How to Run Weekly Restaurant Manager Meetings

How to Run Weekly Restaurant Manager Meetings -- Do you have restaurant manager meetings? If you do, how often do you have them? What do you cover? If any of these questions make you wonder what you're doing right when it comes to restaurant manager meetings, you want to do them better, or you just want to know why they’re necessary, then you're in the right place. Stick around and I'll share with you the seven steps to a successful manager meeting and the topics you must cover to ensure you don't have to be in the building 24/7.

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Welcome to my YouTube Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit http://www.davidscottpeters.com.

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Weekly restaurant meetings create the right culture, the culture that allows you to leave your building because you can trust things are getting done. All of these things lead to you creating the financial freedom you want. It's powerful.

Step one: proper planning. Gather your numbers and inventory so you know your cost of goods sold and labor cost. You can look at any employee issues that happened and determine if trainings are necessary. You look at the calendar for special events, marketing offers, you look at the past week's goals and where you hit or missed and then this week's goals. Put this all together so you know exactly what you want to talk about at the meeting.

Step two: ensure attendance. Everyone must attend. You want to find a way to have the meeting on a schedule that avoids playing favorites so that one person isn’t having to come in on their day off, or you’re not requiring them to come in because it’s their day off.

Step three: collect the data in advance. It’s not only the numbers I just talked about, but also what any managers want to talk about. If they want to talk about something in the meeting, they must give it to whoever is in charge of the agenda.

Step four: stay on track. Stick to the agenda. Everything that you want talked about is all that is covered. This focus keeps you at a meeting that lasts 60 to 90 minutes. If you go longer than 90 minutes, you will lose their attention.

Step five: facilitate rather than command. The facilitator of the meeting (the GM or key manager) isn’t just talking for 60-90 minutes. Instead, they are calling on the person who has the information to share, i.e., bar manager, front of house manager, kitchen manager, etc.

Step six: assign specific actions. When you assign something you want done, you assign it to a specific person, you tell them what you want done, how well you want it done and by when. If it's assigned to everyone, make sure you are crystal clear on what you want done, how well you want it done and by when, which is a deadline.

Step seven: take notes. Assign somebody who is anal retentive and has good handwriting. You want someone who loves details. Now, everybody, even if they weren't in that meeting because they were on vacation, everybody knows what's expected of everyone. Everybody knows what we're doing to move forward. Everybody remembers the policies, changes, the marketing ideas, anything that goes on in your business. This is critical to your success.

Great communication keeps your business moving forward because everyone knows the goals, the needs of the business and the owner, and everyone knows the systems.

Weekly restaurant manager meetings will provide consistent communication, and you will create a positive work environment.
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