The Role Of Supervisors In Restaurant Operation

In some restaurants, there is not a clear understanding of who is in charge of which aspects of the operation. There may be someone with the title of General Manager, or the owner could consider that all supervisory activities to be his or her responsibility. In practice though, trying to micro manage each aspect of the day-to-day operation is a sure path to burnout. Here are some tips for ensuring that supervisory tasks are clearly defined.

Be certain that each employee understand who they report to. Conversely, the supervisor or manager should have a clear understanding of their precise supervisory responsibilities. Setting up organizational charts is often a good way to visualize duplications is duties. These charts can be expanded to become a starting point for position descriptions. In some instances, additional supervisory training may be provided to a new supervisor.

Some finesse is required when you are selecting people to perform managerial or supervisory duties. They must be trustworthy and have the necessary people skills to handle the required tasks. Look for those potential supervisors that are good communicators and who have an innate tactfulness. While it is hoped that the supervisor will be able to avoid charges of favoritism or over familiarity with employees, the workers must have a way to register legitimate complaints without fear of reprisals.

Another facet of the supervisor's training and expectations is the ability to distinguish between responsibility and authority. There are few work situations more intolerable for a manager than to be given the responsibility of accomplishing a particular task without the authority to carry it out. The flip side of this situation is when an owner turns over an unhealthy level of responsibility AND authority over to a manager who is unable or unwilling to meet the requirements of the job.

When you are defining the responsibilities and authority of a supervisor, as manager or owner, you will want to define who the supervisor is responsible to. Don't allow for end runs from any employee or supervisor to those at a higher level of authority. Make it clear that only if an employee has issues that cannot be resolved with the immediate supervisor, are upward actions allowed.

The role of restaurant business supervisors in a level between the General Manager or owner and the rank and file employees is important. Delegating supervisory activities helps to reduce stress and overwork for the owners. Employees have a clearly defined supervisor to contact for questions about duties or requests for conflict resolution.