Understanding the dynamics of your management team is crucial for a smooth operation. Specifically, let’s talk about the difference between a lead or line supervisor, and a manager.
Let’s kick things off by defining who belongs in each category.
In one column, we have restaurant supervisors and leads. These are your hourly team members, including leads, supervisors, key employees, persons in charge and senior team members.
They’re the ones in the trenches, often working a station while supervising at the same time.
On the other side, we have managers. This group includes hourly managers in training (MITs), salaried managers, assistant managers and general managers. These individuals are in plain clothes, focusing solely on managing and ensuring the shift works properly.
Now, let’s explore the day-to-day responsibilities of each role. Both leads and managers are essential for running shifts, handling opening and closing tasks, and keeping the restaurant machine running smoothly. However, their paths diverge in some key areas.
Leads are hands-on, working closely with the frontline workers, often a part of the tip pool. (Remember that depending on the state, hourly restaurant supervisors may have restrictions on being part of the tip pool, so it’s essential to check local regulations.)
Managers, on the other hand, shoulder more extensive responsibilities. They dive deep into the systems that run your business – from inventory management and scheduling to team training and accountability.
They are your strategic partners, focused not just on day-to-day operations but also on ensuring the restaurant’s long-term success. Managers are not part of the tip pool by law, emphasizing their broader responsibilities.
Regardless of the title, having a manager-type present on every shift is vital for success. They play a crucial role in setting up, taking care of guests, and filling in the gaps, especially during short-staffed or challenging times.
This agility and foresight are essential in the dynamic world of restaurants.
Consider this scenario: a key employee is juggling serving tables while managing. It can be challenging for them to foresee problems, and when issues arise, they might be too swamped to attend to guest requests.
Managers, with their experience, can anticipate and address problems quickly, ensuring a seamless dining experience.
There are a lot of different ways to build a team so that you have a lead/supervisor/manager on every shift because that is essential.
And when it comes to deciding who should take on these roles, remember, it’s not just about filling positions; it’s about empowering leaders who can make real-time decisions, uplift the team and ensure guests leave with a smile.
