Don't ask someone to do something you wouldn't do yourself, and do some of those things regularly. Earn the respect of your crew and enforce rules consistently. Don't try to be buddy-buddy with your crew.
The Restaurant Boss As a Sous Chef, the best advice I got as BOH was to know my job with the P&L. Of course high standards with the prep/line recipes is important, but don’t forget how much our influence of a P&L is.
Completion is the biggest piece of advice I've gotten so far. Seems so obvious but following through with a task is the most important thing in a manager position.
Best advice is training training and training. Restaurant owners feel training is a waste of time. All chains have abandoned training and let learn as you go. Proper training with proper follow up will dictate whether your restaurant will make it. I see so many staff making things up as they go. When I speak to restaurant managers I ask them for their op manual and we take a page and watch if it is being done , most all times not.
as a new kitchen supervisor and soon to be manager after my test tomorrow, this video gives me confidence that I'm doing it right! I'm already doing your 3 tips but I could get better. It's still my first week supervising all 16 year olds cooking/prepping/closing. It's easy to be their friend but that's not what I'm there for
Laid off two weeks ago from my old cook position. Looked to move my career forward instead of a lateral move. Realized a lot of the skills I learned matched management. Worked my ass off the last two weeks, brushed up my resume, updated my certs, and hoped for the best. Was feeling discouraged after a lot of passes, interviews, and applying a lot. But the greatest tip a chef gave me was the idea of momentum. I kept going. And today, I finally got a call back! One of my top choices, a GM at one of my favorite QSRs as a child. I can't wait to start. Love the channel, helps build the momentum!
This is AWESOME and congratulations on your hard work and persistence!!! If you need additional restaurant management training, check out my Restaurant Manager Certification course: therestaurantboss.com/programs/rmc
I'm finally being recognized for my leadership abilities. Got offered a supervisor position. Very nervous and excited. Don't want to misguide employees.
I'm starting a new position as cook I'm a hospital I'm excited nd nervous at the same time I don't want to make any mistakes I'm thankful for videos like this it helps alot
I'm the best in my field, 35 solid years of being number one, in the marble and stone industry and then Mama called and I dropped everything to come and help her in her restaurant. I'm not use to being number 2 , let alone number 19. So I watched many videos and found yours very compelling, direct , correct and easy to understand. I now use them as my summary for meetings i have with managers. I don't even think, i write it all down, jump into the abyss ( the meeting) and i know I will have a soft landing ( cheers and applause) Thank you for your content
That's so awesome Anthony! I'm glad to hear that all of our content has been helping. Have you checked out Ryan's Membership? It sounds like a perfect next step for you: www.therestaurantboss.com/membership - Dawn, Team TRB
Everything you said was spot on. I sometimes feel like this industry lacks people that are both smart and care enough like you and I do. I am just starting my job as a kitchen manager and it is tough to get people to care enough because of the nature of this job. But you're right, I am never mean. My first boss had the highest standards possible, but he was a prick which is why I left him. My second boss was much better and taught me the ropes. He respected me as a person with low experience but the willingness to learn. Now I am moving up in this industry hopefully my current job will work out. But if not I will be done with the culinary business.
Hello, I got let go from my job couple of weeks ago and I will start my first time as assistant restaurant manager. Being 56 now it's a big thing for me and your videos have helped me a lot and given me confidence. I do have mostly supervisor and manager experience but first in a running restaurant. Thank you,
Hey Ryan. How's everything..?? Good Topic to have today. And just to add up., to your video that the points you discussed can be supportive and encouraging to all the sections in a Restaurant business to be 100% in guest expectations.
Thank you for all the great tips!! I’ve been a working in the service industry for over 13 years and I’ve always refused to be a manager, I had various opportunities but always refused them. Until the pandemic came everything I had studied and practiced was worthless, I was a Bartender mainly but I also served for a little. I couldn’t do what I’m so passionate about and my craft became almost nonexistent for a little. It’s was then when I decided to take the first offer to manage if I got it, and I did. I’ve just started watching your videos and I love all the knowledge you share. They are really helpful. Thank you so much!!
Congratulations on taking that leap! You might consider taking my Restaurant Manager Certification course. It's cheap and would be so helpful for you! therestaurantboss.com/programs/restaurant-manager-certification/
Good luck Jesus! Ryan has a ton of content here dedicated to managers. There's also the Restaurant Manager Certification course as well. www.therestaurantboss.com/programs/restaurant-manager-certification. Check in with us in a few weeks and let us know how it went. -Dawn, Team TRB
I’m 24 years old. I have my worries about telling certain people what to do. Your video has given me a sort of confidence. I’m currently in the process to become a general manager of a restaurant and I have my on the job preview coming this week. Thank you. Wish me luck!
I've managed a few places, my first time as a KM i was 19. I was always told I'm natural at leadership and feel i performed/performing well but still beat myself over small mistakes I've made. This video confirmed that i really was already engraved with alot of this
Hey new kitchen manager here been in the business for 27 years but never been a leader this place I’ll be at I was suprised they were willing to teach me to be there leader but also nervous at the same time so I came online in hopes of finding support so thank u
Congratulations Clarissa! This channel will be a huge help for you (we have an entire playlist for restaurant managers here: ruclips.net/video/kjV1lXWh9Jc/видео.html&pp=gAQBiAQB) If you haven't signed up to our newsletter list yet, be sure to do that. Tons of great free resources inside our toolkit: www.therestaurantboss.com/toolkit - Dawn, Team TRB
We do our best to edit everything, but sometimes things do slip through the cracks. If you find a "typoe" please feel free to send it our way and we will get it corrected.
I am a head chef at a company with brand new owners who have never worked in the restaurant industry before. I’m struggling just to get people to understand the concept of controlling their stations. Also struggling with what to say/do when I give instruction and I get pushback.
I'm about to manage a kitchen at a remote hockey summer camp in canada. 12 cooks under me and 350 kids to feed 3 times a day plus snacks and fresh baked goods. I have been a km at a biker bar once in BC. I'm honestly a lil nervous lol even though I'll have help and guidance I just hope they like me.
Wow! That's going to be quite an adventure. Kids are tough critics. You're going to crush this. Check back in and let us know how it's going!! -Dawn, Team TRB
Hi Restaurant boss, Just started a great opportunity to run and manage a takeaway. I've recently been watching your videos and today I watched some again to refresh my mind. I'm going to try your advice about managing the systems I create and not the people🎉 I did want to ask if there is anywhere you have examples of core systems(like hygiene and cooking). I have made systems already but I wasn't as specific as I should be and wanted to see what a propper made system should look like. I would also like to know how you handle repeat offenders in your work place. Most people want to and will learn but I have encountered one that has become a rotten apple and bad example. I have given verbal warnings and written warnings(that's how it's normally done here in South Africa) to emphasize the point that we should work towards improving the takeaway but it does not seem to phase them. I am also not just handing out warnings at a rapid rate as I understand mistakes can be made. I hope you could respond to me when you are available to. Thank you
Thank you, Hina! An ice cream parlour should be set up very similar to a restaurant. Matter of fact, one of my current clients owns an ice cream parlour in New Jersey. If you have a specific question, I can try to answer that, but in general it shouldn't be any different.
I really appreciate these videos I am working hard to earn a leadership role and I wanted to understand how the best way to lead was as I am new to what things do you look for when choosing someone to step in to a lead role thanks have a fantastic day
In my experience management always wants to cut costs at the inconvenience of its workers, while pushing higher standards with unrealistic timeframes. These types of managers are the kind that install all of the types of drains you advertised and then wonder why you spent an hour out of your shift dealing with flooding due to overflows that are the result of poor plumbing. What makes a good manager is understanding the business, and you don't get that from a formal education.
I love your videos. I always learn something of value. This one inpaticular really put things in perspective for me. Thanks so much Ryan for making these videos. They are very helpful and understandable . I always go to your channel for every restaurant question I have first . I feel confident that your information and teachings that you give FREELY prove to work and your just amazing!! And I'm grateful for all your dedication and hard/love work that you have put into all of these videos. How do you balance or finds the time for all you do? And run restaurants? Your a very smart man Ryan ! THANK YOU!
Thank you for a really helpful video . Just started new head chef role , trying to master getting organised I.e prep list . If you have any tips that would be great 👍. Thank you
So i have just gotten thrown into a KM position after being the FOH manager, i need advice on understanding product ordering, Pars etc. Im lost. Can you help
Really helpful. I was just promoted to FOH manager after serving as a server for the first year we've been open. What is the one piece of advice you can give me about organizing and tightening up side work. Really struggled in this area the first year, myself included.
My new kitchen manager just sent me home for a week giving no reason? Two people have walked out than my hours were cut? I have found a new job but my gosh I can't take the 0 communication.
I am kitchen manager at a small diner. I am having issue with my cooks doing things their own way, they have been trained, I've made up daily folders for each cook with our recipes and procedures, yet they still continue. I am a female manager and my cooks are all men, and i'm getting so frustrated. I have physically shown them the proper way numerous times. what do I do we live in a small town and finding cooks is not easy. They are good cooks I just need to know how to get them to listen to me and respect me.
Are they signing off on a training page that you have shown them, signature, done it with them, signature, they do it for you signature. What my 5 step training video. therestaurantboss.com/5-step-restaurant-employee-training-model/
Hello, how you doing! Thank u for the info.🌺 Am from KSA and i got a job offer to manage the family section of the up coming restaurant in our city, its a five star restaurant and i think it requires a specific kind on how to run things. I so hope that u can give me advices i don’t want to be nervous and confused.”( Thank you.🌺
Hi Nal! For the most part, a 5-star restaurant should be run like any other. However, you are correct in that there are subtle differences. Do you have a specific question? It's hard to do multi-strategy answers on Facebook. If you'd like to schedule a call, please go to therestaurantboss.com/hire-me and grab a One Thing call.
What was the best piece of advice given to you as a new kitchen manager or new restaurant supervisor?
Don't ask someone to do something you wouldn't do yourself, and do some of those things regularly. Earn the respect of your crew and enforce rules consistently. Don't try to be buddy-buddy with your crew.
The Restaurant Boss As a Sous Chef, the best advice I got as BOH was to know my job with the P&L. Of course high standards with the prep/line recipes is important, but don’t forget how much our influence of a P&L is.
Completion is the biggest piece of advice I've gotten so far. Seems so obvious but following through with a task is the most important thing in a manager position.
Best advice is training training and training. Restaurant owners feel training is a waste of time. All chains have abandoned training and let learn as you go. Proper training with proper follow up will dictate whether your restaurant will make it. I see so many staff making things up as they go. When I speak to restaurant managers I ask them for their op manual and we take a page and watch if it is being done , most all times not.
Hi Boss
Very good video.
What do you think about Eat our for Help out?
Thanks
as a new kitchen supervisor and soon to be manager after my test tomorrow, this video gives me confidence that I'm doing it right! I'm already doing your 3 tips but I could get better. It's still my first week supervising all 16 year olds cooking/prepping/closing. It's easy to be their friend but that's not what I'm there for
Laid off two weeks ago from my old cook position. Looked to move my career forward instead of a lateral move. Realized a lot of the skills I learned matched management. Worked my ass off the last two weeks, brushed up my resume, updated my certs, and hoped for the best. Was feeling discouraged after a lot of passes, interviews, and applying a lot. But the greatest tip a chef gave me was the idea of momentum. I kept going. And today, I finally got a call back! One of my top choices, a GM at one of my favorite QSRs as a child. I can't wait to start. Love the channel, helps build the momentum!
This is AWESOME and congratulations on your hard work and persistence!!! If you need additional restaurant management training, check out my Restaurant Manager Certification course: therestaurantboss.com/programs/rmc
I would love to see more videos about problematic employees,the best way to handle it.
Thanks.
Thanks a great idea, Carlos! I have added it to my to-do list.
@@Therestaurantboss
yes need this
What your saying is exactly how I lead, sometimes co - managers are too laid back and causes major issues.
I'm finally being recognized for my leadership abilities. Got offered a supervisor position. Very nervous and excited. Don't want to misguide employees.
Congratulations! You might benefit from taking my Restaurant Manger Certification course. Check it out: www.therestaurantboss.com/programs/rmc
Me too man it feels great I'm one month in and they already see what I have to offer
I'm starting a new position as cook I'm a hospital I'm excited nd nervous at the same time I don't want to make any mistakes I'm thankful for videos like this it helps alot
Im going to start a new role in my life as head chef and this channel is helping me a lot thank you so much for your advices.
Best of luck!
It’s a lot of work when your servers are bad news
how’s that been i’m actually in position to run the kitchen n i’m nervous
I'm the best in my field, 35 solid years of being number one, in the marble and stone industry and then Mama called and I dropped everything to come and help her in her restaurant. I'm not use to being number 2 , let alone number 19. So I watched many videos and found yours very compelling, direct , correct and easy to understand. I now use them as my summary for meetings i have with managers. I don't even think, i write it all down, jump into the abyss ( the meeting) and i know I will have a soft landing ( cheers and applause) Thank you for your content
That's so awesome Anthony! I'm glad to hear that all of our content has been helping. Have you checked out Ryan's Membership? It sounds like a perfect next step for you: www.therestaurantboss.com/membership
- Dawn, Team TRB
Everything you said was spot on. I sometimes feel like this industry lacks people that are both smart and care enough like you and I do. I am just starting my job as a kitchen manager and it is tough to get people to care enough because of the nature of this job. But you're right, I am never mean. My first boss had the highest standards possible, but he was a prick which is why I left him. My second boss was much better and taught me the ropes. He respected me as a person with low experience but the willingness to learn. Now I am moving up in this industry hopefully my current job will work out. But if not I will be done with the culinary business.
Bad managers can absolutely ruin good people. Good luck!
-Dawn, Team TRB
Awesome advice thank you I'm on the verge of becoming a kitchen manager.
Glad it was helpful! Good luck in your new job!
Thanks for your input, I appreciate the knowledge and I will definitely put these concepts to good use.
Glad it was helpful!
- Dawn, Team TRB
Hello, I got let go from my job couple of weeks ago and I will start my first time as assistant restaurant manager. Being 56 now it's a big thing for me and your videos have helped me a lot and given me confidence. I do have mostly supervisor and manager experience but first in a running restaurant. Thank you,
I need to work my face off to make notes, and ofcourse being organize. Thank you very much Ryan!
Organization is key!
Dude, you are a rock star ⭐️
Hey Ryan. How's everything..??
Good Topic to have today. And just to add up., to your video that the points you discussed can be supportive and encouraging to all the sections in a Restaurant business to be 100% in guest expectations.
Yes!!! I strive for 120% in guest expectations...that's exceeding expectations and what they ultimately want.
It’s just what I need right now. The advice is a relief for me.
So glad it's helpful.
Thank you for all the great tips!!
I’ve been a working in the service industry for over 13 years and I’ve always refused to be a manager, I had various opportunities but always refused them. Until the pandemic came everything I had studied and practiced was worthless, I was a Bartender mainly but I also served for a little. I couldn’t do what I’m so passionate about and my craft became almost nonexistent for a little. It’s was then when I decided to take the first offer to manage if I got it, and I did. I’ve just started watching your videos and I love all the knowledge you share. They are really helpful. Thank you so much!!
Congratulations on taking that leap! You might consider taking my Restaurant Manager Certification course. It's cheap and would be so helpful for you! therestaurantboss.com/programs/restaurant-manager-certification/
Thank you for advice I'm starting next week kitchen chef
Good luck Jesus! Ryan has a ton of content here dedicated to managers. There's also the Restaurant Manager Certification course as well. www.therestaurantboss.com/programs/restaurant-manager-certification. Check in with us in a few weeks and let us know how it went. -Dawn, Team TRB
I’m 24 years old. I have my worries about telling certain people what to do. Your video has given me a sort of confidence. I’m currently in the process to become a general manager of a restaurant and I have my on the job preview coming this week. Thank you. Wish me luck!
Yet Another great video Ryan! You are a great teacher and Guardian Drain Lock is Happy to have your Endorsement! Keep up the great work!
Thanks for partnering with us. We truly meant what we said - this is one product we can get behind!
Very informative. You clarified everything that I think. 💪🏿💪🏿💯
Glad it was helpful!
-Dawn, Team TRB
I've managed a few places, my first time as a KM i was 19. I was always told I'm natural at leadership and feel i performed/performing well but still beat myself over small mistakes I've made. This video confirmed that i really was already engraved with alot of this
Hey new kitchen manager here been in the business for 27 years but never been a leader this place I’ll be at I was suprised they were willing to teach me to be there leader but also nervous at the same time so I came online in hopes of finding support so thank u
Congratulations Clarissa! This channel will be a huge help for you (we have an entire playlist for restaurant managers here: ruclips.net/video/kjV1lXWh9Jc/видео.html&pp=gAQBiAQB)
If you haven't signed up to our newsletter list yet, be sure to do that. Tons of great free resources inside our toolkit: www.therestaurantboss.com/toolkit
- Dawn, Team TRB
Remember you manage items and products. You lead people.
I am amazed at how there is so much talk about attention to detail, yet there are so many typoes
We do our best to edit everything, but sometimes things do slip through the cracks. If you find a "typoe" please feel free to send it our way and we will get it corrected.
I'd love to see more videos about a Restaurant Supervisor. ❤️
Anything in particular about this topic?
I like your videos and I watch all your videos.
Awesome - thanks!
Just got promoted to kitchen manager THANKS ALOT
Congratulations!
- Dawn, Team TRB
Helping me complete my kitchen management essay for uni
Awesome! Good luck!
Great advice thanks as always Ryan.
My pleasure!
I like this it helps a lot in my food service class
I am so glad to read this, Avery!
As a up and comin kitchen manager this was really helpful thank you
Glad it was helpful!
This was extremely useful
Good advice
I am a head chef at a company with brand new owners who have never worked in the restaurant industry before. I’m struggling just to get people to understand the concept of controlling their stations. Also struggling with what to say/do when I give instruction and I get pushback.
I'm about to manage a kitchen at a remote hockey summer camp in canada. 12 cooks under me and 350 kids to feed 3 times a day plus snacks and fresh baked goods. I have been a km at a biker bar once in BC. I'm honestly a lil nervous lol even though I'll have help and guidance I just hope they like me.
Wow! That's going to be quite an adventure. Kids are tough critics. You're going to crush this. Check back in and let us know how it's going!! -Dawn, Team TRB
Really good Video as always Ryan !! I'm working on my leadership skills so this kind of content keeps me motivated ... keep it up!
Awesome! So glad the video helped you out. Comments like this definitely keep me going!
Love yr video !!! But I need more ! Explanation!
We'll try to help. What's your question?
-Dawn, Team TRB
Nice video sir ..
Hi Restaurant boss,
Just started a great opportunity to run and manage a takeaway. I've recently been watching your videos and today I watched some again to refresh my mind. I'm going to try your advice about managing the systems I create and not the people🎉 I did want to ask if there is anywhere you have examples of core systems(like hygiene and cooking). I have made systems already but I wasn't as specific as I should be and wanted to see what a propper made system should look like.
I would also like to know how you handle repeat offenders in your work place. Most people want to and will learn but I have encountered one that has become a rotten apple and bad example. I have given verbal warnings and written warnings(that's how it's normally done here in South Africa) to emphasize the point that we should work towards improving the takeaway but it does not seem to phase them. I am also not just handing out warnings at a rapid rate as I understand mistakes can be made.
I hope you could respond to me when you are available to. Thank you
I really like the simplicity in your tutorials. Can you please come up with the ice cream parlour setup guides?
Thank you, Hina! An ice cream parlour should be set up very similar to a restaurant. Matter of fact, one of my current clients owns an ice cream parlour in New Jersey. If you have a specific question, I can try to answer that, but in general it shouldn't be any different.
The Restaurant Boss 💐
Thank you. I'll definitely ask I've just planned to start getting on it. Wish me luck
Awesome Information. I agree totally. Thanks
You're welcome!
I really appreciate these videos I am working hard to earn a leadership role and I wanted to understand how the best way to lead was as I am new to what things do you look for when choosing someone to step in to a lead role thanks have a fantastic day
Just subscribed, great channel 👍
Awesome, thank you!
Nailed it, Ryan!
Thank you, Tim!
Well said excellent
In my experience management always wants to cut costs at the inconvenience of its workers, while pushing higher standards with unrealistic timeframes. These types of managers are the kind that install all of the types of drains you advertised and then wonder why you spent an hour out of your shift dealing with flooding due to overflows that are the result of poor plumbing. What makes a good manager is understanding the business, and you don't get that from a formal education.
Well done
thanks for the tips
You bet!
I love your videos. I always learn something of value. This one inpaticular really put things in perspective for me.
Thanks so much Ryan for making these videos. They are very helpful and understandable . I always go to your channel for every restaurant question I have first . I feel confident that your information and teachings that you give FREELY prove to work and your just amazing!! And I'm grateful for all your dedication and hard/love work that you have put into all of these videos. How do you balance or finds the time for all you do? And run restaurants? Your a very smart man Ryan ! THANK YOU!
Do you have any tips for kitchen managemers going in to fine dining
It was very helpy❤️
SUPER SUPER GOOD
Thanks this helped alot
Glad to hear!
Thank you for a really helpful video . Just started new head chef role , trying to master getting organised I.e prep list . If you have any tips that would be great 👍. Thank you
Hey Natalie! Good luck in your new role! I have an entire playlist dedicated to checklists and prep sheets. Check it out!
Thanks for this advice xxx
You are welcome!
I want more samples of a team leader chef. 🧑🍳✌️ Thnkyou
Thank you for the suggestion.
Thank you so much for this
You're so welcome!
Amazing 😍
Thank you!
Yes!!!!
David's
how to be kind to your employees
Great ❤
Thank you very mush
You are very welcome!
So i have just gotten thrown into a KM position after being the FOH manager, i need advice on understanding product ordering, Pars etc. Im lost. Can you help
Hi 👋
I am going to join as a kitchen supervisor for first time I am bit nervous about it will u please give me some tips...
Congratulations Suneetha! We have a ton of videos for new managers here:
ruclips.net/video/0tcFJn17SWw/видео.html
-Dawn, Team TRB
How do you stay calm in a high intensity shift?..
Ty
Really helpful. I was just promoted to FOH manager after serving as a server for the first year we've been open. What is the one piece of advice you can give me about organizing and tightening up side work. Really struggled in this area the first year, myself included.
Checklists and prep sheets! When you hone your systems, things will be smoother.
Not an unfamiliar scenario...I was there myself as a young chef. Study and learn as much as you can, Justice.
My new kitchen manager just sent me home for a week giving no reason? Two people have walked out than my hours were cut? I have found a new job but my gosh I can't take the 0 communication.
I am sorry this happened to you, but honestly, it seems like you dodged a bullet!
Hey do yiu any video for lead line cook
Not specifically. Is there something you'd like to see?
Help with food cost
How do you react to employees with strong upfront personalities?
Hi Danisha! I think this video will help you a lot: therestaurantboss.com/getting-along-restaurant-coworker
"If you are mean people will not respect you."....-looks at Gordon Ramsey-...ok I guess you're right
I am kitchen manager at a small diner. I am having issue with my cooks doing things their own way, they have been trained, I've made up daily folders for each cook with our recipes and procedures, yet they still continue. I am a female manager and my cooks are all men, and i'm getting so frustrated. I have physically shown them the proper way numerous times. what do I do we live in a small town and finding cooks is not easy. They are good cooks I just need to know how to get them to listen to me and respect me.
Are they signing off on a training page that you have shown them, signature, done it with them, signature, they do it for you signature. What my 5 step training video. therestaurantboss.com/5-step-restaurant-employee-training-model/
My position is a captain waiter i wanna be a supervisor i need some support
Do you have a specific question?
❤
Pretty much this video was just an ad.
1:44 bro what are you talking about
Good advertising!! Bill shit on other !!
I came here to watch how to be a kitchen manager
Hello, how you doing! Thank u for the info.🌺
Am from KSA and i got a job offer to manage the family section of the up coming restaurant in our city, its a five star restaurant and i think it requires a specific kind on how to run things.
I so hope that u can give me advices i don’t want to be nervous and confused.”(
Thank you.🌺
Hi Nal! For the most part, a 5-star restaurant should be run like any other. However, you are correct in that there are subtle differences. Do you have a specific question? It's hard to do multi-strategy answers on Facebook. If you'd like to schedule a call, please go to therestaurantboss.com/hire-me and grab a One Thing call.
I noticed too 😅, cuz it’s kinda all new to me thats why.
I didn’t know u take calls
That will be fast and easy.
I appreciate it so much, thnx.🌺
Holy shit dude a 2 minute outtro saying like share subscribe is UNNECESSARY
Thank you for the feedback. We've just restructured our videos and made a ton of improvements, including a new outro.
Thanks you!!