like that is easy to use and is affordable as well.