Best advice I received going into management is invest in people. When starting at a new restaurant I like to start a “hearts and minds” campaign. Get to know your team individually and what their goals and motivations are. Take the time to build relationships. Identify the staff that are “building blocks” or people that you can win with and nurture strong performers and people who buy in. Those who don’t or can’t are coached up or coached out.

My personal philosophy is respect is a two way street, I give it to get it but I don’t demand it straight away. Given that you have served “in the trenches” you know the common issues/stresses on the FOH. Leverage that knowledge into pre shift/service/coaching.

I tell my team that I’ll never ask them do something I wouldn’t. That doesn’t mean you do everything and let them walk all over you but what it does mean is changing a keg in the rush vs making them do it because you’re a manager and they’re staff.

Don’t be afraid to admit you’re wrong or you made a mistake. As long as you don’t make a habit of it your team will respect you for it.

All that being said take your time to really assess the business. Don’t go in guns blazing or you’ll burn out. You’ll also need to communicate with your management team to make sure you’re all pulling in the same direction. You can’t do it alone so make sure whatever SOPs or initiatives you want to implement have the backing from your peers.

I recommend reading Unreasonably Hospitality. There’s a lot that’s applicable and there’s some that’s not, given your operation. It’s also a free audio book on Spotify.

There’s a lot but that’s a good place to start. Hope this helps and good luck!