Different Restaurant Management Styles For Different Situations
While some restaurant management styles are at either extreme of Micromanagement of Laissez-Faire, most managers style of management fall somewhere in between. In fact, the most effective restaurant managers have the ability to adjust their style according to the situations that they come across in the day to day operation of the restaurant.
Whether your restaurant style is autocratic, permissive, or somewhere in between, being able to draw on different management styles is a skill that is invaluable. By using situational leadership you will be able to adjust your style according to the amount of control and leadership that is necessary to get the best results.
When you are in situations with employees that require a high need of support and a high need of guidance you may need to simply give orders for you subordinates to carry out. This may be the result of employees not having enough knowledge or experience about the job to participate, or it could be that time does not allow for other styles of management.
Participation leadership is useful when the need for support is high, but the need for guidance is low. This may be used when the task at hand is not overly difficult, but it is a job that no one enjoys doing. When you jump in to help get the job done you send a signal to your people that you understand and are willing to help them get through the difficulties.
When there is a low need of support and a high need of guidance you may find yourself having to teach your employees what is expected of them. In these situations your workers have bought into your ideas, but these just don’t know how to do what is required. You do not have to spend time trying to convince them; simply teach them what they need to know.
When there is a low need for guidance and a low need for support you will be able to delegate tasks to the appropriate people. There is no convincing or teaching that is required. Select who you want to be responsible for each task that needs done, and then hold them accountable for the results.
By adapting your restaurant management style to each unique situation you will be able to get the best results from your employees. By applying one style to every situation you run the risk of either alienating your workers, or losing control of your employees entirely. Learn to adjust, and you will be a more successful leader.
Jim Smoot has been involved in the food service industry for over 30 years. With over 20 years of management experience he knows what it takes to be successful in this business. Go to his site at A New Restaurant to learn how you can be a successful restaurant owner or manager.