| You want your restaurant to run smoothly so | | | | Have an employee suggestion box for ways to |
| that your customers have the best experience | | | | improve the restaurant or working conditions. |
| possible and that productivity is maximized. The | | | | Since your staff members are the ones with the |
| best way to have things running smoothly is to | | | | most customer contact, they hear what |
| have a well trained and versatile staff. Let's | | | | customers want and need. Your staff will also |
| discuss how you can make the most of your | | | | know what is needed to make them more |
| restaurant staff through cross-training and better | | | | efficient in their jobs and their suggestions could |
| scheduling. | | | | very well save the restaurant a significant amount |
| Once an employee knows his or her job well you | | | | of revenue. |
| should cross-train them for other positions. This | | | | Does your staff have a comfortable place to |
| allows you to move a server to the cashier | | | | relax during their breaks? It's tough to spend |
| position or a cashier to a server position during a | | | | hours on your feet and a quiet place to sit down |
| lunch or break period. By cross-training, you not | | | | for a few minutes will give them a chance to |
| only won't be cut short of personnel but you will | | | | recharge and recoup some energy or eat their |
| be teaching your employees new skills that can | | | | lunch. Just giving them permission to step out into |
| be used in the future should they have to leave | | | | the alley is hardly conducive to a happy, efficient |
| your establishment. Staff should also be happier to | | | | and comfortable staff. You needn't provide a large |
| work a variety of positions to make their shift | | | | communal lounge but a small room or patio with |
| more interesting. | | | | comfortable furniture will go a long way to ensure |
| Your kitchen staff should be cross-trained, too. | | | | happy and loyal employees. |
| Your chefs or cooks should know how to prepare | | | | Your managers are very important to the |
| any dish on the menu and also how to operate | | | | smooth operation of the restaurant. They handle |
| the dish washing system and other kitchen | | | | complaints, resolve disputes in a diplomatic manner |
| appliances. Of course you will compensate your | | | | and make sure there is enough staff on hand in |
| staff accordingly for doing a different job when | | | | the dining area and in the kitchen. Consider |
| needed. This will ensure full and enthusiastic | | | | offering continuing education to your managers |
| cooperation. | | | | and the chance to attend seminars on new and |
| You've heard the classic Boy Scout motto, | | | | innovative techniques. The more they know, the |
| "always be prepared". Well this is especially | | | | better they can do their jobs and keep your |
| valuable in the food service business. By always | | | | customers coming back |
| having a standby person that can be called in | | | | If employees are unhappy at work then they |
| during an emergency, you'll not be caught | | | | often take out their stress on the customers by |
| shorthanded. Most employees are happy to pick | | | | not being as hospitable and helpful as they should |
| up some extra hours, even overtime, and will | | | | be. Being short staffed can also result in bad |
| cover a shift for a co-worker who is ill or has a | | | | customer relations as it leads to slow service and |
| family or transportation emergency. When you | | | | mistakes. Get you restaurant off to a good start |
| make your weekly schedule, be sure to have a | | | | by giving some serious thought to how you will |
| person on call for each shift so that you can | | | | train and schedule staff. If you keep staff happy |
| avoid being caught short. You may even want to | | | | and satisfied with their work then you should |
| fill a shift yourself occasionally so if you don't | | | | retain them for longer periods on average and |
| know how to do every job in your establishment, | | | | this will result in a team that gets to know each |
| it's time to learn. | | | | other well and works well together. |
| Tap into your staff's creativity and experience! | | | | |