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    Floor Manager
    Floor Manager
    Floor Manager
    Ebook189 pages1 hour

    Floor Manager

    By Harrison Barr

    ()

    Read preview

    About this ebook

    The Definitive Floor Manager Training Manual - Gives New Hires A Head Start Before They Begin.
    - A MUST for Every Restaurant Manager ( Give to New Employees )
    - A MUST for Anyone Wanting to Excel in Any Restaurant or Bar! 

    - This eBook Prepares You to Succeed On Your Very 1st Shift.  


    Practical Training Guide For Anyone Managing A Restaurant, Pub, Bars, Nightclubs etc.
    Packed With Insider Knowledge & Tips. 

     

    This Book Covers Everything You Need To Know, But We're Afraid To Ask.

     

    Learn How To Be Totally Prepared for your first management shift.

     

    Successful floor managers help run Successful businesses.
    It's a big resposibility and they have to "Own It" and really know how the entire operation works together.


    Good staff members aren't born;
    they are developed!
    The floor manager helps get them there.


    The floor manager needs to ensure that their staff members,
    - Are pointed in the right direction
    - Know the routine and the targets
    - And are corrected or coached at the right time to foster improvement.


    The floor manager provides direction and encouragement to all staff because
    they are the ones circulating around the establishment,
    observing the kitchen and the floor operations,
    and ensuring that all is well.
     

    When all is well then sales can be maximized and the general staff
    and customer experience is a good one.

     

    About The Author:

    Harrison Barr - 30 Year Restaurant & Bar Industry Pro

    Harrison started in the Service Industry as a busboy at the age of 15.
    He spent the next 30 years in refining his craft in a variety of customer service roles.
    - Bar Porter/Bar Back 
    - Bartender
    - Server

    - Bar Manager
    - Promotions Manager
    - Operations Manager
    - Staff Development Manager

    Always seeking to learn and improve, he's a strong believer in gaining knowledge through experience.

    He wants people of all types to develop to their full potential.

     

    For this reason, he wrote this book with Scott Young…
    Because you have to start somewhere on your way to greatness.

    This is to help you have that starting point.

    Good luck to you! 
    Harrison Barr

    LanguageEnglish
    PublisherDigital.NBRTraining.Com
    Release dateJun 22, 2022
    ISBN9798201286309
    Floor Manager
    Author

    Harrison Barr

    Harrison started in the Service Industry as a busboy at the age of 15. He spent the next 30 years in refining his craft in a variety of customer service roles. - Bar Porter/Bar Back  - Bartender - Server - Bar Manager - Promotions Manager - Operations Manager - Staff Development Manager Always seeking to learn and improve, he’s a strong believer in gaining knowledge through experience. He wants people of all types to develop to their full potential. For this reason, he wrote this book with Scott… Because you have to start somewhere on your way to greatness. This is to help you have that starting point. Good luck to you!  Harrison Barr

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      Book preview

      Floor Manager - Harrison Barr

      Deconstructing the Floor Manager Position

      How does your job break down?

      Let’s talk about roles, the day floor manager and the night floor manager.

      A day shift:

      May be more weighted on office admin tasks than involvement in floor operations.

      -  You may be reviewing the previous night’s sales,

      planning promotions for the week

      -  Scrutinizing the daily log book to document gains and losses in profit and performance

      -  following up on incidents and shortages,

      -  and doing bank deposits while managing the traditional business requirements of restaurant operations.

      Remember, you’re opening things up.

      You know that you’ll have a 2 to 3 hour lunch period and then you’ll have to cut staff and assess the afternoon.

      Opening a restaurant for a new day sounds easy, right?

      Just unlock the doors and go.

      No, before you unlock those doors for business your head chef has been there hours before you arrive and may likely make a point of mentioning that now and again.

      However, depending on your job requirements you might be the person right alongside that chef as you brew the morning coffee.

      Opening for the day and opening for business are two separate things.

      Responsibilities will vary.

      Like if you’re on the night shift.

      It can be the difference...well, between night and day.

      Day Service is particularized by fast table turn-over.

      People are on lunch; they get in and they get out.

      If you’re in a downtown core or out on the main road into the city you are getting hit from morning to midafternoon.

      All lunch places will have some kind of lunch volume.

      For many the day’s sales are all about maximizing a two hour period.

      That is your window of opportunity.

      Night shift:

      Has a different feel. Depending on the restaurant concept that you’re dealing with it could be a family night business, a fine dining, or casual dinner service.

      People are different when the sun goes down.

      They dress up. They get giddy. You know how it is.

      You will also have noticed dinner prices are more expensive.

      That’s just the way it is.

      Dinner service in a good restaurant isn’t just about the food.

      People pay for a good or great experience.

      In many cases they won’t hesitate to drop the value of a car payment on the dinner bill. People love to have a good time and they will pay for it handsomely.

      Night time is time to celebrate occasions.

      Sure, day shift will have their retirement lunches, staff lunches and birthdays.

      But when it comes to celebration and the desire to have a good time the king shift is dinner. That is where the big restaurant money is made.

      Regardless of whether you work in a restaurant, pub or bar the differences between day shift and night shift are always there.

      There will always be a different dynamic.

      The hospitality industry in its finest moments is a dynamic industry.

      To succeed

      you need to stay on top of your game

      and that takes preparation.

      The Roman philosopher Seneca said,

      "Luck is what happens

      when preparation

      meets

      opportunity."

      Think about that.

      With proper preparation you will be ready for any opportunity and luck arises.

      What you do before the doors open for business is your preparation.

      In opening for business and embracing a successful day you need to be prepared.

      Higher Level Ideas - The Do-It-Now Attitude

      Some jobs are so in the moment that every decision must be made now.

      Nothing says now like working a busy shift in a restaurant.

      Issues can arise without warning within seconds that have to be resolved within minutes.

      Decisions have to be made.

      Your need to stay calm; getting things done in the now is essential.

      You have to keep moving forward and come out on top by the end of your shift; keeping in mind that public perception is strong and a restaurant will live and die on its daily performance.

      Performance is the key.

      You must meet the needs of staff, customers, and the company.

      Nothing will kill your performance like procrastination.

      In fact, there is no room for procrastination in hospitality operations. Procrastination will spoil food; keep a line-up waiting; or even get you fired.

      So,

      how do you handle it?

      Adopt the

      Do it Now Attitude.

      The Do It Now Attitude is set within a positive mental attitude and is based on trusting that little inner voice.

      When you get that little voice in your head that says,

      Remember that? You should do it now.

      That means you should do it now. Sounds simple, right?

      Well, the reality for many people is they ignore that voice.

      Excuses arise:

      you have better stuff to do right now;

      you can put that off until later.

      You know the routine. Later comes, you forget.

      You’re then driving home after your shift and the thing that you should have done five hours ago pops back into your head!

      You now feel embarrassed, regretful, annoyed, and you are either calling work to correct what you didn’t do or you’re turning around and heading back to correct it yourself.

      Hopefully you can. Hopefully it’s not too late.

      It’s an inconvenience created by you and there is no one to blame because there was a point in your day when you remembered it.

      Let’s be practical.

      Obviously there are something’s you will encounter in a floor manager’s shift that can be left for later.

      You will need to prioritize these things based on your assessment of them. However, the true ability to assess them comes from experience.

      Some people rely on their memory to do this throughout a shift.

      If you believe your short term memory is good enough then go for it.

      Test out your theory.

      Experience will be proof enough as to whether your theory is working.

      But realize this, when one of your servers is frustrated with you because they have a customer waiting for a bill and you have still to promo/void an item, and they told you about it half an hour ago, then your memory didn’t stand up to the task.

      It’s not something to get down on yourself for.

      The manager’s role is one that will have constant distraction.

      Think about it.

      You manage a large, busy restaurant.

      It has 10 servers, 4 hostess, a busboy, two bartenders, and a full kitchen staff.

      Each of those floor staff will be attending to dozens of guests each with individual requests.

      The odds are that you will need to be everywhere.

      You will need to make yourself available.

      Within a few minutes you could have a several requests to do something to make someone else’s night flow better.

      Are you going to remember it all?

      What about the seemingly little things that may affect the big things?

      - You’re almost out of toilet paper.

      (You must ensure to have more for tomorrows shift!)

      -  There is a spot light out in the dining room.

      (It’s affecting the ambiance of two tables.)

      -  The neon sign for the restaurant out front has part of it that’s not working.

      This must be addressed with all managers, confirm costs, and get it fixed because having a half-lit sign tells people, I don’t care about my business,.

      What about all those things?

      Are you going to remember them too?

      Or will you drive into the parking lot the next day and notice that sign outside and kick yourself for not remembering it?

      It is recommended keeping a little notepad tucked in a pocket with a pen.

      Here is something to write on.

      Write it down.

      Remember to do it.

      Do it now.

      And get it done.

      This is, by far, the easiest and most reliable way. Take note.

      Beyond that, you should strive to eliminate procrastination.

      Adopt a do-it-now attitude and learn to prioritize.

      Preparation

      If you’re going to have a Do It Now Attitude, then that goes hand in hand with being

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