Crew

Hiring and training your crew.

One of the most rewarding aspects of opening a new or maintaining an existing restaurant is building a crew that clicks. They work well together, take pride in their work and have fun. Yes, fun, that is important. Happy employees are better at their jobs and provide a better customer experience/service. Why are we here...? You know don't you? There is nothing like a well trained crew to make life easier.

The majority of your crew will age from 16 to 20 or so in fast food and a little older in full service. If you don't like teens, you are finished. They are the backbone of most restaurants, especially fast food. They have limitless energy and are motivated by being able to afford their social life. Keep that in mind. That is why they work. Be firm and treat your people with respect, offer incentive programs and bonuses. If you get a bonus, share it. Without them you would not get one. Be measured with praise. Too much diminishes its value. Everybody likes to know and needs to know that they are appreciated. "Good Job" or "Well done" or "Thanks for picking up that extra shift", costs you little but can save your tail. A well-treated employee will bend over backward to help you out in a pinch.

Their respect is earned, not given because of your position. They are not impressed because you are their manager. That is a non-issue once respect is earned. One thing to keep in mind, NEVER become friends with subordinates. That will doom your effectiveness as a manager. Sponsoring a company team is one thing but attending a party is not a good idea. Their respect is hard won, but the dedication to you and the success of your business is well worth the effort and will provide satisfaction for the employee.

A brief word on management style. Think back on previous employers you liked and isolate elements of their styles you liked and make them your own. While developing your own style, that is a good place to start. Understand that your employees have a keen sense of consistency and fairness. There is no room for favorites in the workplace. We are all human, I think, and will favor some over others, but never let it show. They will call foul in a second if you do. Loss of respect = loss of managerial effectiveness. Be fair, be consistent, be human. These are essential for a well-oiled machine the crew must become when you find yourself "In The Weeds".