Both are independent from each other, yet these roles also maintain a relationship which strengthens the other. Their overall goals within service remain similar; being that strong ties with their co-workers must be maintained in order to appear trustworthy, whilst also knowing how to run the venue accordingly in relation to each team member’s strong points. These roles weigh heavy, but are vital in ensuring that your business has been settled from both ends.


We can start with the role of Manager; the individual who makes sure that your business is running in order and staff are being looked after properly. They are they eyes and ears of your business, having to be ready for any complaint, query, favour or checklist that must be adhered to. The task of managing staff as well as the venue’s main sources of income; being the stock itself, is a role made for someone level headed, logical and understanding. Without understanding, they will not succeed in grabbing your staff’s trust or respect, because the last thing you want is for your team to differentiate themselves from their manager or even fear them. Level headedness is a must, as staff wars need a middle man, a voice of reason and someone to report each detail down truthfully to you (the owner). Your bond with your manager must be strong, because out of all your staff, everything you think will be reported straight to them, as well as vice versa. Checking lists, asking staff what stock they need for the next week’s service, checking budget numbers, creating rosters, taking control of shift systems, liaising with customers/clients and of course being on top of all marketing schemes.


On the other hand, the person who’s taking direct control of your staffs actions is the team Leader. The main points which differentiate the two is that the team leader is mainly on call during service, handling situations in ‘real time’. They will have the upper hand in understanding your staff’s temperament and dedication towards the job and ultimately decide which particular duties your team will be responsible of during their shift. By understanding each staff member on a deeper level, they will be able to manage and manipulate problems properly, so that service is not interrupted. For instance, if one of your servers has an attitude when things don’t go perfectly or the head chef can’t tolerate one of the bar staff, the team leader has their chance to speak with them separately before the manager gets involved.

To top it off, they must know the floor plan like the back of their hand, as well as each tables status during service. These are the key points which surface the role of leader, as they remain the eyes of the venue during service, following your staffs every move as crunch time sets in. In saying so, the team leader will particularly leaders focus on the floor, supervising and aiding when needed, making sure that every member is on top of their game and each situation is handled accordingly. They are the ones your floor staff must strive to follow, so be aware of a personality and presence that exudes a humble sense of confidence, because after all, they must be approachable enough to be the middle man when times get heated!

Don’t skip on staff

All in all, your staff are running your business whether you like it or not. You have given them the responsibility to represent your establishment, so you’re better off making sure you have chosen the right people. As stated in a previous blog, choosing team members based on personality, passion and dedication is much more reliable than only experience. However, knowing what kind of person you need within your team is the first step, so don’t cut corners. Make sure that your servers have a leader and your kitchen staff have a manager, because at the end of the day, if you’re not there, you must have reliable and acquainted staff that can take on the role for you.