Comment bien manager le personnel de son restaurant ?

The fast-paced restaurant industry is characterised by high staff turnover and inconsistent working hours. Faced with these challenges, restaurant managers have to be assiduous in sustaining staff motivation, productivity and wellbeing. 

Here are some tips on how to manage your restaurant staff.

Be organised when managing staff

Excellent organisational skills are not only imperative for efficiently managing a restaurant and properly managing teams, but also for ensuring the wellbeing of your staff. Working in a disorganised environment can be a major source of stress. 

Managing your restaurant staff professionally and in an organised manner requires, for example:

  • Preparing structured rotas
  • Drawing up clear and comprehensive job descriptions (functions, tasks, responsibilities, etc.)
  • Setting achievable objectives
  • Clearly defining the roles of each person, and distributing workloads
  • Accurately estimating staffing requirements.

Talk to your staff and let them speak

If you want to properly manage your restaurant staff, it is vital that you create a relationship based on trust, respect and intimacy. Listen to your teams, and let them express themselves by organising regular team meetings and having one-to-one conversations. 

Give your teams considerate and constructive feedback and ask them how they feel about their role in the organisation. Every employee, regardless of their role, should feel comfortable sharing their thoughts concerns, suggestions, etc. 

It is also important to appraise your staff on a regular basis in order to identify any potential problems and take corrective action.

Value and thank your restaurant staff

Managing staff involves keeping teams motivated. To do this, you must value their achievements.

Regularly congratulate and thank your employees (chef, floor manager, waiters, dishwashers, bartenders, etc.) for their efforts, and offer encouragement every day. 

To empower your teams and boost long-term commitment, try giving your staff more autonomy, by delegating tasks and encouraging personal initiative. Help your employees improve their skills and work towards their career goals, and provide training so they can develop their talents.

You could also offer bonuses, salary increases, holiday vouchers or extra days off, for example, to reward your teams.

Also consider sharing your restaurant's successes with your staff, emphasising the role they have played in these.

Demonstrate leadership and exemplarity

To manage restaurant staff as the owner, you must adopt a leadership posture and display a certain number of managerial qualities such as active listening, charisma, dynamism, natural authority, etc. 

To gain the respect of your teams and be consistent in how you manage, you must lead by example every single day. This means being punctual, dressing professionally, respecting hygiene and food safety rules, managing your stress levels, having excellent customer relationship skills, being generous, being optimistic, and so on. 

Build team spirit

Team spirit is a real asset for a restaurant business. A close-knit, cheerful team that helps each other out and communicates effectively will be considerably more productive and fulfilled.

To build team spirit, encourage close and instantaneous communication, and promote values such as caring, fairness and mutual respect. 

To strengthen group cohesion, organise informal get-togethers, after-work sessions, team dinners, sports activities, workshops, tasting evenings, live music evenings, etc. 

Good conflict management skills are also indispensable in the restaurant industry – a sector that attracts people from a wide range of backgrounds.

Create a pleasant and stimulating work environment

Good working conditions will strengthen group cohesion and ensure staff wellbeing. Make sure you offer, for example:

Your staff deserve a good work-life balance. Be understanding and empathetic with regard to individual limitations (especially when drawing up rotas). 

Create a friendly, positive and harmonious environment. Make sure your premises are comfortable, and offer a dedicated staff rest area. 


Cultivate a positive, cheerful and enthusiastic attitude – not only a good thing for your staff, but for your customers, too!

Involve your staff in decision-making

To cultivate a feeling of belonging, make sure your teams are involved in decision-making (menu updates, refurbs, market positioning, etc.). Invite your teams to share their suggestions and opinions. 

Lastly, to build restaurant staff loyalty, remember to clearly communicate your vision, your values and the culture you want to foster. This will help give meaning to the work your staff do, motivating them at the same time. 

For more tips on running a restaurant, check out our other articles: 

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