What are the wait staff tips going to be like if the cutlery is marked, stained or dirty? What are profits going to be if the plumber is coming once a month to snake the drains?
The wait staff is always late. Why are my food costs going thru the roof? Is good food going into the garbage and being taken home later that night? It is time for some changes.
will never occur over night
A good manager or owner must be capable and willing to do any task in the restaurant, good or bad. What dishwashers want to work on busy nights? Which waitress wants to work on the slowest night of the week? Who wants to work with a group that doesn’t get along with each other?
Take an inventory of what motivational problems you are having at the restaurant. What tasks do not get performed to your satisfaction? You must have a starting point.
Never ask an employee to do a job that you would not do yourself.
A great management technique is to always take the garbage out with the help of the dishwasher. This technique shows leadership and gathers respect. If the manager can take the garbage out then the rest of the staff can perform any task required at any given time. Surprisingly, theft will be reduced in the restaurant with this technique.
I once had a boss that would sweep up the cigarette butts outside of the restaurant every day at 5pm. The whole afternoon shift would see the boss performing an unwanted task as they were to start their shift. The respect gained by this simple leadership technique was worth its weight in gold.
The same boss would help the wait staff bus tables thru the busy dinner periods. The wait staff loved the boss. They would do anything for her.
Simple employee engagement techniques start the ball rolling to achieve a better restaurant team, with little expense. Once the ball is rolling … don’t stop adding techniques. The fun is just beginning.