Talented personnel management in the restaurant business is the main key to its success. The domestic modern staff of the restaurant market is still in its infancy, there are no big names on it yet, known to the whole world. Large restaurants invite eminent chefs and managers from abroad, while the rest have to raise their own staff.
The success of the restaurant is in the hands of employees
The main feature of the restaurant business is that everything in it depends on the mood of the guest. If a guest visited a restaurant for the first time and felt that he was on a small holiday, he will not only come back here more than once, but will come with friends and acquaintances to tell about an excellent restaurant. But more effective advertising than sincere grateful customer reviews has not yet been invented. The first secret of successful personnel management in the restaurant business lies in its competent selection: the team as a close-knit team, understanding each other without words, should create a joyful holiday mood for customers. Moreover, in the team, the doorman, the waiter, and the administrator, regardless of the position, work together for the success of the institution.
The second secret of personnel management in the restaurant business is that the role of each member of the team is unique. After all, each guest comes to the restaurant for their own impressions, and each member of the team-team must give this impression to him. One wants to enjoy a culinary masterpiece from the chef and the chef must create a real show for him. Another, sipping a cocktail, is looking for communication at the bar and the bartender, having caught this desire, must maintain the conversation or play the role of an attentive listener. Still others enjoy watching the work of the waiter, who, like fabulous "two from the casket", suddenly appears at the right moment and quietly, like a shadow, disappears when there is no need for him.
The administrator must create that light and relaxed atmosphere in the restaurant, in which the staff work clearly, harmoniously and flawlessly, like a Swiss watch, and the visitor who accidentally looks in, feels it instantly. That is, the staff is harmonious, the restaurant is successful - the main goal has been achieved.
The subtleties of motivation
The domestic restaurant market lives in the conditions of fierce competition, when enticing specialists from a competitor is one of the main tools for dealing with it. Competent motivation of each employee is one of the most important conditions for personnel management in the restaurant business, allowing you to retain staff. Moreover, the management of the institution must use the tools of motivation characteristic of each level of employees.
For example, loaders, cleaners, dishwashers and other low-level workers, whose expectations from work are not too high, will be quite satisfied with a stable and decent salary, a clear range of responsibilities, the possibility of a short rest during the working day, respect for the management and periodic moral and material incentives.
For mid-level professionals - bartenders, waiters and their assistants - the main indicator of success, and therefore the main motivation is the size of tips received from satisfied customers. All sorts of contests for the title of the best professional, as well as bonuses, for example, for each sold portion of a branded expensive cocktail, can serve as an interesting motivation for mid-level specialists.
The best motivation for top-level specialists - chefs, managers, administrators - is the opportunity for career growth, recognition of their talent and importance for the institution.
By competently managing personnel in the restaurant business, the management of even a small cafe or restaurant will certainly lead to prosperity for its establishment.
