The Managers
Let's face it, restaurant managers can be pretty tough to work for. If it seems like they don't like you at first, don't worry, once they see you doing your job and get to know you, they'll do everything they can to help you. Usually, if you apply at the best restaurants, you'll end up with the best managers. Unfortunately, there are also a lot of people that are hard to work for. Here are some tips on how to manage the managers.
When interacting with restaurant managers, it's usually best to keep your distance from their personal lives, but make an effort to find something outside of work that you can talk to them about occasionally. The faster they get to know you, and find out what a solid worker and fun server you are, the sooner you'll be getting the schedule and sections you want. A lot of managers are really cool people, and most of them have been servers or bartenders before, but they will want to maintain a distance from you until you prove yourself.
When starting a new job, you might be surprised to find out how close some of the restaurant managers already are with the rest of the staff. I can't tell you how many times I've had a trainee complain to me about or make fun of restaurant managers that I'm friends with off the clock. You are better off learning to like them; they will be partially in control of your fate for the rest of the season. Favoritism is a reality, even if they purposefully try not to do it, they will still hook up the servers they like the best, even if it's subconscious.
Restaurant managers come in all types. Most of them will be good to you as long as you keep your distance, stay positive, and do a good job. However, there are a few manager types you have to watch out for. Here's some advice on how to deal with them.
Of course, most restaurant managers are awesome! Usually there will be at least one manager you connect with, often the one that hired/interviewed you. Keep them on your good side, but make an effort to get to know all the managers, you never know who's going to be making the floor plan or writing the schedule later on.
When you leave a job, always ask your favorite manager if it's ok for you to use them as a contact on your resume. Get their phone number, email, or in some cases even their Facebook, and keep up these connections. Managers don't usually stay at their restaurants too long and you never know who might end up managing at that hot new restaurant opening up next summer you want to work at. A lot of managers take pride in helping their former staff members get jobs at other great restaurants in the future. If you make them aware that you are going to use them as a reference on your resume, you can be sure they are going to say great things about you if they get called.
When interacting with restaurant managers, it's usually best to keep your distance from their personal lives, but make an effort to find something outside of work that you can talk to them about occasionally. The faster they get to know you, and find out what a solid worker and fun server you are, the sooner you'll be getting the schedule and sections you want. A lot of managers are really cool people, and most of them have been servers or bartenders before, but they will want to maintain a distance from you until you prove yourself.
When starting a new job, you might be surprised to find out how close some of the restaurant managers already are with the rest of the staff. I can't tell you how many times I've had a trainee complain to me about or make fun of restaurant managers that I'm friends with off the clock. You are better off learning to like them; they will be partially in control of your fate for the rest of the season. Favoritism is a reality, even if they purposefully try not to do it, they will still hook up the servers they like the best, even if it's subconscious.
Restaurant managers come in all types. Most of them will be good to you as long as you keep your distance, stay positive, and do a good job. However, there are a few manager types you have to watch out for. Here's some advice on how to deal with them.
- ‘The Parent’ This type of restaurant manager likes to refer to their staff as their children, and manage them as if they were. These types of managers are usually actual parents; this is why they are talking to you like you're in kindergarten, they just don't know how else to do it. They will try to get you to interact with them this way. Try your hardest not to fall into this trap! Next thing you know they'll be trying to "teach you a lesson" by not giving you what you want, talking down to you in a condescending manner, or scolding you like a child for being a couple of minutes late.
- ‘The Creeper’ Ladies (and ahem..Gents), if you have a restaurant manager trying to flirt with you, watch out! Don't flirt back or you'll become the object of their attention at work. They'll mess with your head; make you stick around when you aren't needed, and do anything else that they can think of to get your attention. It might seem lucrative at first, but after a couple of weeks, the manager will be driving you crazy.
- ‘The Dictator’ This is a manager that spends most of their time crunching numbers, yelling at their staff, walking around frowning, and coming up with new restrictive policies. This creates such trauma for a restaurant crew it's amazing. Don't be intimidated or kiss up to these managers! This will not only alienate you from the rest of the staff, but it will make this type of manager lose respect for you, seeing it as a sign of weakness. Next thing you know they'll be making an example out of you, or using you to enforce their unnecessary policies. Your best strategy is to try and appear as professional as possible around them, and only joke around on days they aren't there. These types of restaurant managers probably think of their staff as a bunch of goof-off slackers mooching off the restaurant (and they probably are since they don't respect the management anymore). This type of restaurant manager is all business, and they'll respect you more if they think you are too.
- ‘The Should've-just-been-a-Server manager’ This is the manager that got the job because their uncle is the regional director or because they'd rather work 60-hour weeks than degrade themselves by wearing a uniform. Either way, they don't really want to be a manager and don't really like their job. They usually go out and party with the staff, even though they aren't supposed to, and will sometimes even come up with things they can let you get away with just to appear cool. Need someone to jump in and pre-bus a table for you while you deliver some drinks? Better hope you can find another server who isn't busy. These managers aren't usually good with people, and they'll do anything to avoid these situations. Also, since they are usually lower level managers, they get paid a low salary or by the hour, and they usually begin to resent the servers during peak season. They might not admit it to themselves, but it probably bothers them that you're making $30 an hour in a T-shirt, getting to leave before them, and get to walk around joking, flirting, and having fun all night while they're constantly resolving problems and dealing with angry guests. Use them to fix your checks when you make a mistake, go out drinking with them and get the gossip, but if you need someone to go talk to a disgruntled patron, look elsewhere.
Of course, most restaurant managers are awesome! Usually there will be at least one manager you connect with, often the one that hired/interviewed you. Keep them on your good side, but make an effort to get to know all the managers, you never know who's going to be making the floor plan or writing the schedule later on.
When you leave a job, always ask your favorite manager if it's ok for you to use them as a contact on your resume. Get their phone number, email, or in some cases even their Facebook, and keep up these connections. Managers don't usually stay at their restaurants too long and you never know who might end up managing at that hot new restaurant opening up next summer you want to work at. A lot of managers take pride in helping their former staff members get jobs at other great restaurants in the future. If you make them aware that you are going to use them as a reference on your resume, you can be sure they are going to say great things about you if they get called.