Get The Most Out Of Your Restaurant Employees In 2019
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- Опубліковано 2 лис 2024
- Restaurant Owners... I know one of your biggest challenges is staffing. I'm hearing it from everyone - it's really hard to find good staff right now. So this week I'm going to teach you three steps to get the most out of your employees in 2019.
To learn more please either watch the video above or click the link below to read the transcript or listen to the podcast on my website.
Also, please leave your questions or comments I will answer them all.
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Please be sure to like this video and leave your comments or questions below as well as share this video with your friends, co-workers and other restaurant owners, managers and operators. I promise to respond to every comment or question!
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Ryan Gromfin
The Restaurant Boss
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That’s actually a very good idea. Most restaurant owners miss the fact that their employees have goals and owners can help them reach those.
When your employees hit their financial goals, as an owner, you know your establishment is doing well.
👏👏👏
You have to show your employees that you respect and value them...otherwise, what are they working for - just a paycheck - and that won't cause loyalty.
How excited we were for 2020...
I know, right?!
In a rigorous corporate environment I have worked at, I was taught to do one-on-one conversations about their individual goals or interests. This way you were able to coach and mentor using this information. After we/ he/ she/ learns something new, I say things such as, “I look forward to adding this to your resume!”, or, “you can add ‘braising’ to your list of skills; way to go”.
Love it and spot on!
Thank you, this video was really eye opening for me. I'm currently an assistant manager soon to be store manager at a sub shop. We only been open a year and most of our employ are high school kids. It can be challenging with most of them telling me they are either burned out or just dont care anymore and don't look forward to coming to work anymore.
You dont live in San Diego do you?
Probably gotta pay them more
Let’s get a 2020 updated version 👍🏽
That's funny!
How about 2021
Ryan, thank you very much for really taking your time and pouring your heart and your knowledge. I have learned a lot from you. Great job and keep it up!
I appreciate that! Thank you!
This is why he is the restaurant BOSS
Thanks so much!
Restaurant Boss, congratulations on your channel!
This is content is amazing!!!
Thanks to you i've change my mind in some atittude towards my team and i'm going to change the game really soon. Thank you so much !
Love reading this and good luck! Will definitely be a game changer.
just found your videos. thank you for being here for great advice
You are very welcome!
Great job
You're so helpful! Thank you for all the insight
You are very welcome - glad it's been helpful!!!
I’ve been managing employees for over 34 years and over and over and over they still will not do thier work after I leave for the day. They still will not clear dishes, give checks, collect checks when money or cards are out, refill drinks, do all side work, greet guests unless they hear me they join in. It wasn’t always like this. Was a time I could be absent and I knew things were being taken care of. Now in the past 10 years I am there open until close 7 days because they can’t shut off lights, Equiptment, walk in door left ajar, ETC. all with signs and note to remind them of this. Not every day but weekly. Are these are adults one 37, and one 60, and 2 millennials. I’ve tried incentives, making a game of it, I never get mad as I know everyone is super sensitive. The only thing I haven’t done is put someone in charge to cover my butt when I am absent for the last hour but that will cause resentment I know. And I leave a hour early because of Daily Chronic Headaches that build during the day and my closing time I do not want to become snappy so I bow out 15 minutes before closing with reminders to all.
gene978: YOUR the problem. Stop looking out and start looking into a mirror. What kind of people are you hiring? Who cares about YOUR PROBLEMS!!! These are your workers to nurture and or fire. I've been managing FELLOW employees and bosses for 45 years. My employees come first and foremost. They make me look great and I reciprocate. You are the problem! Fix it or quit!!!
That is a decision you have made to accept that. There are processes and procedures you can put in place, is it easy no, but there are practices that work. If you are willing to do them and learn new skills. My clients all complain about the same thing, till they learn and master the process as I had to do so I did not have to work 7 days a week. If you are willing to try new techniques, you might get new results. Happy to help if you are interested either one-on-one therestaurantboss.com/hire-me or through my program, therestaurantboss.com/ror
Checklists are the foundational answer to this issue! Use them and then hold your managers accountable to the checklists. If employees don't do the work, the managers is responsible for getting it done.
Another good video. 2019 is going to be an interesting year in the UK with Brexit happening and the potential of people tightening their finances. For me processes in place, keeping expenses under tight control, well developed staff, using products such as Click Bacon as well as using other technology solutions such as Loyal Zoo to handle loyalty / B2C marketing and offers will be important.
You are definitely in store for some changes, but it sounds like you are ahead of the game and have a good plan in place. Kudos!!!
Great videos señor learning alot gracias
So glad you are finding value in the videos!
Good points!
Greetings from Sri Lanka! Great advice!
Hello and welcome!!!
I love your video its really helpfull
Fantastic!
Very helpful video
Great...Thanks a lot.
good job. i like it
I am planning to open a small bistro and dessert bar this year. Can you suggest on how to set up the production area.
You are awesome! I just subscribed.
Thank you. I would happy to discuss this with you one on one so you can share more details. My options can be found here therestaurantboss.com/hire-me
Thanks
Nice job. Too many operators find fault with their human resources without taking responsibility. The restaurant business has always be staffed with entry level, transient and other than career minded people. For many it's a means to an end and they'll move on after few short years. Still, some of the values that make successful restaurant employees become life lessons.
Be respectful, expect accountability, manage the process-not the person, "leave it (employees) better than you found it (them)"
Love where your head is at on this. How do you hold your restaurant employees accountable?
I consider ALL my employees as transient, including family. This is MY livelihood and if I can benefit yours... great! When I worked in the private sector, I was the worst employee! I know my scams. I also know how to read a true worker verses one just looking to get by. I reward my true workers. They may not be the best workers... but they are loyal to my livelihood. A scholarship to a culinary institute or a hospitality course will reap big time benefits to your rep! In my tiny operation, a scholarship may only be a grand bump, but karma works. Bottom line... the love you get is equal to the love you give, not exploit. Ooooooooh, very Beatle thing. LOL
Love your bottom line philosophy! you are correct - show somebody some love and they will love you back. Your employees need to know that you value and respect them. and that you will reward them for hard work!
It sounds like you have a great grasp on your core values and your culture. This ultimately leads to keeping employees. Great comment!
what are their goals
What kind of goal would an employee have within a restaurant/cafe? Just an example
That's a great question. It could be as simple as hours on the schedule or more about growth and wanting to grow their own leadership skills. Either way, if you put systems in place in your restaurant, you can help them use those systems to meet their own goals while also meeting the goals of the restaurant. I hope your restaurant/cafe is doing OK right now!
Super
I’m sorry but The quality of employment and restaurant industry has gone down the hill. I am scraping the bottom of the barrel here in California just to find a reliable person to work. And they end up leaving after they get the first check.
You are not wrong in anything you are saying, the economy is strong and why work in a restaurant when wallmart pays more with better hours and benefits. But if you give up and don't adapt, you will die. This is the new biggest challenge for restaurant owners, fix it and you will crush your competition.
Why is 2-3 minutes of your videos spent telling me to like your videos?
I liked the first videos but it's getting hard to want to click that like button. with so much pressure from you to like them and an ad at the end of the video and the beginning of the next one.
Hi! Thank you for the feedback. We are going to be re engineering the intro/outro for 2020 and will keep this in mind.
pay your god damn employees..... Tipping shouldnt exist...
Wrong, this mentality is what is wrong with the industry.
Hey Jamison! Did you watch the video? What do you feel is wrong? Plus, this was 2019...times definitely have changed.