Restaurant Management Human Capital

Restaurant teamwork, Master the art of scheduling, How to decrease turnover, Employees safety tips, Servers training etc

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.