Your restaurant staff is your most valuable asset. They are responsible for executing key tasks directly impacting revenue generation and customer satisfaction. From the chefs preparing high-quality dishes to the servers delivering excellent customer service, every employee contributes to the restaurant’s success. Therefore, building a strong, well-trained team is essential for achieving your business goals. Proper restaurant staff management ensures employees are engaged, productive, and aligned with your restaurant’s vision, leading to a seamless and efficient workflow.
Beyond hiring and training, effective staff management involves creating efficient schedules, tracking employee performance, and prioritizing staff well-being. Poor scheduling can lead to overworked employees, inefficiency, and high turnover, while performance monitoring helps identify top performers and areas that require improvement. Additionally, ensuring staff happiness through fair wages, incentives, a positive work environment, and open communication is crucial in reducing attrition and improving overall productivity. This blog will delve deeper into these aspects, providing actionable insights to help you manage your restaurant staff efficiently and create a workplace culture that fosters success. The entire process of successful restaurant staff management can be broadly classified into these aspects:
- Creating the Human Resource Structure and restaurant staff hiring
- Restaurant onboarding and staff training
- Restaurant staff management is done through scheduling, measuring performance, and ensuring staff happiness.
In this blog, we will discuss these aspects in detail, which will help you manage your restaurant staff easily.
Effective Restaurant Staff Management Strategies For Building A Great Team
Great staff is hard to find and retain in today’s competitive restaurant labor market. Here is everything you need to know about creating the right team to aid your restaurant’s growth.
1. Restaurant Staff Hiring
Hiring the right staff is crucial for your restaurant business. The amount of resources you spend on hiring and training your staff is enormous. Therefore, you must ensure that the staff hiring process is done correctly the first time. Here are the tips that you should follow when hiring restaurant staff.
(i) Creating A Human Resource Structure
The first thing you need to do is create a human resource structure that will help you determine the various positions you need to fill for the smooth running of your restaurant. Typically, you would need five types of restaurant staff, depending on your restaurant concept and format –
- Managerial Staff
- Kitchen Staff
- Floor Staff
- Bartenders
- Delivery Staff
Your restaurant’s human resource structure will depend mainly on its concept. For example, if you are a takeaway restaurant, you will require more delivery and kitchen staff. If you run a fine-dining restaurant, the number of servers will increase. The size of your restaurant is another major factor that determines the workforce required.
(ii) Determining The Requirements
Before posting vacancy ads, you need to determine the exact staff requirements. While overhiring would escalate restaurant labor costs, underwiring would negatively impact your operations. You need to analyze the human resources’ actual needs. Talk to department heads, such as the general manager and the head chef, and ask them if extra help is needed. Check your budget and requirements, then determine the number of people you can hire and how much you’ll pay them.
Next, you must create a clear job description for each role and list the exact duties and responsibilities. This will give the candidates an idea of what they are expected to do and help you weed out irrelevant applications.
(iii) Sourcing The Right Candidates
Once you have determined the staff requirements, you need to start advertising to fill out the vacancies at your restaurant. There are several sources you can use when hiring the right candidate –
- Word of Mouth
- Newspaper Ads
- Social Media
- Referrals
- Job Portals
- Restaurant Consultants and Recruitment Agencies
The most important roles in a restaurant are that of a restaurant manager and the Chef. If you hire the right manager, they will automatically help you hire for the remaining roles. Secondly, your restaurant’s Head Chef is your most valuable asset. Not only would they help you with the food and the menu, but they also typically lead the entire kitchen operations. Therefore, you must hire a well-experienced and competent chef for your kitchen. Once you have a great restaurant manager and Chef on board, you can ask them to help with the hiring. Experienced people in the restaurant space typically have a strong network of people they have previously worked with. Your manager and chef can refer suitable people to your restaurant.
(iv) Conducting Job Interviews
Once you have ample candidates at your doorstep, you can start conducting interviews. When interviewing a person, you need to see if their thoughts are compatible with the restaurant’s goals and if they would be the right fit.
Since the restaurant business is based on hospitality and customer service, you must also look for soft skills, especially for the front-of-house job roles. While a pleasing personality, patience, and good communication are essential for the servers and waiters, you need people with teamwork and leadership skills in the kitchen. Make a list of the parameters on which you would judge the candidates.
It is a good idea to ask for recommendations and references from the previous place of employment. Also, check the candidates’ previous responsibilities. This will help you determine how dedicated they are to their work.
(v) Hiring Part-time Staff
Hiring staff part-time or seasonally is a great idea to keep your restaurant labor costs in check. They will help your permanent staff during rush hour, especially during public holidays and weekends when the footfall is generally high. For hiring the best seasonal staff, consider looking at the previous year’s list or asking your employees for referrals.
2. Restaurant Staff Training
No restaurant can function successfully without a well-trained staff who know exactly what to do and how to do it. A well-planned restaurant staff training program will make your staff more efficient and skilled and also aid the restaurant’s day-to-day operations. It also helps familiarize the team with the top management and acts as a communication channel between the two. Here is a list of things you can keep in mind while training your staff –
(i) Preparing A Staff Training Manual
Even before you start the training process, preparing a staff training manual to guide your restaurant staff is crucial. A staff training manual is a small handbook given to staff members when they join the restaurant. It should contain rules they need to comply with, various processes they will be trained in, instructions on performing their duties and responsibilities, and other technicalities.
It is a great resource that the restaurant staff can refer to when stuck. Thus, a restaurant staff training manual is an introductory guidebook for your restaurant workers and employees and a reference material for future help.
(ii) Conducting The Orientation
Holding an orientation before you start the training program is a must. This would familiarize the employees with the restaurant and tell them what is expected of them. You can include the following things in your Orientation Programme:
- Any formalities that the restaurant staff must carry out before they start training.
- Share the restaurant’s history and information about the customer base
- Introduction to the higher management
- An overview of the menu
- A brief introduction to the training program
(ii) Educating and Empowering Your Staff
Educating, rather than instructing your restaurant staff, is essential for your restaurant and the employees. No matter how experienced the newly hired person is, they would require proper instructions on how your restaurant operates. The training should be specific to the exact duties of each employee. However, everyone on your team should be aware of the standard daily procedures of your restaurant. There are two aspects you need to train your restaurant staff to increase their efficiency:
Restaurant facts: They are the general everyday instructions you must educate your restaurant staff on. These include your restaurant menu, cuisine type, what kind of customers the team can ideally expect, busy hours or days, etc.
Technological facts: It is essential to train your staff in the technology you use at your restaurant to ensure swift performance. You might have all the right technology to support the daily operations. But if your staff is not trained in how to use it, it’ll all go to waste. Familiarize your team with the POS system, mobile ordering app, feedback app, and all other technologies you might use.
Conduct training sessions for each job role to ensure everyone on the team is trained correctly. For new and junior-level employees, you can assign team senior members to train them so that they learn on the go.
(iii) Cross-train Your Staff
You might think training the new team about all the latest positions would make them the jack of all trades and master of none! However, this is not the case in the restaurant industry. You can give the new staff essential knowledge about various departments to make them more efficient and flexible enough to fill in a person’s position if they are unavailable. This also gives the restaurant staff an insight into other responsibilities, which promotes teamwork. Cross-training would also enable you to run your business smoothly even when short on staff.
(iv) Conduct Regular Training Sessions
The training should never end even if the trainee joins the regular staff members. Hold refresher meetings regularly and help the employees recall their training. Continuously supervise the staff and ensure they practice what has been taught. Supervision ensures that the less experienced team has someone to reach out to. Regular training sessions are critical as they ensure that your entire team is updated about any changes you bring about in your business, such as introducing a new menu item, and is well-equipped to handle the changes.
3. Staff Management
Once you have a well-oiled team, you must manage them properly so that their efficiency is peak-optimized, which will contribute to your restaurant’s success. Considering the high attrition rate in the restaurant industry, which contributes to high labor costs, it is essential to manage your restaurant staff well and ensure their retention.
(i) Managing the Staff Shifts Efficiently
If your restaurant operates both during the day and at night, you need to have separate shifts and separate staff to work them. An irregular staff schedule would result in underutilizing your employees’ potential or leading to overexertion, both of which would be detrimental to your business. When deciding the staff schedule, ensure that you abide by labor laws. Also, clearly state each staff member’s working hours and days when assigning the shift.
(ii) Monitor Staff Performance
Often, restaurateurs are so consumed with hiring and training the staff that they overlook measuring their performance. Monitoring performance is essential as it helps you analyze your labor costs and identify the strengths and weaknesses of your staff. This would enable you to further train them and pave the way for better career growth. Analyzing your staff’s performance will also help you in rewarding them appropriately. Specific Key Performance Indicators that you can use to assess your staff are –
- Number of tables covered
- Number of items sold and upsold
- Attendance
- You can also seek help from a restaurant management software that can help you analyze your staff’s performance.
(iii) Ensure Staff Happiness
A happy workforce is an efficient workforce, goes the saying, and couldn’t be more applicable to the restaurant business as well. Restaurants are a high-pressure work zone, with long and odd hours, where employees, especially the front-of-the-house staff, have to execute their duties with hospitality. If your restaurant staff is unhappy, it is bound to reflect in their work and damage your customer service. Plus, dissatisfaction with work also results in a high attrition rate, adding to your overall restaurant costs.
Here are a few things you can do to ensure that your staff is contented –
- Be a good paymaster
- Acknowledge the employees through incentives and rewards
- Ensure proper work conditions and a good environment
- Empower your staff with proper tools and skills to perform better
- Consider offering ESOPs (Employee Stock Options)
- Ensure communication within the team by taking employee feedback
- Providing a clear hierarchy structure for career growth
Staff Retention
Employee retention is a significant challenge in the restaurant industry, where high turnover rates can lead to increased hiring and training costs, reduced efficiency, and a negative impact on customer service.
Industry Insight
According to a study by Deloitte, employee engagement plays a pivotal role in redefining the restaurant experience:
“According to our recent restaurant customer experience survey, a friendly, hospitable staff is the most important element needed for a positive experience at a restaurant.”
Yet, in their quest to improve the customer experience, many restaurant companies have underinvested in employee development and engagement programs. This imbalance can make it harder for restaurants to create the experience that customers want and generate the business results they need.”
Retaining skilled and dedicated employees helps maintain operational consistency and creates a strong and motivated team that contributes to the long-term success of your restaurant. By implementing the right strategies, restaurant owners and managers can foster a workplace where employees feel valued and are more likely to stay.
(i) Competitive Compensation and Benefits
One of the primary reasons restaurant employees leave their jobs is low wages and lack of benefits. Offering competitive salaries, health benefits, paid time off, and performance-based bonuses can help retain employees. Providing access to perks like free meals, transportation allowances, or flexible scheduling can also boost job satisfaction and reduce attrition.
(ii) Positive Workplace Culture
Creating a positive work environment where employees feel respected and appreciated is crucial for retention. Recognizing employees’ hard work through incentives, bonuses, or even simple words of appreciation can go a long way in building loyalty. Encouraging teamwork, organizing team-building activities, and fostering an inclusive workplace culture can also boost morale and strengthen employee commitment.
Expert Opinion
John Quinn, head of Workplace Benefits Product and Platform Management for Bank of America, offers insights on the importance of creating an engaged workforce:
“When a restaurant creates an inclusive workplace culture, employees feel they belong, which makes them feel more engaged in their jobs and more productive. To promote a culture that values diversity, restaurants should provide diversity, equity, and inclusion training to all employees and develop mentorship programs that might include language classes or computer classes to help employees advance in their jobs.”
(iii) Work-Life Balance and Flexible Scheduling
Burnout is a common issue in the restaurant industry due to long hours and high-pressure environments. Offering flexible scheduling options, adequate break times, and ensuring fair distribution of shifts can help employees maintain a healthy work-life balance. Happy and well-rested employees are more productive and less likely to seek alternative employment.
(iv) Employee Engagement and Open Communication
A strong communication system where employees feel heard and valued can significantly improve retention. Providing a structured grievance resolution mechanism also ensures that employees feel supported by the management. Employee engagement plays a crucial role in the success of the food service industry, particularly in restaurants, where staff interactions significantly impact customer satisfaction. A study by Raydiant showed that a highly engaged workforce leads to lower turnover rates, increased productivity, and an overall improved dining experience. Front-of-house employees, in particular, serve as the face of the restaurant, spending hours interacting with customers. Their level of engagement directly influences whether guests leave with a positive impression and return as loyal patrons or choose not to dine at the establishment again. As engagement continues to improve, restaurants can expect higher retention rates, stronger team morale, and enhanced customer experiences, ultimately driving business success.
Conclusion
Your restaurant staff is like the backbone of your restaurant. Unless you have a strong team of dedicated individuals working towards your business’s success, you can hardly expect to flourish. Managing a restaurant team effectively requires strong leadership, clear communication, and a commitment to fostering a positive work environment. Restaurant managers can build a motivated and high-performing team by adopting best practices such as structured hiring, proper training, fair scheduling, and open communication. Leadership is not just about giving orders—it’s about inspiring employees, providing them with growth opportunities, and ensuring they feel valued and respected.
A well-managed team leads to smoother operations, better customer experiences, and increased profitability. Restaurant success ultimately depends on teamwork, and when staff members feel supported and empowered, they are more likely to deliver exceptional service to customer expectations. By implementing these strategies, you can build a team that is efficient, reliable, and passionate about contributing to the restaurant’s growth.
Managing a restaurant team effectively involves clear communication, proper training, and fostering a positive work environment. Establishing structured schedules, providing ongoing feedback, and recognizing employees’ efforts can enhance motivation and productivity. Encouraging teamwork and maintaining open lines of communication help ensure smooth operations and high employee morale.
The three C’s in a restaurant are Customer Service, Cleanliness, and Consistency. Excellent customer service ensures guest satisfaction and loyalty, cleanliness upholds health and food safety standards, and consistency in food quality and service builds a strong reputation and repeat business.
An effective restaurant leader often adopts a servant leadership or collaborative leadership style. They prioritize the team’s needs and foster a supportive work environment. Managers can create a motivated team that delivers exceptional service by leading with empathy, setting clear expectations, and actively engaging with staff.
To be a better restaurant manager, focus on building strong relationships with your team, improving communication, and staying organized. Lead by example, provide constructive feedback, and continuously look for ways to enhance efficiency and service quality when managing staff. Additionally, staying updated on industry trends and investing in staff development can improve restaurant performance.
A great restaurant leader is adaptable, communicative, and inspiring, fostering a team-oriented environment where employees feel valued. They prioritize problem-solving, customer satisfaction, and staff engagement, ensuring a smooth and profitable operation. Strong leadership also involves making data-driven decisions and maintaining a calm, solution-focused approach during challenges.
Avoid micromanaging, poor communication, and neglecting employee concerns, as these can lower morale and increase turnover. Failing to recognize employee achievements, disregarding customer feedback, and restaurant management tips or ignoring operational inefficiencies can also negatively impact the restaurant’s success. Instead, foster a culture of respect, accountability, and continuous improvement.
A restaurant team lead is a supervisory role responsible for guiding and supporting restaurant staff, ensuring efficient operations and excellent customer service. They help train new employees, assist in problem-solving, and serve as a bridge between management and frontline workers. Their leadership ensures smooth daily operations and upholds service standards.
