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Managing a restaurant can be the best job in the world if you’re passionate about the industry. However, it’s not all glitz and glamour, and it can be as demanding as it is rewarding.

So you think you want to be a restaurant manager? Let’s look at some of the hard realities of running a restaurant.

1. You’ll Spend a Lot of Time Hiring Staff

In the restaurant business, turnover rates can be as high as 70%. That means you’ll be spending a lot of time posting job ads, interviewing, and hiring.

This kind of work is unavoidable to an extent since young people tend to view restaurant work as temporary. Still, there are things you can do to reduce turnover.

Focus on making your staff feel valued and respected. Get to know them on an individual level, listen to their complaints and struggles, and help solve their problems.

2. Smart Managers Use Smart Software

It’s easy to rely on spreadsheets and paper when it comes to inventory and scheduling. After all, if it ain’t broke, don’t fix it, right?

Actually, though, tech can make things a whole lot easier here. For example, inventory management software makes it possible to automate much of your inventory.

For example, you can arrange for numbers to be automatically subtracted when orders are places, and set automatic reordering for when stock levels dip.

Scheduling software can also be a big help when managing shifts and time off and can be used to send employees their shift times via email or text.

3. You Need to Have Your Hands in Everything

A good restaurant manager should be on top of everything, throughout the restaurant. That includes recipe costing, employee training, negotiating with suppliers, and much more.

You should be aware of and up-to-date with everything that goes on. That doesn’t mean you need to micromanage your staff, but do strive to understand everyone’s role. That way, it’s much easier when you need to replace staff or deal with shortages.

4. You’re Tasked with Growing the Restaurant

It’s easy to get bogged down in the many details of day-to-day restaurant life, but it’s important to look beyond that at the bigger picture. Think about how you can grow profits, deliver a better service, and improve your business.

This demands strategic thinking, which may be new and challenging. Stay up-to-date with industry news, network with other managers, and maybe find a mentor or take extra education.

Don’t expect this job to be a breeze; it’s tough and tiring. But if the restaurant industry is something you care about, and especially if you have experience working in the trenches, managing a restaurant could be the best career move you ever make.

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