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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? A good candidate might also suggest ways to improve efficiency, such as implementing a waitlist system or simplifying the seating process. How do you maintain smooth communication between FOH and BOH staff?

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Restaurants have woven their brand values throughout the employee experience, creating authentic communities that extend from the BOH to the customer. Running a successful restaurant isn’t measured solely by what’s on the menu anymore.

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Lessening Employee Anxiety as Restaurant Doors Open

Modern Restaurant Management

Most of the same applies to the health of BOH as well. only bussers clear tables; only servers wipe down tables between seatings), and enhanced sanitation schedules. Assure them you have done absolutely everything to ensure a safe environment and that their health is your priority. Even though they have ?less

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Five Benefits of Outsourcing Your Restaurant’s Digital Marketing Efforts

Modern Restaurant Management

Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Customers want the ability to order online, set up delivery, view seating, and book tables through the convenience of a mobile phone.

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Your 7-Step Guide to Reopening Your Restaurant

7 Shifts

This may mean limiting seating per table or reorganizing your dining area to ensure tables are over 6 feet apart. If you’re relying more heavily on takeout & delivery, and those channels stay strong even after reopen, then you’ll need more BOH staff to keep up with order demand. Social distancing and protective equipment ??

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Best Practices for Outdoor Dining All Year Long

Modern Restaurant Management

and BOH (including cooks, chefs, etc.). Set seating times. Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Disinfecting areas of the restaurant far more frequently and definitely between the turnover of any tables / chairs. Contactless payment.

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How to Drastically Cut Expenses in Your Restaurant (and Stay Profitable During COVID-19)

7 Shifts

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand.

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