Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Proven experience in a management or supervisory role.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Restaurant365

FEBRUARY 4, 2021

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Cross-train Employees. If you can train your staff to fill in gaps as needed, you are making the most efficient use of your labor and optimizing labor costs.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Sling

MAY 9, 2023

For more suggestions on how to build strong relationships at work, check out these articles from the Sling blog: How to Have a Strong Employee/Employer Relationship 12 Leadership Theories And Styles For Managers 2) Improve restaurant security A strong RO program will also include some form of security.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

APRIL 19, 2022

If there is room for improvement, consider store-level training, such as a refresher course on upselling. Training servers on how to suggest food and drink pairings can help maximize sales. Tracking FOH and BOH labor percentage individually helps you optimize each part of your labor cost. Labor Cost Control: Conclusion.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Gourmet Marketing

SEPTEMBER 22, 2021

Follow our blog to soak up some of the lessons we’ve learned along the way. You have to hire qualified candidates while keeping the lid on salaries in an economy where minimum wages are rising, people need benefits, and the turnover rate for restaurant employees is at an all-time high. Hiring Options. The Restaurant Zone.

Hiring 52

Hiring Website Management Advertising Social Media 52

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. A good system should be easy to use, integrate into your restaurant operations, and require minimal training hours to master. If it requires extensive training, it might not be the right system for your business. Front-of-house (FOH) management. Employee scheduling. Employee tips.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

JUNE 16, 2023

This blog provides an organised overview of the key metrics multi-site restaurant brands should track. To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house).

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

JULY 8, 2021

Hire to Meet Pent-up Demand for On-premise Dining. If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels. If you are significantly scaling up on-premise dining, hiring is a priority. Track Your Labor Costs. Keep an eye on your data.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

Restaurant365

MAY 7, 2021

While restaurant owners and operators are certainly relieved to be coming out on the other side of the pandemic, restaurant hiring has become a looming challenge. The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. Hiring challenges.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78