All the waiters are hustling in between the kitchen and the customers, chefs are busy preparing the meals and all your customers are busy chatting about one thing or the other. There’s one thing which will cross your mind after this description. “Effectively managing restaurant staff is hard”.
Yet in the hospitality business, the happiness and satisfaction of your employees translates directly into the satisfaction of your customers, and eventually the bottom line. So, this time we came up with a few tips on managing restaurant staff effectively:
1. Communication is the key
Communicating with your staff is important, but how, when and where you offer criticism is just as important as what you say. First you need to observe where and how are they lacking in performing their duties. Compliments carry more impact if you dole them out right away. If you catch people doing things right, offer them immediate praise.Criticisms, on the other hand, are more sensitive. People are much more receptive to constructive criticism if they aren’t already on the defensive. Make sure to sandwich it between two compliments to soften the blow.
Also, make sure to share positive feedback from customer comment cards at the end of every night out loud to your staff.
2.Lead by Example
Only way to expect strong performance from your staff is to start with strong leadership. Set an example for your employees so that they will know what you expect from them. Everyone can see the example you set and become better employees for it. Remind them that they are part of an elite team and give them a sense of pride that they have a job that many people in the industry would covet.
3. Define goals
If there’s one thing that everyone agrees on, it’s that nobody can be expected to do their job properly if they aren’t even sure what their job entails. Strictly defining all roles and expected growth from each position—manager down to waiter—is essential for smooth operations. Time to time training of the staff is important to make sure that they are meeting your expectations. A daily front of house staff meeting to go over the previous night and set expectations for the night ahead can do the trick.
4. Role Reversal
Critiquing the performance of staff is a manager’s job, but sometimes having the staff critique the restaurant and management is equally effective. You can allow your staff to pick their three least favorite dishes on the menu and dissect what it is about them that they don’t like. It’s the best way to ensure that the menu is constantly changing and improving. Managing restaurant staff can be fun this way and being brought into the managerial fold gives staff a sense of ownership of the restaurant, giving them reason to want to improve.
5. Unique Solutions
Sometimes the best inspiration is found outside the place of business. Connecting with your staff directly to the amazing people that provide our food produces can lead to undeniable results. Cooks and servers alike find new respect for the ingredients they are working with, which in turn results in better food and more enthusiastic service.
These were a few tips to help out all the restaurateurs if they are facing any trouble managing their restaurant. Stay connected for more stuff!