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".
Monday, July 12, 2010
Saturday, July 10, 2010
Hi,
My name is Griff. I am a Restaurant Geek. I've been in the business for 24 years. I've done it all. I have washed dishes and managed several restaurants and opened countless others.
Along the way I have learned a few things.
I also cooked for many of those 24 years. That was my passion. "Was" being the operative word, the desire to make more money took precedence.
There is something called politics that is prevalent in the restaurant business, as well as everywhere else. The game that people play - there are no written rules - there is no way to learn how to play well and to keep to your values - Lies and deception are tools of the successful player, and I've been tooled.
Remember that scrumptious BBQ pizza you considered ordering from a national pizza chain?
It was my idea.
Did I get credit for it?
NO WAY! My boss did.
I was bored one day at work and started fiddling around with stuff I found in the walk-in cooler. Every restaurant has stuff in the walk-in that has nothing to do with the menu items . Anyway, I made some hand-tossed pizzas, brushed on a healthy layer of BBQ sauce, found some BBQ beef an employee had left from his lunch, added that, and topped it all off with a triple cheese blend of Mozzarella, Monterey Jack and Cheddar.
Ya Know What? That was one awesome pizza!
So I offered a slice of it to my District Manager...and I found MY BBQ PIZZA on the National Menu 6 months later. I felt violated, right there in the kitchen. My immediate manager, after hearing my story, said he would ask the DM about MY BBQ PIZZA. Nothing ever happened. It is a good bet he said nothing, even though he said he would and said he did. What a wuss.
Look for MY BBQ Pizza from time to time and I'll see you later "In The Weeds".
My name is Griff. I am a Restaurant Geek. I've been in the business for 24 years. I've done it all. I have washed dishes and managed several restaurants and opened countless others.
Along the way I have learned a few things.
I also cooked for many of those 24 years. That was my passion. "Was" being the operative word, the desire to make more money took precedence.
There is something called politics that is prevalent in the restaurant business, as well as everywhere else. The game that people play - there are no written rules - there is no way to learn how to play well and to keep to your values - Lies and deception are tools of the successful player, and I've been tooled.
Remember that scrumptious BBQ pizza you considered ordering from a national pizza chain?
It was my idea.
Did I get credit for it?
NO WAY! My boss did.
I was bored one day at work and started fiddling around with stuff I found in the walk-in cooler. Every restaurant has stuff in the walk-in that has nothing to do with the menu items . Anyway, I made some hand-tossed pizzas, brushed on a healthy layer of BBQ sauce, found some BBQ beef an employee had left from his lunch, added that, and topped it all off with a triple cheese blend of Mozzarella, Monterey Jack and Cheddar.
Ya Know What? That was one awesome pizza!
So I offered a slice of it to my District Manager...and I found MY BBQ PIZZA on the National Menu 6 months later. I felt violated, right there in the kitchen. My immediate manager, after hearing my story, said he would ask the DM about MY BBQ PIZZA. Nothing ever happened. It is a good bet he said nothing, even though he said he would and said he did. What a wuss.
Look for MY BBQ Pizza from time to time and I'll see you later "In The Weeds".
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