Develop and Maintain a Positive Mental Attitude

Develop and Maintain a Positive Mental Attitude

How many negative restaurant managers have you had the misfortune of working with?  You know the type . . . the ones who walk around with this huge, dark cloud hanging over them.  You can almost sense the storm clouds gathering before they even arrive at work.

They almost never enter a shift without whining or complaining.  Throughout the shift they somehow manage to humiliate, degrade and alienate anyone that crosses their path.  By the end of the shift everyone who is working alongside them is emotionally and mentally exhausted.

Oh, I’m sorry . . . was I talking about you? 

Stop and think for a moment.  Do you ever hear any of the following in your head or spilling from your lips? 

  • “The last manager ran the business so far into the ground that it will never recover.”
  • “We’re in a bad location.”
  • “I can’t get good help.”
  • “This is the worst bunch of employees I’ve ever had to work with.”
  • “There is no opportunity for advancement.”
  • “I work hard everyday and no one appreciates it.”
  • “My boss doesn’t understand.”
  • “I’m not paid to do that.”
  • “No one ever told me.”
  • “Nobody motivated me.”

And the list goes on and on . . .

Negative restaurant managers generally use such statements in order to deflect attention away from their own inadequacies.  They increasingly rely on excuses in an effort to justify their own lack of performance.  Without realizing it, these managers have brought about their own negative circumstances.

Every minute of every day you move closer to what you are focused on.  If all you’re focused on is problems, that’s all you’ll ever see.  If all you ever think about are the bad things that may come your way, you create a mindset that supports and breeds negative results.  Garbage in.  Garbage out. 

Over time, the negative manager becomes more and more focused on finding reasons for failure as opposed to reasons for success.  Morale, commitment, quality and service levels are the first to feel the negative impact.  Eventually, shifts deteriorate and the entire restaurant begins to spiral out of control.

In order to run an effective restaurant shift you must first accept one simple law of leadership:  before you can manage others, you have to have the ability to manage yourself.

Perhaps the most important secret of running an effective shift is the ability to develop and maintain a Positive Mental Attitude, or P.M.A. for short.

No one wants to work with or for a “stinking-thinking” manager with a loser mentality.

People are naturally drawn to those who have a positive outlook and clear sense of direction. 

Your attitude defines you as a leader.  Your thinking affects your decisions and your decisions affect your actions. 

Change the way you think and you’ll change the direction of your shifts, your operation and your life. 

Copyright © Troy Brackett, RestaurantNews.com.  All Rights Reserved.

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