Don’t Forget the Details
Restaurants lose a lot of money by neglecting areas in which small amounts of money are siphoned off unnecessarily. One of the major areas in which this occurs is accurate shift logging. Staff should not regularly clock in early. Yet, this is a common occurrence. Ultimately, it is the result of poor management. Managers need to routinely monitor the hours each employee is clocked-in for. If there is work to be done that is requires your employees to regularly clock in early, you are short-staffed. If, on the other hand, an employee is in the habit of clocking in early without necessity, this is a serious matter and warrants a discussion with said employee.
Further, when on the clock, staff should have clear direction as to their responsibilities and a strong sense of the time required to complete each duty. It is important to be fair and empathetic. You should not micromanage your staff; however, it serves no one if certain members of the staff get by through fudging their hours and duties.
An Eye for Success
The default for most people is to go with the flow, even when it doesn’t make sense. Managers must constantly assess the workflow of each department and weed out inefficiencies. Common examples include overproduction of meals which are then wasted; overstaffing time periods which are typically slow; understaffing time periods that are typically popular, etc.
In addition, management should encourage all staff members to perform their duties with an eye for efficiency. Every member of your restaurant’s staff should feel confident offering suggestions and input for improvement. Complacency leads to paralysis. Things can always be improved.
Start with Respect
Fundamentally, managers must create an environment of respect. Staff who feel valued will think twice about jeopardizing their situation by clocking in early or performing their duties slowly to ride out the clock. Loyalty is powerful and valuable. If your staff feel as though they are an important part of the team, they are more likely to invest the best of themselves and more of themselves into protecting their situation and the good of the restaurant as a whole.
These suggestions are rooted in common sense; yet, a wise man (Voltaire) once said, “Common sense is not so common.” The practices outlined are not common because they require careful thinking and implementation. You will find the result is worth the effort.
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