Motivating servers is a tricky business. Without question servers crave autonomy and tend to resist being told what to do. At the same time, managers in general are given very little guidance on what is perhaps the most important part of their jobs. Two similar restaurants in the same company with the same menu and with the same amount of sales can produce radically different results. The difference generally boils down to leadership.
Restaurants go to tremendous lengths to train managers on how to control costs, increase profits, and manage the balance sheets. Very little time is spent on developing skills for leading a staff. Recruiters look for management skills, but seldom can assess accurately the leadership traits that are effective in a restaurant. To make matters worse, a manager starting out with the best attitude can lose it after months of the daily rigors of the job wearing them down. To prevent this it is vital to keep a continuous focus on training for leadership and monitoring the methods a manager is using.
Read the full post at The Manager’s Office