Published September 23, 2016
Day after day, you strive to satisfy customers at your restaurant by delivering quality service and delicious food but how do you achieve that? Whether you implement a no cell phone policy to eliminate distractions, set stricter attendance guidelines for the undependable or enforce a behavioral plan for employee disagreements, making sure your staff stays on track will allow you to focus on other areas of your business. Touch base with each employee for a one-minute-meeting. Giving staff the opportunity to find out the expectations for the day, and give you the chance to set goals for them. Set up a weekly or monthly challenge for hostesses, cooks and wait, staff. This will also allow you to share your expectations for your employees, whether discussing prep for the upcoming holiday season or how to manage time more efficiently.
Key Takeaways:
- making sure your staff stays on track will allow you to focus on other areas of your business.
- Always document any disciplinary measures and keep in a confidential employee file.
- Your team will follow your example — make sure you make the most of it.
“”Your staff is the backbone of your business. Their behavior impacts how your business runs. But, as the boss, you’re responsible for making sure their behavior doesn’t negatively affect your business””
http://www.foodservice.com/blogs/show.cfm?contentid=103914
From bad to good: Tools to get your staff on track
Day after day, you strive to satisfy customers at your restaurant by delivering quality service and delicious food but how do you achieve that? Whether you implement a no cell phone policy to eliminate distractions, set stricter attendance guidelines for the undependable or enforce a behavioral plan for employee disagreements, making sure your staff stays on track will allow you to focus on other areas of your business. Touch base with each employee for a one-minute-meeting. Giving staff the opportunity to find out the expectations for the day, and give you the chance to set goals for them. Set up a weekly or monthly challenge for hostesses, cooks and wait, staff. This will also allow you to share your expectations for your employees, whether discussing prep for the upcoming holiday season or how to manage time more efficiently.
Key Takeaways:
“”Your staff is the backbone of your business. Their behavior impacts how your business runs. But, as the boss, you’re responsible for making sure their behavior doesn’t negatively affect your business””
http://www.foodservice.com/blogs/show.cfm?contentid=103914
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