Leading by Example

…. For Restaurant Key Managers and Business Owners

In the dynamic and high-pressure environment of the restaurant industry, the actions and attitudes of key managers and business owners set the tone for the entire operation. Leading by example isn’t just a leadership strategy; it’s a way of life that directly influences team morale, work ethic, and the overall success of the business. By embodying the values and standards you expect from your staff, you create a culture of accountability, professionalism, and excellence that resonates throughout every aspect of your restaurant.

Key Principles of Leading by Example

1. Set High Standards:

• Commit to Excellence: As a business owner or key manager, your commitment to excellence should be visible in every facet of the restaurant, from the quality of the food and service to the cleanliness and organization of the space. This means consistently inspecting and ensuring that every dish meets the restaurant’s standards before it leaves the kitchen, regularly checking that the dining environment is pristine, and addressing issues immediately when standards are not met.
• Lead by Doing: Your actions are the most powerful way to communicate what you expect from your team. Whether it’s following the same dress code, arriving on time, or stepping in to help during peak hours, your team will take cues from how you conduct yourself. For example, if you enforce a strict policy on punctuality, make sure you’re always on time or even early. When your staff sees that you’re willing to roll up your sleeves and work alongside them, they’ll be more motivated to go above and beyond in their roles.

2. Demonstrate a Strong Work Ethic:

• Work Alongside Your Team: Especially during peak hours or when the restaurant is understaffed, being present and working alongside your team can have a significant impact. Your presence not only boosts morale but also allows you to observe and understand the challenges your staff face, making you a more empathetic and effective leader. For instance, if the kitchen is backed up with orders, stepping in to expedite or assist in food preparation shows that no task is beneath you.
• Be Consistent: Consistency is key in leadership. Whether it’s your approach to problem-solving, your interactions with staff, or your enforcement of policies, maintaining a consistent demeanor and work ethic builds trust and respect among your team. Inconsistencies in leadership, such as overlooking certain rules for some employees while enforcing them strictly with others, can lead to confusion and resentment. Your consistent effort will set a benchmark that your team will naturally strive to meet or exceed.

3. Foster a Positive Work Environment:

• Promote Respect and Communication: Leading by example in communication means treating every team member with respect and ensuring that their voices are heard. Encourage an open-door policy where employees feel comfortable coming to you with concerns or suggestions. When staff see you handling conflicts calmly and respectfully, they’re more likely to emulate that behavior. For example, if a server has an issue with a cook, facilitate a respectful conversation where both parties can express their concerns and work towards a resolution.
• Manage Stress Effectively: The restaurant industry is notoriously stressful, especially during busy shifts. How you handle stress in these moments will influence how your team responds to pressure. By staying calm, composed, and solution-focused, you model effective stress management. For example, instead of reacting with frustration to a mistake, use it as a teaching moment to guide your staff on how to avoid similar issues in the future.

4. Embrace Continuous Learning:

• Stay Informed: The restaurant industry is constantly evolving, with new trends, techniques, and technologies emerging regularly. As a leader, it’s crucial to stay informed about these changes. This could mean attending industry seminars, subscribing to trade publications, or simply staying curious about what competitors are doing. Your commitment to continuous learning will encourage your staff to seek out new knowledge and improve their skills. For example, if a new cooking technique is gaining popularity, take the initiative to learn it and then teach it to your kitchen staff.
• Share Knowledge: A key aspect of leading by example is your willingness to share your knowledge and expertise with your team. This could be through formal training sessions or informal guidance during shifts. By positioning yourself as both a leader and a mentor, you foster a culture of growth and development. For instance, if you’ve mastered a new dish, demonstrate the preparation process to your chefs, explaining the techniques and ingredients involved.

5. Take Responsibility:

• Own Your Mistakes: Leading by example also means showing integrity, particularly when things go wrong. If you make a mistake, acknowledge it openly and take steps to rectify it. This transparency not only builds trust but also encourages your team to take responsibility for their actions. For example, if a menu change you implemented isn’t well-received by customers, admit the mistake, gather feedback, and work with your team to make adjustments.
• Celebrate Successes and Learn from Failures: Recognize and celebrate your team’s successes, no matter how small, to boost morale and reinforce positive behavior. At the same time, treat failures as learning opportunities rather than occasions for blame. After a failed promotion or a bad service night, gather your team, discuss what went wrong, and brainstorm ways to improve. This approach not only fosters a growth mindset but also demonstrates that you value continuous improvement over perfection.

Implementing “Leading by Example” in Daily Operations

1. Start with Self-Reflection:

• Daily Reflection: At the end of each day, take a few moments to reflect on your actions and decisions. Did you set the right example for your team? Were there moments where you could have been more supportive or shown better leadership? This self-reflection is crucial for continuous improvement as a leader.
• Seek Feedback: Encourage your team to provide feedback on your leadership style. This could be through anonymous surveys, one-on-one meetings, or informal conversations. Being open to feedback shows humility and a willingness to improve, which your team will respect.

2. Engage Actively with Your Team:

• Participate in Team Activities: Make it a point to actively engage in daily pre-shift meetings, training sessions, and post-shift debriefs. Your involvement emphasizes the importance of these activities and encourages your team to take them seriously. For example, if you’re discussing a new menu item during a pre-shift meeting, take the time to explain its inspiration and preparation process, and invite feedback from your team.
• Lead in Challenging Situations: During challenging moments, such as a rush of customers or a kitchen equipment failure, take the lead by coordinating efforts, offering solutions, and maintaining a calm demeanor. Your ability to lead effectively under pressure will reassure your team and keep operations running smoothly.

3. Create a Culture of Excellence:

• Integrate Leading by Example into Training: Ensure that the principles of leading by example are embedded in your training programs for both new hires and existing staff. Make it clear that these values are not just ideals but are essential to the culture and success of the restaurant.
• Recognize and Reward Leadership: Acknowledge and reward employees who demonstrate leadership qualities, such as taking initiative, helping colleagues, or going above and beyond in their duties. This recognition reinforces the behavior and motivates others to lead by example as well.

Special Considerations for Business Owners

1. Articulate and Model Your Vision and Values:

• Communicate Your Vision: Clearly articulate the mission, vision, and core values of your restaurant to your team. Whether your focus is on sustainability, customer satisfaction, or innovation, ensure that your daily actions reflect these values. For instance, if sustainability is a core value, demonstrate this by making environmentally conscious choices in sourcing, waste management, and energy use.
• Live the Values: Consistently model the values you want to see in your team. If one of your values is exceptional customer service, take the time to personally interact with guests, address their concerns, and ensure they have a memorable experience. When your team sees you living these values, they’re more likely to adopt them in their own roles.

2. Empower and Support Your Managers:

• Delegate with Trust: Show trust in your key managers by delegating important responsibilities and giving them the autonomy to lead. Your confidence in their abilities will empower them to take ownership and lead effectively within their teams. For example, trust your head chef to manage the kitchen’s operations, and support their decisions even if they differ from your initial thoughts.
• Provide Resources and Support: Ensure that your managers have the necessary resources, training, and support to succeed. This could include professional development opportunities, access to industry resources, or simply being available to offer advice and guidance. When your managers feel supported, they’re more likely to be effective leaders and to foster a positive work environment.

Conclusion:

Leading by example is a fundamental leadership approach that transcends all aspects of restaurant management and ownership. By consistently embodying the values, work ethic, and standards you wish to see in your team, you create a culture of excellence, accountability, and mutual respect. Whether you’re managing daily operations or steering the strategic direction of your business, your actions set the tone for your team’s performance and ultimately determine the success of your restaurant. By making leading by example a cornerstone of your leadership style, you inspire your team to strive for greatness, foster a collaborative and positive workplace, and drive the long-term success of your restaurant.