Divide your tasks by time and frequency. Before you distribute tasks among your staff, you should have a list of all the tasks that are needed. You provide the stability your employees need to perform at their best. Keep lines of communication open and be consistent with your expectations.
This will help employees stay strong when everything else changes. Always be aware of ways to reduce the waste of your processes. If certain tasks are consuming a large part of your teams' time, look at them critically and ask yourself if there is a better way to do it or a technological solution that can make them more efficient. Teams always outperform individuals if they work effectively.
When groups come together to solve a problem, they find more creative and flexible solutions than individuals. In a restaurant, great food and service are always a team effort. If the food is not well prepared or if the service is poor, the customer may not enjoy the dining experience. Every member of the team has a role to make the customer experience memorable.
Chefs usually think only of kitchen equipment. Kitchen staff members can be considered a team (“us”) allied against reception staff (“them”). Kitchen staff from other shifts, management and other components of the operation can also be considered “them”. This isn't productive in a well-functioning restaurant.
Staff may believe that if only “they were more understanding, worked harder, or knew what it's really like,” we could do the best job. Of course, this same thinking prevails in the other groups, except the other way around. This is because everything you do affects some aspect of the restaurant, from the quality of the food to the atmosphere and the behavior of the employees. In other words, make sure that there is a select group of tasks where most or all of the employees, especially those in the same area of the house, dominate, as well as another group of tasks that are responsible for a few trusted people.
However, regardless of the scenario, always look for a solution that prioritizes customer service without harming the company or its employees. When you've exhausted the list of tasks you need to complete in your restaurant, you'll have to put the right people in the right job. This is just one example of the myriad customer service situations that will occur throughout the day. With a little organization, communication and trust in your staff and in the way you've trained them, managing tasks in a restaurant goes from being a logistical nightmare to a feasible part of the job.
With a little practice and determination, you can improve your ability to multitask while improving other parts of your work. With a task management application for restaurants, employees responsible for tasks can mark each task as completed as they finish it, sending an instant notification to their manager that the job is done. The goal of restaurants and food service establishments is to offer high quality meals and excellent service to customers, without sacrificing food and labor costs so that the operation can generate profits. Successful leaders combine a focus on the task (getting the job done) with a commitment to helping employees achieve their personal goals.
Invest in the right tools, hold your staff accountable and you'll start to worry less about whether your restaurant's tasks are being done well or not. This means that meals will spend less time waiting, cooling down, customers will receive their food on time, and waiters will spend less time coming and going to the kitchen to chase orders. The British Columbia Cooks Articulation Committee works in the food service industry and is licensed under an international Creative Commons Attribution 4.0 license, except where otherwise stated. But if you add the very real possibility of moving heavy objects (furniture, dish trays, food boxes and supply boxes) and dealing with adrenaline (during the rush hour of lunch and dinner service), it's easy to see how a manager's job can be like a long CrossFit workout.
This leadership style is rarely appropriate in the type of situations found in the food service industry. .