What makes a great restaurant manager to you?
I have been managing a large corporate Italian Restaurant (not Olive Garden), upscale-casual dining with a great craft bar, for about 2 years now.
I just transferred locations a couple months ago and am slowly gaining the trust of both my BOH and FOH employees. Servant leadership has always been my method of winning the trust and allegiance of my employees, but I’d like to hear from the other side.
What makes a great manager to you? What traits, what actions, which qualities do your most memorable/favorite managers have that have made them influential/reliable for you? Trying to be introspective and come up with solutions to a bad BOH vs. FOH work culture I have found myself in. My last location, both departments were mostly very cohesive and understanding of each-others plights. Any feedback/opinions are appreciated!! And godspeed- Mother’s Day Weekend is upon us!