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Boosting Guest Satisfaction Through Faster Staff Responses

Modern Restaurant Management

A well-informed team can anticipate issues before they affect the guest. When FOH and BOH teams are in sync, turnover flows naturally without making guests feel rushed. Strengthening that coordination doesn’t take an overhaul, but rather focused shifts in how teams share information and respond in the moment.

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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

How do you maintain smooth communication between FOH and BOH staff? When wait times are longer than expected, a manager who can keep customers informed and satisfied maintains a positive dining experience. The restaurant manager should also be able to inform the team about the issue immediately.

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Preventing Burnout Culture: The Role of Effective Restaurant Managers

Modern Restaurant Management

Food industry managers should maintain regular check-ins with their FOH and BOH team members, providing constructive feedback and actively listening to employees' concerns. This sets a positive example for the FOH and BOH alike. Discussing ownership or privileged information with staff leads to rumors and descent.

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Four Ways to Streamline Reopening Procedures for Restaurants

Modern Restaurant Management

Once employees are informed of your restaurant’s new safety and sanitation policies , your main challenge will be compliance. Front-of-house (FOH), back-of-house (BOH), and management should feel comfortable immediately discussing any questions that arise related to new policies. Create Sanitation Checklists by Section.

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Restaurant Staff Training 101

7 Shifts

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

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MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

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Best Practices for Outdoor Dining All Year Long

Modern Restaurant Management

Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) and BOH (including cooks, chefs, etc.). This information should be communicated when the guest makes their reservation. Set seating times. I’ve also heard 2 hours which is also very reasonable.

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