Author : Steve Riley
Hiring restaurant and bar staff is an ongoing job. Even if you have enough staff, you should be looking for others at all times. When you go out to eat, when they come in to eat. Friends of your staff are a great way to find good people.Once you have the "right" person hired, there are some key things that you should keep in mind.
Develop a training schedule. Unscheduled training will lead to extra hours and lower productivity. Explain daily objectives for each trainee and trainer. Create a training program and checklist. Have the trainee and the trainer sign off each shift that the objectives have been completed. This also helps to ensure that they trainee is staying on schedule and your training is consistent. Keep the sheets in the staff's file in the office.Provide a free meal each shift to each trainee. Allow them to order from certain sections each shift. This will give them a chance to try different items. Example: Day 1 - Apps, Day 2 - soup/salads, Day 3 - mains… How do you expect them to sell the items if they have never tried them? "Oh, I'm sorry, I've never tried that." Would you order it?You need to compensate the trainer as their productivity will be lower. They will not be able to take as much of their normal workload. Less tables for them = less money. See if giving a free meal to the trainer is enough compensation for training vs. extra hourly. If not, perhaps you could let them make their own schedule the following week. Look for something that they will find a bonus, without costing you extra dollars. paying them more is an option, but the most expensive option.Document the training. This will save you piles of money if you end up in Labour Court down the road. See point number 2.Spend some time explaining to new staff that you understand they will make mistakes and this will cost the store money. You expect mistakes, but excessive, unnecessary mistakes will not be tolerated. Explain the cost of everyday items to the staff. Example: This plate costs $32.50, this knife, $2.87, this napkin $0.04. Restaurant/bar staff seem to think that the store makes about 80% of every dollar sold. Explain that the average net income is about 5%. When they sell a dollar, the store makes a nickel.Again, you will always be hiring and training. Sure, May and September are the busy times for turnover, but if you have a system in place and a plan…you should be good. Remember that they want to work for you and they want to be trained. When they are trained properly, they are less likely to quit and go and work for your competitor.Top Shelf Consulting has been helping Ontario restaurants increase profits since 2000. Specializing in Menu Engineering, Cost Controls, and Service Selling, Top Shelf offers both one-on-one consultations as well as full-day seminars.Check us out at http://www.topshelfconsulting.caSubscribe to our monthly newsletter for FREE tips and more.
Keyword : restaurant, bar, training, staff
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