Offer Rewards and Employee Perks
Even if a line chef cooks an amazing meal or a waiter provides excellent service, they often walk away having not heard a single “thank you” all day. This means it’s up to restaurateurs to make their staff feel appreciated, and offering perks and rewards is a great way to accomplish this.
Employee perks can include discounted meals and free drinks, but just be sure they’re not enjoying these at a bar table in uniform where customers wonder, “Why can’t they help me?” Employees could also be rewarded for getting the highest sales or most compliments from patrons throughout the day.
Be Willing to Let Go of Toxic Employees
A busy night in a restaurant can cause any employee to be stressed. If there’s one staff member who is consistently toxic, though, restaurateurs should be willing to end their employment. A waiter who demeans the kitchen staff or hostess, for instance, can bring down the morale of the entire establishment.
It doesn’t matter if a certain employee achieves high sales, has seniority or frequently packs restaurant booths with friends and associates. In the long run, their toxic behaviors will prove costlier than any number of positives they could bring into the atmosphere.
Ensure Effective Training
In some instances, a new staff member is so badly needed that the restaurateur goes through a rushed training period. This is understandable, but it’s important to ensure the worker understands as much as possible about the concept, menu and manager expectations. Making these things clear from the start will reduce confusion, and it will help employees perform their jobs in an efficient manner that doesn’t stress them out.
Offer Flexible Scheduling
If the bar tables are going to be packed on a given night, it’s important to have enough staff on hand. This doesn’t mean, though, that scheduling shouldn’t be flexible. While it’s not necessary to give in to every worker request, managers should try their best to offer the hours that best work for employees. This will ensure they can manage their work-home balance and offer stellar performance when on the clock.
Listen to Feedback
Employees in every industry want to know that their voice is being heard. In an industry as thankless as food and beverage, though, this can be especially important. If a staff member has an idea for a new dish, a recommendation for speeding up a certain process, or even just says spacing out the café chairs would be more efficient, the restaurateur should take it into consideration and thank them for the feedback.
Running a restaurant is a tough job, and it can become even more difficult when employees are lacking in the morale department. Restaurateurs should take the initiative to ensure a happy staff. In the end, the additional effort will likely create a happier environment that patrons at the bar tables will actually take note of.