Detail, detail, detail! - A restaurant manager’s priority should always be focused on details. Details of team motivation / feeling, welfare, hygiene and safety, food, service and having a firm grasp of the controllables.
Be curious, ask questions, read between the lines, use emotional intelligence. This is the ‘grey’ area of the job that is to my mind most important part, that you won’t find on any training program or syllabus for new managers.
If you need a hand, feel free to get in touch.
Thanks for reading,
Sam