Showing posts with label Restaurant management. Show all posts
Showing posts with label Restaurant management. Show all posts

Tuesday, October 21, 2014

How to set expectations with your employees

The National Restaurant Association's Manage My Restaurant has articles in categories such as Marketing and Sales, Workforce Engagement, Food and Nutrition and Operations. Visit Manage My Restaurant here for this and other helpful tips.

To help employees reach their full potential, leaders should clearly let workers know what they expect. If your employees don't understand what you expect of them, they won't have realistic goals or a path to grow in their positions. You can't trust and have faith in your team if they're not progressing over time. Setting clear expectations ensures everyone is on the same page and working toward the same mission. 

Improve communication and raise the performance level in your restaurant by trying these strategies:

Establish good behaviors from the beginning. Take time with each new hire to discuss exactly how you want things done; you'll reduce problems and frustration down the line.

“It is important to be upfront from the get-go when setting expectations with employees,” says Marilyn Schlossbach, executive chef and owner of five dining locales along the Jersey Shore. “We always review the core values and mission of the company with interviewees and new hires so that they truly understand who we are and what we expect from our team members.”

Put things in writing. Eliminate doubt by putting information into writing, and encourage employees to thoroughly read manuals and handbooks. Documents serve as a point of reference for everyone and offer quick guidance as well as black and white “proof” of what you expect. Similarly, posting written notes from staff meetings can reduce confusion over what was or wasn't said.

Make sure you’re as attentive to the rules as you expect your team to be. All the talk of requiring people to be on time or dress appropriately is useless if employees witness co-workers “getting away” with improper behavior. Workers look at your actions as a guide, so respond and model appropriately.

“Wavering instills a lack of confidence in those being led,” says Dave Weir, CEO of the Los Angeles-based firm Leadership Optimized. “It gives employees a perception that the leader does not know what needs to be accomplished and where to take the organization.”

Offer feedback. Don't assume your employees know what they're doing is right or wrong. Positive feedback encourages behaviors you want continued and lets employees know they’re meeting your expectations. Constructive criticism pinpoints areas that need improvement. Most employees want to do a good job, and your feedback is an essential tool for making that happen. Don't put it off.

Monday, October 20, 2014

5 mistakes new managers make

The National Restaurant Association's Manage My Restaurant has articles in categories such as Marketing and Sales, Workforce Engagement, Food and Nutrition and Operations. Visit Manage My Restaurant here for this and other helpful tips.

Moving up the professional ranks is a common goal for employees in most industries. Receiving the trust and endorsement of your boss to lead a team is no small feat. That’s why new managers are often so eager to please their supervisors, get along with their employees, and solidify their reputations as true leaders. Unfortunately, this excitement can often lead to a few missteps. Be on guard against these common errors first-time managers make, and you’ll be well on your way:

Thinking relationships can remain the same. Moving from your current role to a managerial position is going to change dynamics in and out of the workplace. As a manager, you need to focus on respect and top performance from your team – not friendship.

“The vast majority of restaurant managers are promoted from the ranks of line employees,” says restaurant consultant David Scott Peters of TheRestaurantExpert.com. “They are usually one of the best at their position – someone who shows leadership skills and demonstrates a desire to do more in the business. The challenge is when they first make that move into management; they still want their peers to see them as their buddy.”

While scaling back on outside socializing and being “one of the gang” can be difficult, doing so is critical to getting others to follow your directions and take you seriously as the one in charge.

Holding friends to different standards. Similarly, a manager must treat all employees the same to gain trust as a fair leader. Matt Heller of Performance Optimist Consulting, who specializes in developing leaders in the hospitality industry, says new managers can have trouble with this issue on either side of the coin – favoring their friends by not holding them to the same standards as other staff members or expecting more from their pals to show  they aren’t playing favorites.

New managers need to make expectations clear to all staff members and then follow through. Friends pressuring for special treatment or leniency may need to be reminded privately of a manager’s obligation to be impartial.