What you'll learn
Master the art of restaurant staff schedule
Tips for improve teamwork in the restaurant workplace
Five ways to build a rapport with your restaurant employees
Restaurant HR best practices
Restaurant employees tips
Six restaurant employee incentives to keep your staff happy
How to decrease restaurant employee turnover
Employee conflict resolution in your restaurant workplace
Guidelines for training restaurant servers
Best practices for restaurant staff training
Human capital management in food services industry
The role and responsibilities of HR in a restaurant
Maximizing productivity and profitability with technology
Restaurant staffing cost control is critical
Requirements
No requirement
Description
The restaurant industry has a great future but its one of the industry that has much competition, all the businesses in this sector are fighting for the same customer dollars, this then means that restaurant managers and owners need to find ways to optimize other areas of their businesses, like controlling operating cost, if they want to boost profitability and remain competitive in the long run. This industry is renowned for high turnover, fluctuating demand, and limited number of high -dollar work shifts, its very important for owners and operators to look for possible ways of balancing staff management and the same time improve profit margins. Restaurant owners are battling on two front that is they are looking for customers and also fighting for talents such as servers, kitchen crew, and managerial staff. Currently hiring and retaining the best talent for your restaurant business is very difficult, this has become a very big challenge to must operators.One of the things that restaurant operators must do is to set up a human resource department that can aid in the establishment creating a culture of transparency, this means employees will feel safe, secure, and informed at all times. Human resources play a very vital role in making that happen. They can do that by creating and maintaining an environment of trust and transparency. The working environment must be safe for the employees to work so that they will build confidence and also understand that their work is safe. The restaurant owners must adopt a transparent and open door culture that allowed employees to feel free to contact their superiors and express their opinions concerning their job without fear. The nature of the restaurant business dictate that managers must do everything to decrease the turnover of the employees by way of hiring right the first time, this then means the person who is good enough may not be the right person for your position. Aim for the outstanding employee and you will reap the better reward. Restaurant employees need to be motivated more so that they can work to their maximum best.
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 Human capital management in food services industry
Lecture 3 Restaurant staffing cost control is critical
Lecture 4 Maximizing productivity and profitability with technology
Lecture 5 The role and responsibilities of HR in a restaurant
Section 2: Master The Art Of The Restaurant Staff Schedule
Lecture 6 Why is restaurant scheduling important
Lecture 7 How does restaurant employee scheduling work
Lecture 8 How to build a staff schedule
Lecture 9 Restaurant staff scheduling tips
Section 3: Guidelines For Training Restaurant Servers
Lecture 10 Create a server handbook
Lecture 11 Hold a server orientation for all new hires
Lecture 12 Set goals for server training
Lecture 13 Cross train your servers
Lecture 14 Shadow an experience server
Lecture 15 Hold a menu tasting
Lecture 16 Perform testing and role play
Lecture 17 Ongoing training
Lecture 18 Create incentives
Section 4: How To Decrease Restaurant Employee Turnover
Lecture 19 Hire right the first time
Lecture 20 Increase their pay
Lecture 21 Start an employee loyalty program
Lecture 22 Train and cross train
Lecture 23 Provide the ladder
Lecture 24 Be a dedicated team leader
Section 5: Employee Conflict Resolution In Your Restaurant Workplace
Lecture 25 Understand that conflict is not always bad
Lecture 26 Pick your battles carefully
Lecture 27 Keep it out of the customer eye
Lecture 28 Identify the source of the problem
Lecture 29 Find a solution
Lecture 30 Focus on ( and follow up with) the team
Section 6: Six Restaurant Employee Incentive To Keep Your Staff Happy
Lecture 31 Applaud attendance and loyalty
Lecture 32 Implement team and individual incentives for performance
Lecture 33 Establish incremental goals
Lecture 34 Acknowledge their effort
Lecture 35 Feed them
Lecture 36 Show them they are valuable to you
Section 7: Best Practices For Restaurant Staff Training
Lecture 37 How to train your restaurant staff
Lecture 38 How to train new restaurant employees
Lecture 39 How to train bar staff
Lecture 40 Training topics for restaurant staff
Lecture 41 Training tools use in restaurant staff training
Lecture 42 Training programs for employee in restaurants
Section 8: Restaurant Employee Safety Tips
Lecture 43 Train your employee in restaurant safety procedures
Lecture 44 Operate restaurant equipment safely
Lecture 45 Practice restaurant fire safety
Lecture 46 Prevent common restaurant injuries
Lecture 47 Provide your employee with safety equipment
Section 9: Restaurant HR Best Practices
Lecture 48 Create a culture of transparency
Lecture 49 Hire slow, fire fast
Lecture 50 Provide on going training that builds confidence
Lecture 51 Offer reliability with benefits and payroll
Lecture 52 Maintain compliance and create a safe world environment
Section 10: Five Ways To Build A Rapport With Your Restaurant Employee
Lecture 53 Get to know each employee
Lecture 54 Have an open door
Lecture 55 Share way you know
Lecture 56 Give feedback-positive and negative
Lecture 57 Say hello, good bye, and thank you
Section 11: Tips For Improving Team Work In Restaurant Workplace
Lecture 58 Encourage informal social event
Lecture 59 Clarify roles and specify goals
Lecture 60 Reward excellent team work
Lecture 61 Establish effective communication
Restaurant employees, cooks, servers, managers, owners, restaurant association, directors, customers, restaurant policy makers, suppliers, meat agencies, farmers, food consultants, health inspectors, CEO, customers, everybody etc.



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