7 Books Every Owner Gives a New GM on Day One
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In the fast-paced and competitive landscape of New York City’s restaurant scene, having a solid foundation in management principles is crucial for success. New general managers (GMs) need immediate access to resources that can equip them with the insights and strategies necessary to navigate the complexities of dining operations. The right books can serve as vital tools to instill best practices and foster a culture of excellence.
This guide outlines seven essential books that every restaurant owner should hand to their new GM on day one. From hospitality principles to financial management, these texts provide a wealth of knowledge that can be directly applied in bustling neighborhoods like the Lower East Side or Williamsburg.
1. Setting the Table Danny Meyer
‘Setting the Table’ by Danny Meyer is an essential read for any new GM stepping into a New York dining establishment. Meyer’s insights on hospitality and guest experience are foundational, emphasizing the importance of creating emotional connections. For GMs at venues like Union Square Cafe, this book serves as a guide to building a service culture that prioritizes warmth and attentiveness, making it invaluable for any operator aiming for longevity in the competitive NYC market.
2. Unreasonable Hospitality Will Guidara
‘Unreasonable Hospitality’ by Will Guidara is a must-read for GMs looking to elevate their service standards. Guidara’s real-world examples from 11 Madison Park illustrate how extraordinary hospitality can create memorable dining experiences. For GMs in upscale neighborhoods like the Flatiron District, this book offers innovative strategies to exceed customer expectations, making it essential for those aiming to create a loyal clientele.
3. The Restaurant Managers Handbook
The ‘Restaurant Manager’s Handbook’ is a comprehensive resource that covers all operational aspects from staffing to inventory management. This guide is particularly useful for GMs in busy areas like Hell’s Kitchen, where juggling multiple responsibilities is the norm. Its practical approach and step-by-step frameworks help new managers implement efficient systems and policies that can streamline operations in a high-pressure environment.
4. Bet the Farm Restaurant Industry
‘Bet the Farm’ provides a unique perspective on the financial side of restaurant management, making it vital for GMs faced with budgeting challenges. This book gives insights into risk management and investment strategies, relevant for operators considering expansion in competitive markets like the East Village. Understanding these principles can help GMs make informed decisions that could either secure or jeopardize the future of their establishment.
5. Restaurant Success by the Numbers
‘Restaurant Success by the Numbers’ is a crucial guide for GMs needing to understand the financial health of their operations. This book breaks down key performance indicators and financial metrics, which are essential for GMs in neighborhoods like the Financial District where margins are tight. Implementing the strategies outlined can lead to improved profitability and sustainability, making it a fundamental resource for new managers.
6. Front of the House Inspiring Hospitality
‘Front of the House: Inspiring Hospitality’ focuses on the front-of-house experience, providing practical advice on service excellence. For GMs in family-owned establishments in areas like Astoria, this book emphasizes the importance of training staff to create an inviting atmosphere. The actionable tips and real-life scenarios presented can inspire a service culture that resonates with guests, enhancing their overall dining experience.
7. The Surprising Power of Liberating Structures
‘The Surprising Power of Liberating Structures’ introduces innovative management techniques that empower staff and enhance teamwork. For GMs in modern, collaborative spaces like DUMBO, this book encourages creating an inclusive environment that fosters creativity and engagement. Implementing these structures can transform the way a team operates, leading to increased productivity and satisfaction among staff and patrons alike.
Equipping your new GM with these resources will not only streamline operations but also enhance the overall dining experience. Start with ‘Setting the Table’ to establish a strong customer service ethos.