How to Evaluate a Restaurant ManagerRestaurant managers who receive high marks on their performance appraisals have cohesive teams,seamless operations in the kitchen and food preparation areas, and new patrons who becomerepeat customers based on the service they receive, as well as the taste and quality of therestaurant’s dishes. Evaluating restaurant managers requires a look at the restaurant’s operations,its patrons’ dining experiences and job satisfaction among employees.1.Review state and local laws for food service businesses and compare them to the restaurant’srecords to ensure the manager is adhering to safety and health regulations. State and localgovernment entities oversee food and beverage outlets to ensure they meet regulations for thesafety and health of customers and employees. Restaurant managers must maintain a cleanand safe working environment and sustain consistently acceptable records concerning healthand sanitation.2.Check the training records for employees who are permitted to serve alcohol to ensureemployees have up-to-date certifications. Restaurants that serve alcoholic beverages often aresubject to jurisdictional rules that require their servers’ maintain certification for mitigatingthe establishment’s risk of liability for incidents related to inebriated patrons.3.Survey customers about the service and food quality; measure employee satisfaction relatedto their interactions with peers as well as supervisors. Restaurant managers provide servicelevel training to front-of-house waitstaff and back-of-house kitchen staff. Service-leveltraining teaches employees the restaurant’s expectations for customer service. A restaurantmanager’s success is partially judged by the quality of customer service provided by therestaurant’s waitstaff to external customers and back-of-house interaction with internalcustomers. Fewer complaints lodged against the restaurant from patrons and filed byemployees, probably reflects that the restaurant manager provides effective and adequatetraining and supervision.4.Measure restaurant traffic, the time it takes waitstaff to turn a table and the timing of foodpreparation. Observe indicators of a busy restaurant, such as a crowded parking lot or longwait time, signs of a popular eating place. These factors can be attributed to quality of foodand customer service. Maintaining a busy restaurant is a restaurant manager’s goal, becausethe more patrons in and out, the more money the business makes.5.Calculate the restaurant’s turnover. Turnover in the restaurant business can exceed 100percent for quick-service restaurants, but a good manager can reduce the restaurant’sturnover. Strengthening the employer-employee relationship is a primary responsibility formany restaurant managers. It includes giving employees the right tools to perform their jobduties or supporting employees’ goals to develop professionally through cross-training forother positions in the restaurant. Using turnover measurements to evaluate a restaurantmanager’s performance is a reasonable expectation.6.Reconcile budget figures. Successful restaurant managers are evaluated on their abilities tomanage their budgets through effective marketing campaigns that require minimal cashoutlay, control labor costs and reduce unnecessary and costly purchasing. They’re able tomaximize the restaurant revenue through a combination of generating repeat business,cultivating productive relationships with food vendors and suppliers, and adequate staffingand workforce planning to decrease the need for excessive overtime.
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