QSR August 2022

SHORT ORDER

IT’S A SAYING AS OLD AS HOSPITALITY: “Want to see a great restaurant? I’ll show you a great GM.”

TIPS FROM BLACK BOX:

Managers should be sure to integrate tools and systems that make both front-of-house and back-of-house processes more efficient. Example: a manager working with antiquated print-out wasting a lot of hours on manual labor, and today’s tech-savvy employees likely have a harder time navigating such. Invest in online scheduling, inventory, and payment systems spreadsheets and schedules is likely

Throughout the pandemic bubble, the restaurant industry’s grapple with labor dynamics has hardly let up. The industry added 40,800 jobs in June, bringing the total to 11.9 million. While upward, the figure remained about 700,000 jobs below pre-COVID-19 levels.

Like hourly employees, restaurants have seen fluctuations in management-level support. Black Box Intelligence released a report on what it calls the “Moneyball Metric.” Put differently, why the No. 1 driver of performance for restaurants, pandemic conditions and all, is the GM. Here were some findings:

that save time for management and are easy to use for floor staff. Ensure the team is properly staffed with multiple managers

● A pre-pandemic employee engagement report suggested 35 percent of managers were not engaged and depart within a year.

35 % OF MANAGERS

● In fact, data from

February 2022 shows turnover for restaurant managers both in limited- and full-service restaurants increased during each quarter in 2021 and reached historically prominent levels.

WERE NOT ENGAGED

● The common culprit:

covering different aspects of the business. That way if one is burned out, you’re not left floundering. This also provides the opportunity for more intimate relationships with team members. Many employees enjoy giving or receiving mentorships in their careers and the more levels of support available, the better.

work/life balance— a topic that’s only accentuated under the COVID spotlight.

● Total compensation for the median general manager in alimited-service restaurant increased by 3.7 percentage points between $XJXVW DQG 1RYHPEHU RI SURRI WKDW LQŴ DWLRQ LV having a great impact on employee retention.

ADOBE STOCK (2), MANAGER TALKING WITH CHEF: JACOB AMMENTORP LUND, CAFE MANAGER: 1001COLOR

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AUGUST 2022 | QSR | www.qsrmagazine.com