It never ceases to amaze me how many otherwise seemingly intelligent and nice people get this wrong when it comes to managing their own restaurants. They treat their employees in an “us” vs. “them” manner and are quick to scold, threaten, dock pay and let go of people and they try and rule through intimidation and fear rather than running things like the professional work environment it should be.
The problem is, this only hurts the business in the long haul. I understand it can get frustrating when someone fails to show and everyone else gets slammed or you see an employee misusing expensive equipment or carelessly breaking things that cost you money. But the way to get behavior to change and have a positive work environment is not to take it out on your employees but rather to correct the root of the problems.
Since offering better pay, benefits and vacation time isn’t likely to be an option, you need to figure other ways to have the best workers. And, as it turns out, a kind word and recognition of effort and a job well done usually goes a lot farther than just raising wages does anyway. There are plenty of poor and under-performing workers at all pay scales- if paying a lot guaranteed the best workers the world would be a different place.
Here’s my take on what you need to do to have a happy workplace that in turn makes your guests happy and your business thrive:
- Hire for attitude, not experience
- Make the effort to train sufficiently and make new employees feel welcomed and not like a burden
- Make your policies and expectations crystal clear
- Treat all employees equally
- Avoid becoming friends with anyone- be friendly but professional
- Retrain anyone with a problem
- Give two chances, document that you are giving two chances, and then if you have to let someone go- do it.
- Don’t rage at employees and don’t let them walk all over you- you have a job and they have a job to do and as long as everyone is doing it then things are fine- be a professional place to work.
Here’s the article and study that prompted this post:
It’s an equation that seems simple but still escapes many restaurateurs: Treat your employees well, and your business will be better for it.
Offering restaurant workers good pay, benefits and career mobility usually translates into high short-term costs — a burden that causes many low-margin eateries to underpay and overwork their employees.
But generous management policies also help dining establishments save big in the long run, according to new research from Cornell University and Restaurant Opportunities Centers United.
The restaurant industry is a notoriously difficult place to work. Wages tend to be lower than those of any other occupation. Nine in 10 people on staff don’t get sick days, paid vacation or health insurance. Advancing up the ladder tends to be a rare occurrence.
The tough conditions are evident in worker productivity and retention, researchers found.
Employees often underperform, doing only what is necessary to keep their jobs until they can find a better position. The quality of the food and service suffers, in turn preventing the eatery from building a loyal customer base.
Turnover is rampant, usually costing restaurants between $4,000 and $14,000 per departing worker in new recruiting, screening, training and other costs. Some establishments said they often have to train four potential candidates before finding one they’re willing to hire.
More investment in workers could end up saving the restaurant industry millions of dollars, according to the study. More interested and productive workers would help draw more revenue to offset the higher initial labor costs, researchers said.
The Cornell report is based on studies of 33 restaurants in eight cities, including at Good Girl Dinette and the Chaya chain in Southern California.
Quoted Article Source Link: Google
