HomeGetting StartedAn Ideal Guide To Restaurant Staff Management In 2022

An Ideal Guide To Restaurant Staff Management In 2022

Restaurant staff are the backbone of the restaurant business. The staff has the maximum amount of responsibility when it comes to operating the restaurant. If the staff is not competent enough to manage the restaurant in the owner’s absence, then the business would go haywire. The restaurant staff can be divided into two parts; Front-of-the house staff and Back-of-the-house staff. The former includes the waiter, biller, captain, server and doorman. While the latter comprises the kitchen staff i.e. the chefs, cooks and the cleaning staff.

Only when everyone on the staff is well acquainted with his/her task, is trained well to deliver the best and is motivated to work is when the restaurant process can run smoothly. But the path to creating a well-organised restaurant staff management system starts from the hiring process itself. It is the duty of the owner to formulate an effective screening process and provide the staff with proper training.

Guide To Restaurant Staff Management

Restaurant owners who have been in the business for a long know by the thumb rule that a well-structured staff management is the key to running the business. They know the value of a trained and responsible staff who helps improve the overall quality of service. Here are your tips on employing a restaurant staff management system.

1. Quality Over Quantity

The restaurant staff has to manage all the tasks of the restaurant during, after and before the operating hours. And for smoother and faster operation, they should be well acquainted with their tasks. This is only possible when they have been given enough freedom to learn well and time in perfecting their chores till it is done quickly and without much error. If the restaurant has a high employee turnover ratio, then that level of quality work can not be delivered.

To have a low employee turnover ratio, the owner needs to create a proper screening and hiring process. There should not be over or under hiring of the staff. If the staff strength is too high, then their additional salaries become an expense and if there the staff strength is less, then the staff is overworked and so, does not have job satisfaction. It is the owner and manager’s role to locate which work requires what amount of man force and delegate tasks as per the staff’s capabilities. But determining the staff requirements for the restaurant, the qualifications and skills needed for hiring restaurant staff and the salary budget, the candidates absorbed staff immediately finds its place in the workflow and the staff hierarchy.

2. Create A Hierarchy

The existence of the hierarchy is often taken with a wrong interpretation. It is assumed that the presence of a hierarchy would constrain freedom and would create an authoritative work structure. But that is not the case. If there is a hierarchy in the restaurant staff management, then the work, power and responsibility are divided among the staff based on their experience and skill at the job.

A deeper form of comradery is formed between the lower and the higher levels in this restaurant hierarchy as the older and much more experienced employees are given the responsibility to mentor the younger ones. For the restaurant owner, the existence of a hierarchy helps manage all the staff and assess their growth and development at their allocated tasks. With the help of such a set systems learn their task to perfection and have help available whenever needed.

In the presence of a hierarchy, staff training also becomes simpler. The manager or the owner can immediately place a new candidate under the staff member ranking at the top or managing that respective sect of the restaurant.

3. Give Time To Adjust And Learn

This rule does not just imply to the new requited staff member but to all the entire staff. Everyday restaurants cater to different kinds of customers. Even a manager who has been working in the restaurant industry for years would have days where he/she would have trouble handling the customers. The customer trends change and so do the trends in restaurant industries. And so, the staff and the managers should be given enough time to adjust and adapt to the changes.

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The restaurant staff needs to feel heard and respected. If the staff feels that their opinion or experience would not be considered, then they would not cooperate well or give their inputs which in other situations could’ve helped improve the overall performance of the restaurant. And so, by conducting regular staff meetings, inquiring about the staff’s issues, praising their efforts and resolving their queries, the staff would be motivated to work better.

restaurant staff taking order from a customer | Guide To Restaurant Staff Management In 2022

4. Cross-Train Your Staff

A lot of restaurateurs simply create a hierarchy and allot all the managerial tasks to the top levels. They prefer creating a set module and structure of training and working in a restaurant where every staff does only what he/she is hired to do. But this rigid work model does not work in the long term. In such a structure if a single staff member quits, takes leaves or fails to deliver then affects the performance of all the restaurant staff. Therefore, one of the tricks to ideal restaurant staff management is to cross-train your staff.

Cross-training essentially means that all of your staff members are comfortable and competent to perform all and every task in the restaurant. In case your biller is absent, your captain should know how to man the billing counter, punch KOTs, generate bills and settle payments. If your head chef is sick then your sous or even pastry chef should know how to prepare the restaurant’s signature dish. And most importantly, all of your staff members should know how to operate the restaurant PoS system.

5. Assess Your Staff’s Growth

Employing restaurant staff is not merely about hiring them and allocating them their daily tasks. It is the duty of the restaurant owner, the department heads and the managers to assess the growth of the staff from time to time and assist them if they face any difficulties. If the staff does not feel content with the job allocated and the salary paid, then he/she is most likely to shift the job. The restaurant owners should understand that there is a high demand for trained restaurant staff in the market and if your trained staff leaves, it would be your business which will face the challenge.

Providing not just monetary perks but also verbal appraisals helps boost the confidence of the staff members. Large chains of hotels and restaurants host monthly rewards systems like the Star of the month, Best performer of the week, Customer’s favourite staff which motivates the staff members to perform better at their tasks.

There are no set rules or a guidebook to restaurant staff management because after all your staff are humans too. And just like in every single industry, the performance of the employees and staff are affected by many internal and external factors. Even though the restaurant managers and owners cannot control the external or staff’s personal matters, they can create a safe space for their staff members where they feel heard and satisfied.

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Ishika Tripathi
Ishika Tripathi
Ishika Tripathi is a Marketing and PR content writer at Petpooja. During her free time, Ishika is more likely to be found tucked in a quiet corner reading a book while her forgotten cup of coffee is growing cold next to her. Reach her at Ishika.tripathi@petpooja.com


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