Organized
Advance preparation is a key success factor in restaurant operations. This means ensuring table settings are ready to place before customers come in and ingredients are fresh and ready to prepare into entrees during a rush. Food-and-beverage managers must be strong administrators. Your employees will rely on you to decide what days and times they're working and what their responsibilities, are so scheduling staff hours is a key task, as well as handling payroll. Your employees will expect to be paid regularly and at the same time each week or every two weeks, whatever the schedule is.