This Tenth Day of Christmas bring 10 other tidbits.
An informative training manual with real life stories about the food, beverage, and in general customer service industry. Common sense approach on how to treat customers and guests.
Guideline 1 – When hired pay close attention to all specifics of the current owners interview process as you may, or may not, want to use adapt of the techniques-versus their branding imprint.
Guideline 2 – Be very attentive to the training process, the specifics that training is giving to certain details, ie., are they a fish house with great fresh fish everyday, or do they feature a seafood buffet with certain items the public would love.
Guideline 3 – Watch how chefs & cooks prepare the foods, prep the food, & the consistency of the presentation when it served at high volumes of business and lower volumes of business. Is there high quality of consistency.
Guideline 4 – Be observant of the scheduling method to prepare for business. Is it detailed with sufficient staff during the busy times, less staff during slower times, and do they schedule to a budget with forecasting of sales?
Guidelines 5 – How does the manager or owner forecast sales for the day, the week, or two weeks to get ready for proper food orders and scheduling of employees? This is very important as these sets of numbers are normally the largest part of assuring costs are in line.
Guideline 6 – How often does the owner/ manager do an inventory for food, wine, alcohol, etc., for the purposes of generating a profit and loss report? Is it bi-weekly, monthly, or do they do an inventory? The P&L report becomes the ultimate report card — especially if a loan from a bank or investor is involved. They want status report.
Guideline 7 – Help take, or offer to take the inventory. This will show you are involved and wanting the business to succeed.
Guideline 8 – How is facility management? Is there a process, a checklist, a job list as staff is ending their job for assuring the restaurant meets clean standards and health code standards.
Guideline 9 – Read about the restaurant industry and take mental notes when you visit a restaurant and all of the things that make a restaurant operate well. Are there particular items you would add to your menu? A certain procedure for your staff to follow? Don’t be afraid to ask questions of the restaurant manager where you are a customer.
Guideline 10 – Let your restaurant owner know you are interested in becoming a manager or supervisor so they can guide you along and give you direction and specific jobs to make you better. Ask them to show the process for sales forecasting, labor scheduling, food inventory, and finally how to put together a solid P&L.
Learn more at: www.waiterpros.com
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers