Industry experts answers questions on improving foodservice operations
To get on the same page with your younger staff, you have to take the time to listen and explain.
Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.
My feeling is that phones distract staff from prioritizing guests, and introduce an unnecessary and unsanitary item into a foodservice setting.
For English language learners, I always recommend they ask for the exam in their native language so they would have the advantage of a bilingual exam.
Your team is unhappy about something and wants to get your attention. You can lower your chances of facing a protest or petition through creating an open environment.
It can be tricky to find the balance between listening to your team’s point of view and avoiding giving your power away. You may accept many or few recommendations.
Employees need to be brave enough to get out of our comfort zones and explore the soft skills that complement our abilities to provide exceptional hospitality.
Your two shifts disagreeing is really a teamwork problem. Of course each shift has their immediate goals, but your operation is much larger than that.
The short answer is yes, but with a strategy. Use review sites to listen to your customers, because they are talking. Then develop a strategy with your team.
An employee manual can be a valuable tool for your operation, but it is only effective when used correctly. addressing these points should alleviate missteps.