There will always be a transition period to go through, whether it's you being promoted to a management role at your existing restaurant or you starting as a manager at a new restaurant. If you have been promoted at your restaurant, you are now managing your colleagues, establishing a whole new dynamic between yourself and your colleagues. You are now possibly in control of their schedules, their paychecks, their days off, creating a positive working environment, and setting an example of professionalism. Thus I will share essential steps that you can take to make a smooth transition into restaurant management.

Build a Team Spirit Sense

Getting to know your team is the first thing to do when you become a restaurant manager. It's time to speak to them at a leadership level, regardless of whether you've worked with them as colleagues before. What are their priorities and difficulties? What do they like about their jobs, and what kinds of improvements do they want to see? Have a one-on-one conversation with them and listen to what they have to say. Set aside time to meet together either socially or in a work setting after you have identified their main motivators and challenges. Speak to them like a boss on what you would like to do and encourage input.

According to a 7-shift survey, 44 percent of restaurant workers agree that more face time will maximize their workplace satisfaction with one-on-one management or in groups. To cultivate a sense of team collaboration, keep daily meetings, and team-building events on the books.

Takeaway: Carve out time for your team to check in for enjoyable group events as well as routine one-on-ones. Give the team choices to do group things together in order for them to have a say. Make sure you all take the time together to celebrate team accomplishments and holidays.

Set Boundaries and Goals

Every team requires guidance, you may think that you would come off as unapproachable or dictatorial (you won't) by setting boundaries and objectives. On the opposite, they have will something to strive for, as employees have expectations for both the restaurant and themselves. For those who have been elevated from within, boundaries are especially important. You may have formed friendships with your new team members, and those friendships are going to last.

But all staff members should be clear that you have taken on new duties and that they will have to get used to running the restaurant and providing guidance for you. Takeaway: Write down the boundaries and priorities of your team and have a meeting to go over them and make sure they are transparent to everyone. In addition, make them available on a shared drive or via your communication device in the restaurant.

Give Yourself Time

Give yourself, above all, time to get used to your new job. No one learns instantly to be a professional, and along the way, you will make mistakes. Only remember to learn and listen to your workers from those mistakes. They may have useful suggestions from their previous boss or pointers that they observed.

Let the staff help you get acquainted with the POS, the opening and closing procedures, or the restocking routine if you're new to the restaurant. By asking for their advice, you show them that you are open to their feedback and respect it. Takeaway: Book time out of your day to go through the tools available to you for restaurant management and get acquainted with the processes you need to know. Take the time you need to get educated to learn best practices about the equipment your restaurant uses.