8 Mistakes New Restaurant Managers Make + How to Avoid Them
It can be incredibly tough for new managers to find their footing while balancing a fresh set of demands and expectations and simultaneously leading a team — a team potentially comprised of former peers. The pressure can lead to uncharacteristic behaviors and rash decision-making, creating further difficulties in acclimating to the role.
Here are eight mistakes newbie restaurant managers often make and how to avoid them.
1. Going from 0 to 60 overnight.
Despite what are usually the best of intentions, a lot of new managers simply go in full-bore, trying to change too much too soon and breed discontent and resentment in their wake.
Avoid it: Write out the top three changes you would like to see implemented, but don't act on them right away. Gather input from your team about what is working well and what isn't working at all. Then, combine the two lists and prioritize the most crucial initiatives.
2. Seek to repeatedly prove themselves.
The pressure to prove yourself can be immense. Thankfully, that pressure is usually self-inflicted and can be dispensed with rather quickly once your expectations are dialed back in.
Avoid it: You did it! You've earned the position and have already proven yourself in that capacity. Now it's time to play the long game and figure out how to create opportunities that will empower each of your employees to best develop and maximize their skillsets. Your "proof" is in the success of your people.
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