Business

Restaurant staff scheduling ties directly into the dining room service and crucial for keeping your staff tight, happy and well connected. In every way, a balance must be achieved by matching the dining room service labor needs to forecasted business. There should be a system whereby the staff shift availability days can be communicated in writing to the person who makes up the schedule. A simple staff shift availability sign-up sheet posted conspicuously will do as each staff member should work a balanced amount of shifts throughout the week. If the schedule maker is burning out staff members with extra shifts or scheduling too many staff members to work only 1 or 2 shifts, it will subtract from customer service. A restaurant will get more efficiency from staff members working 3, 4, or more shifts per week rather than only 1 or 2 shifts per week. One may have to bend this guideline to keep the work schedule filled, but it should be kept to a minimum. Constant communication with the st

We've all seen the stereotypes in the movies. A clipboard carrying over zealous boss in a fast food restaurant, with little regard for his employees and their well being. For the most part, the managers of these restaurants are hard working individuals with goals, aspirations, and the desire to achieve them. Often, the fast food manager will be someone's first boss. How they take on that role and nurture a future workforce is their responsibility. How many of us can remember our first boss? I assume the majority of you can, it was that powerful of a memory, or unfortunately, that dramatic of an experience. Distinguishing Between a Leader and a Manager Leaders and managers, although similar in roles are very different species. Their basic roles are the same, controlling costs, hiring and firing, and maintaining "controlled chaos" in a fast pace and demanding environment. What differentiates them is how their employees react to their method of leadership/management. Man