Mastering schedule creation is something that every successful restaurant manager needs to do, but the majority of them schedule entirely based on their gut feeling of what the business needs. If you use your ‘gut instinct’ to create your restaurant’s schedule, all of your implicit biases about the business and who should be working will come out in your scheduling, whether you realize it or not.
Ruth Langley is a hospitality people specialist, training manager at Scarf and the Course Designer here at Typsy. She has worked in various restaurant and hotels, headed the operations team for a London event catering company and managed the training and marketing departments for a group of Melbourne event venues.
Savvy full-service restaurateurs know that building a strong team is important. According to Deloitte, 88% of employees and 94% of executives believe that “a distinct workplace culture is important to business success." Having a world-class culture can help you retain and attract top talent, which is hard to do in the restaurant industry.
You get to work like any other normal day, and there is a slew of notifications from major review platforms. Customers have been reviewing their stay, their meals, the service, the atmosphere. Most of the reviews are positive, and you’re feeling pretty chuffed. Then suddenly, you come across a negative review: a thumbs down, one star, maybe it’s in capitals. Your stomach drops, and you start to sweat a little. How are you going to respond? Should you reply at all?
To you, as an employer, it is imperative to have a well-defined skill set that you look for in potential employees. This article will provide you with a list of qualities that any server needs to have, according to the common standards of the hospitality industry.