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Hiring for soft skills becomes much simpler when you know exactly what to ask and look for in interviews. In this article, I’ll share those tips so you can hire people who will excel in the role and not only fill it. I pulled in the kitchen team and the FOH manager, and we agreed on the plan.
Hiring the right people can make or break your business. What interview questions do you ask when hiring new restaurant employees? How do you maintain smooth communication between FOH and BOH staff? Becoming a restaurant manager entails leadership and communication skills.
From onboarding new hires to upskilling existing staff, a comprehensive training program can improve customer service, boost efficiency, and foster a positive work culture. Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills.
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. Leadership is not just about managing tasks; it's about inspiring and uplifting those around them.
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.
Hiring the right team is one of the most critical decisions you’ll make as a restaurant owner. In this post, we’ll explore why being thoughtful about your team structure matters and how you can set up your restaurant for success with the right hiring and staffing strategies.
Fortify a Clear Leadership Structure When tickets bottleneck or there is a hiccup in timing, a single problematic order can dissolve an otherwise smooth service. As the stakes increase, so does the need for well-defined leadership and chains of command. Shouting, “I need a med-well steak on the fly; forgot to ring it in!
TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. You’re hiring staff to deliver a great dining experience, which isn’t exactly an overlapping skill set with creating eye-catching Instagram reels. Meet with leadership or management to get their take.
Third, the onslaught of opioid, vaping, and alcohol combinations have forced the restaurant industry to begin hiring completely different generations of rock star employees, in both the front and back of the house. For this reason, a lot of restaurants are going to start hiring delivery staff, even if they never did before.
You have to hire happy people that want to be there,” said Kelly Phillips. Since Michigan allows tip sharing (excluding salaried managers), Miss Kim starts both FOH and BOH staff at the same wage. “You have to start with the assumption that servers, bartenders, people in restaurants, they want to be good at their jobs, right?
Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.
Focus on working on your people skills, the way you communicate, and your leadership style. If you leave it up to word-of-mouth, your new hires may miss out on essential practices, systems, and etiquette that are essential for your business. This is especially important when training new employees.
Restaurants had difficulty hiring and retaining staff, which led to more interest in automating processes. Restaurants have had to rethink hiring, wages, and benefits to attract and retain talent. We were a sourcing and hiring platform for restaurants. Hiring for restaurants was a challenge to say the least. more an hour.
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At her first job as a server, she tried to show a new hire how to make a side salad. And how many of those women work in the FOH rather than the BOH? Is there something in the hiring or recruiting process that leaves women out? At Smalls Sliders, they combat this by training every hire on every position.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. million people.
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