Training Hacks: Materials and Resources Essential for New Hires

Training Hacks: Materials and Resources Essential for New Hires

After hiring, you’ll want new staff to start training as quickly as possible. This ensures they hit the ground running while avoiding rookie mistakes. In order to make this possible, however, training materials and resources must be ready to go, especially these six items that every new employee should have in hand the minute they walk in the door.

New hire paperwork

It’s a good idea to greet new hires with these materials. And whether you’ll be doing the training yourself, or you have a designated trainer, a senior staff member should sit with the employee while they fill out their new hire paperwork. This allows you to go over the materials with them and it’s the perfect time to set your performance expectations.

After the paperwork has been completed, take your new hire on a tour of your establishment. This helps to familiarize them with the business. During the tour, you can introduce them to other employees and tell them any names or terminology they need to know. It’s also a good time to show them where any safety equipment or materials are located.

A training schedule

Don’t leave new staff in the dark about training ins and outs, especially the timeline. Depending on the size and type of your establishment, training may only last a few shifts, or you may require weeks before you feel a new employee is qualified to work alone. Also, remember, you may need several training schedules based on position, so be sure to plan accordingly!

With this in mind, try to have the entire training schedule planned out. Let them know what days they’ll be working, what area of the business they’ll be learning about each day, and who they’ll be working with.

Having at least one designated trainer for each position is a great way to make sure all employees are trained the same way every time.

Designated trainer(s)

Having at least one designated trainer for each position is a great way to make sure all employees are trained the same way every time. Even better: having a few trainers that can share the load. This also takes some of the pressure off of you, allowing you to continue running your business while your trainer supervises new employees.

If possible, introduce new hires to their trainers immediately. This will allow them to get to know each other and will also ensure that new employees will know who to find when they come in for training shifts.

Printed materials or learning aids

If you have printed materials for your new employee, make sure they’re ready to go right away. If you use an app or website, make sure you make the employee is aware of the site or app and how to use it in conjunction with their training. There’s nothing worse than telling your new hires to read an article or complete online training without providing them with the necessary information to access the content.

Tests are a great way to gauge where trainees are in their learning process.

Tests to verify training/learning

Tests are a great way to gauge where trainees are in their learning process. So, before your new employee is ready to deal with customers on their own, you’ll want to test them to see if they’re grasping the training. These tests can be anything from online quizzes to mock restaurant scenarios. Of course, testing formats and parameters should be discussed with new hires and included on training schedules.

Tests are also a great way to see how the trainer is doing. If you start to notice new employees all seem to make the same mistakes or perform the same tasks incorrectly, sit down with your trainer(s) to make sure they’re teaching the correct habits and skills.

A clean, new uniform and name tag (if required)

Finally, if you require a uniform, make sure you have a fresh one ready on their first day. This goes a long way in making your new recruit feel like they fit in and are a part of the team right away.

If you’ve read our first post on Training Hacks, you’re well aware of how hard it is to find good employees. Make sure you’re not just a stepping stone on their career path. Welcome your new employees warmly and have a comprehensive training program in place so they feel secure in their job choice.

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Training Hacks: Building Your Team

Training Hacks: Building Your Team

Having a solid training program will provide benefits every time your employees work a shift. The best training programs begin by hiring the best employees. This can be the difference between immediate success and possible failure.

Here are the first steps to take to put the right people in the right places.

1. Determining Staffing Needs

Every establishment is different but the theories behind determining staffing levels are similar all around.

Think about the flow of your business and every step a customer will take on their way to an excellent experience, from the moment they walk through the door to the moment they leave. To ensure service, you’ll need employees who’ll engage the customer at each step, and then you’ll need a support staff. The support staff are employees who the customer may not deal with directly, but still affect the final customer experience. Examples of support staff are barbacks, busboys, prep cooks, and housekeepers.

Based on the size of your establishment and the level of service you plan on providing you’ll want to have at least two (if not more) of each position during your peak hours.

Of course, you’ll want to employ more than two people for each position to account for day and night shifts, for days off, for extra coverage when needed, and as backups in case of emergencies.

2. How To Hire

Now that you’ve determined your staffing needs, it’s time to put the word out.

There are many ways to let potential employees know you’re hiring. The best way is to post your open positions to a job site specific to the hospitality industry, preferably one that partners with the big job search engines as well as with local sites and with trade associations. This ensures you’ll connect with the most enthusiastic and professional candidates.

The best way is to post your open positions to a job site specific to the hospitality industry.

Of course, there are always the traditional ways such as word of mouth, employee referrals, and the trusty old “Help Wanted” sign.

It’s a good idea to tell any and all applicants you’re always accepting applications, even when you think you may be fully staffed. By doing so you’ll always have possible employees in the pipeline ready to begin training at a moment’s notice. Don’t wait until an employee resigns or until you involuntarily lose an employee before hiring their replacement. This gives you peace of mind knowing all possibilities are covered.

3. Who To Hire

If you’re always accepting applications and interviewing potential employees, you’ll find the person you spend valuable training dollars on will be of a higher quality.

Unfortunately, it’s common in the industry to hire out of necessity. This can affect customer service and employee morale in the long run. Try to avoid backing yourself into this corner at all costs.

Before you begin interviewing potential employees, take the time to list the personality traits and skills you’d like your perfect employee to have.

Each position requires a certain type of person. Before you begin interviewing potential employees, take the time to list the personality traits and skills you’d like your perfect employee to have.

After you form a profile of your superstar employee(s), you’ll want to tailor your interview questions accordingly. Always remember to ask open-ended questions to keep the candidate talking as much as possible. This allows you to get an idea of how they’ll deal with service as well as how they’ll fit into the team. Of course, you’ll want to include a few skill questions to make sure they can meet your skill level requirements, too.

Here are a few other quick hiring hacks to keep in mind:

  • Don’t be afraid to be creative or out of the box with your questions. You want to force the candidate to think quickly, as they’ll be doing this continuously during shifts.
  • During the interview, don’t just show your amiable side. Remember, it’s their goal to impress you, not the other way around.
  • Also, keep in mind there may be some strict guidelines you’re required to follow when interviewing. Rules and regulations vary from state to state. Click here for more information on the regulations where you’re located.
  • Last, schedule a follow-up interview for a day or two later so you can think about things first. Avoid hiring a candidate “on the spot” if at all possible.

One of the best quotes we’ve heard from a small business owner when asked about their hiring practices was, “Every horse runs a good first lap.”

“Every horse runs a good first lap.”

He meant everyone puts their best foot forward during interviews so take the time to think about how the candidate will fit into the big picture. It’s tough to build a cohesive and successful team when new hires let you down or move on within a few weeks. If you find this happens frequently, you may want to revisit your hiring process.

Finding a good hire is the first step in a successful training program and should not be taken lightly. It’s rare that an employer finds the perfect employee who’s always on time, enthusiastic, and able to handle anything thrown their way…all while providing the best service possible.

Protect your business by establishing and following great hiring practices. That’s the best way to start training off of the right foot.

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Create a Successful Employee Manual With These Must-Haves

Create a Successful Employee Manual With These Must-Haves

Every hospitality business needs a quality employee manual that will allow them to present the information new hires need in order to function smoothly in their new jobs. It’s a handbook for everyone on staff: hosts, customer service, servers, chefs, managers, and those employees who work behind the scenes to ensure that the restaurant runs smoothly. Writing your employee manual for the first time can be a challenge, but this will help make it easier.

A Few Things to Remember

As you’re writing your employee manual, there are several things you’ll want to keep in mind. These include:

  • Most employees will not read the manual cover to cover; instead, they’ll turn to specific sections when they need the information. Make sure that it has a table of contents and an index that makes it easy for them to check out important resources.
  • The employee manual can’t stand alone. Employees will still need to receive training and verbal instruction in critical areas.
  • Create a document that can change according to the shifting needs of your restaurant. Make sure that changing information is presented to all current employees.
  • Keep a copy of the employee manual on hand at the restaurant. Even the best employees won’t keep up with their copy forever.

The Sections

Typically, an employee manual contains several key sections that will make it easy for employees to navigate while they begin their new job. Using a familiar template will make it easier for you to write your manual while simultaneously making it easier for employees who have previously worked in hospitality positions to find the information they need.

The Welcome Letter

Start by welcoming your employees to the business and giving them a sample of what they can expect while they work there. The best welcome letters include a sense of the restaurant’s attitude: for example, a welcome letter for a family-friendly, fun restaurant might read very differently from a welcome letter designed for a formal restaurant.

Important Policies

When a member of your staff opens up their employee manual, it’s usually because they’re looking up a specific policy. These might include:

  • Policies for each type of position/restaurant section; this should include expectations for customer service, front of house, kitchen and bar employees.
  • Emergency policies: How will the restaurant respond in the event of an emergency?
  • Call-out policies: What do you expect of staff members who must miss work for some reason?
  • The policy for swapping shifts: how must it be recorded? If one server or host covers a shift for another, who should they notify?
  • Safety policies and procedures, including any specific things that must take place throughout the restaurant in order to ensure staff and guest safety.
  • Information about performance evaluations, if relevant: how often they’ll occur, who performs them, and what is expected of each employee.
  • What appearance you expect of your staff, including whether or not piercings or unnatural hair colors are acceptable and what type of attire is expected.
  • A discipline policy that covers how issues will be handled throughout the restaurant and how employee transgressions will be dealt with.
  • Cash handling policies, including how cash is to be dealt with and how tips are to be reported.

Employee Benefits

What benefits does your restaurant offer to full-time employees? Do you provide insurance? What about a meal policy? Be sure that your benefits section includes everything your employees can hope to enjoy while they are employed by your restaurant. Being detailed here is a must so there is no confusion about said benefits.

Communication Options

Communication standards can make or break a workplace. If you want to make the most of your restaurant, provide your employees with plenty of opportunities to communicate. This might include phone numbers, email addresses, and how to mention a complaint if they have one. You can also include hours when the owner can be reached for discussion if necessary.

Creating an employee manual is a process. Your manual will change several times over the life of your restaurant. You may learn that you need policies that you didn’t think were worth mentioning or that you need to change your rules to reflect the changing needs of your employees and guests. As you construct your employee manual, however, you’ll discover that it’s much easier to track your expectations and keep your employees aware of the way your restaurant handles specific issues – and that means more satisfied employees who find it easier to perform their daily jobs.

For more useful management resources, check out Sirvo’s business toolkit!

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12 Months of Motivation: What Motivates You?

12 Months of Motivation: What Motivates You?

With the new year upon us, it’s the perfect time to start thinking about what we want to accomplish in the next 12 months. And, that’s exactly why we’re kicking off our new project – 12 Months of Motivation. Each month, we’ll deliver a quote and a few key takeaways meant to inspire you and/or your staff to put your best foot forward, professionally speaking. Print it out, post it up and get the conversation started, whether it’s in your pre-shift meetings, break time or otherwise!

To kick off January’s theme of ‘What Motivates You’, we chose a quote from one of our very own that perfectly sums up what working in hospitality is all about. Dave Query, besides mentoring the Sirvo team, is a hard-hitting industry veteran who has most definitely “made it” in the culinary world. As an industry leader who knows his sh*t, Dave has a singular message about the driving force behind BigRedF, his widely successful restaurant group.

We’re not fueled by glam-celebs and building palaces to dine in but by hard-working and incredibly talented chefs, kitchen, floor, and bar crews putting it together nightly and making an undeniable statement. – Dave Query

This isn’t for show. If you know Dave, you know that the people – both customers and employees, alike – are at the root of his passion. And his passion is at the root of his success.

So, help your employees find their own success in the workplace by using this quote as a starting point to talk about their passions, motivations and work life in general.

Food for thought:

  • What motivates you at work? Is it money, the guest experience, career advancement? There’s no wrong answer here – the point is to be honest and use the answer to your advantage.
  • Why are you working where you are now? This shouldn’t be a hard question to answer and the reasons are the building blocks to your success.
  • What goals do you have for yourself at work? Is it learning new skills or selling a certain amount? How do these translate to the “undeniable statement” you’re helping to create?

Download PNG here | Download PDF here

Now it’s time to…print it out, post it up and get the conversation started, whether it’s in your pre-shift meetings, break time or otherwise! Snap a pic and tag Sirvo (@gosirvo) or use hashtag #Sirvo12 to get your team featured on Instagram!

Or do you have a quote that you use to motivate your team? Send it to us on social media @gosirvo or via email to [email protected] and we might just use it next month and write about your restaurant or establishment!

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Why Soup is a Must-Have on Your Restaurant Menu

Why Soup is a Must-Have on Your Restaurant Menu

When it’s cold outside, everyone loves a hearty soup, but surprisingly, lots of people want their chili or lentil soup in the summer too. And for those who don’t…a refreshing cold summer soup like gazpacho or cold cucumber soup is just the thing.

Yes, soup is for you! It’s elegant, nutritious, exciting, calming and cost-effective for everyone all year ’round. In fact, you should have at least one soup, preferably two or three or more, on the menu every day of the year. Here are ten reasons why we think so.

1. Soup is really easy to make and mistake tolerant

What could be easier than throwing a bunch of plum tomatoes into a large pot, adding a little extra virgin olive oil, salt and hot paprika, cooking, pureeing in a high-powered blender and throwing in some basil to chop at the end? If a soup is too liquidy, various thickeners, including cooked, mashed potato, will thicken it right up. If it’s too thick, water will fix it. How can you go wrong?

2. Soup reduces food waste

It’s a great way to use up leftovers or surplus ingredients. It’s a great way to use that overload of inexpensive seasonal veggies coming in from farmers’ markets or local gardens and farms. With food waste at 30-40 percent, it’s a huge issue in the U.S. and around the world. Chefs have an opportunity to lead the way in reducing hunger and environmental impact by demonstrating their know-how in using potential food waste to make delicious soups.

3. Soup reincarnates

Didn’t finish a soup today but want to change it up for tomorrow? Make your leftover soups part of a great new and different soup. You’ll come up with surprising new combinations and flavors.

4. Soup is cost-effective

Soup is one of those items that costs little to prepare and allows room for a nice profit. Spending $5-$10 on a 3-gallon pot of soup if you charge $5/cup…well, you do the math. And your customer will appreciate enjoying something substantial for $5, especially if you throw in some whole grain bread sticks or crackers and a pleasant environment.

5. Soup is where creativity shines

Because soup is easy, and because soup is mistake tolerant (also read: flexible), and because you can use leftovers or leftover soup in new combinations…and well, just because…soup gives you a chance to create some exciting, even surprising, new tastes.

6. Soup is comfort food

People will come back often if they know they can expect a great bowl. Some of us love tradition. We find something we love, and we make a ritual out of it. These rituals make us feel comfortable, secure, connected. Be sure to choose some well-known kinds of soups, substantial soups that resonate with your customers. Have a soup of the day as well to satisfy the palates of those who want a new adventure every day. But have those traditional daily soups that other customers will love and want to make part of their daily ritual.

7. Soup is healthy

Remember waterless cooking to preserve the nutrient content of veggies? Soups involve cooking in water, but all the nutrients stay right there along with the thickened water that makes up your soup. Science tells us that the best foods for human beings are grains, legumes, seeds, fruits and veggies. All of these are premium ingredients for fresh, delicious, substantial soups. Make them fresh, make them delicious, and they will be the healthiest thing your customers eat all day.

8. Soup is a great vegetarian or vegan option

Every day it seems there are more people looking for vegetarian and vegan options. Not every restaurant or eatery is prepared to go full-veg, but soup is an easy and satisfying option for any veg-person. Who doesn’t love a great lentil soup? There are so many ways to make to create healthy options for your guests.

9. Soup is an easy carry-out even if you’re not a carry-out kinda place

Some places keep beautiful display refrigerators with several soups in them. Some sell to other locations. Some serve up soups to seated customers but also have them available to customers who phone in for a quart or two or more. It’s an easy way to extend your possibilities and let people know how delicious your food is even if they don’t come in for a full meal.

10. Soup is something you can serve for more than one meal or even one day

Unlike those wonderful custom-prepared meals you serve up to your customers each day, you can prepare a soup at the beginning of the day. Then have it available all day, and serve it again the next day and even the next, still tasting just as good, sometimes even better.

Oh, and if you really just can’t think of anything to do with a boatload of extra soup…your local shelter will happily receive it as a contribution. So gear up, assemble your files of souper duper soup recipes and some pots, and start souping it up. Your customers will love you for it, and so will your bank account. 

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