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.

You might also like…

7 Ways to Make This Summer Your Best Hiring Season Yet

7 Ways to Make This Summer Your Best Hiring Season Yet

While some people look forward to summer as a time to relax, go on vacation, and maybe hit the beaches, for many others, it’s the time to look for work. So how do you maximize your hiring efforts during this time? Let’s look at 7 ways to make this summer your best hiring season yet!

read more
7 Ways To Save Food From Landfills

7 Ways To Save Food From Landfills

The US wastes about 30% to 40% of the food supply, and that uneaten food goes right to landfills, where it produces methane gas and takes up space. How you decide to stop food waste is up to you; just remember that every little bit counts.

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
How Growing Restaurants Provide Increased Job Opportunities

How Growing Restaurants Provide Increased Job Opportunities

When a restaurant is first starting out, it runs on a relatively tight budget. That means that there’s not room for a number of opportunities that come along later in the game. As restaurants grow, however, the number of positions available grows along with them. These job opportunities provide openings for savvy workers to leave their current positions and find new ways to influence the company, making more money for themselves and helping to advance the restaurant at the same time.

Human Resources

A human resources department is an obvious choice for a big business, but it’s not necessarily one that you find in a small restaurant. As a restaurant grows, however, that human resources department serves several basic functions.

  • HR takes over the hiring process, selecting new employees that they believe will be a good fit for the growing restaurant.
  • HR is responsible for creating orientation programs that will make it easy for new members of staff to learn their responsibilities and become productive members of the team.
  • HR ensures that the restaurant is in compliance with rules and regulations across the industry, from the hours employees under the age of eighteen can work to the pumping rights of nursing mothers.
  • HR provides training for managers who may have to deal with sensitive issues.

Marketing

A new restaurant often does its marketing based on word of mouth, an ad in the local newspaper, and a few simple ads. As the restaurant expands, however, marketing takes on a whole new level. The marketing team is responsible for:

  • Creating and managing ad campaigns across a variety of channels.
  • Managing a social media presence for the restaurant.
  • Keeping the restaurant high in local search engine rankings.
  • Deciding what marketing opportunities are appropriate for the restaurant and which ones can be passed up.
  • Taking care of local sponsorship of teams, organizations, and charities that are important to individuals in the area.

Accounting

The bigger a restaurant grows, the more involved the finances become. What could be handled by the owner at the end of the night now requires help from a professional. That means someone who is able to:

  • Record sales and receipts at the end of each day.
  • Keeping up with profit and loss statements.
  • Understanding the weekly cost of food and labor.
  • Counting and computing inventory and controlling ordering practices in order to maximize profit without running out of critical items.

Accounting professionals help keep up with all the essential details of running the restaurant. It’s not just about keeping tallies of critical inventory and expenses; it’s also about managing resources effectively in order to get the results the restaurant needs to continue growing.

Payroll

Growing restaurants automatically have growing staff–and that means more employees to manage. Payroll helps cut down on the stress experienced by managers and other members of the team as they:

  • File time sheets and track the hours each member of staff has put in at the restaurant, from servers and hosts to chefs and managers.
  • Ensure that tax is being withheld accurately for every member of staff.
  • Take steps to ensure that every member of the staff is paid on time.

If you’re hoping to make a move within your current restaurant job as these positions begin to open up, having experience with the area you’re hoping to move to is helpful. Having experience in your restaurant, however, can be a serious bonus that will help you attain your employment goals. You already know how the restaurant works: its employees, its patterns, its habits. When you’re able to work with your existing managers or owners in order to fill a new position, you’ll find that your job opportunities soar. And, if you do want to move to a new establishment, check out the great jobs now live on Sirvo!

You might also like…

7 Ways to Make Your Resume Stronger

7 Ways to Make Your Resume Stronger

Crafting a strong resume is the first step in attaining the employment you’ve always wanted. Don’t just slap it together; instead, take the time to do it right with these helpful tips!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
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!

You might also like…

7 Ways to Make This Summer Your Best Hiring Season Yet

7 Ways to Make This Summer Your Best Hiring Season Yet

While some people look forward to summer as a time to relax, go on vacation, and maybe hit the beaches, for many others, it’s the time to look for work. So how do you maximize your hiring efforts during this time? Let’s look at 7 ways to make this summer your best hiring season yet!

read more
7 Ways To Save Food From Landfills

7 Ways To Save Food From Landfills

The US wastes about 30% to 40% of the food supply, and that uneaten food goes right to landfills, where it produces methane gas and takes up space. How you decide to stop food waste is up to you; just remember that every little bit counts.

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
So The Holidays Are Over, Now What? Tips to Keep The Money Flowing

So The Holidays Are Over, Now What? Tips to Keep The Money Flowing

The holidays are great for the hospitality and service industry. Sure, you’ll hear the occasional grinch toned story of bad luck or holiday heartache. But for the most part, business will be booming no matter what aspect of the industry you work in. The increased business can be a boon for your income with customers willing to be more relaxed in their spending habits. So how can you prepare yourself for the slow season? Here’s what to do when business dies down.

“When you have money, think of the time when you had none.” – Japanese Proverb

Even though everyone knows they should put money aside for a rainy day, it’s not always done. When business slows down, it’s a good idea to slow down on the spending in your personal life, too. You may be tempted to let loose now that your schedule has relaxed, but resist the urge.

Setting money away is the hardest thing on this list to do so here’s a good rule of thumb: Put your paychecks aside and live off your tips. You’ll want to have three to six months of living expenses saved up for emergencies. The worst thing you can do is to put yourself in the position of living shift to shift.

Use the time to relax and reset

The essence of hospitality is staying one step ahead, anticipating needs, and getting things done as quickly as possible. Many employees find themselves working full time or even overtime during the busy season to ensure such great service.

Even though everyone knows they should put money aside for a rainy day, it’s not always done.

While this may be great for your bank account, it’s hard for your body and mind and this can quickly lead to burnout. Take the time to catch your breath. Also, the downtime after the holidays is ideal for returning to any healthy habits you’ve put aside.

Perfect your craft

Hospitality and service industry employees increasingly have their sights set on becoming authorities (even celebrities) for what they do. If you plan on progressing past casually working weekend shifts, it’s a good idea to use the slower pace to perfect your technique.

Use the tranquility after the holidays to learn about and experiment with new products and innovations. Who knows? You may come up with a new recipe that turns into the next big thing.

…after the holidays is ideal for returning to any healthy habits you’ve put aside.

It’s a good time to bond with co-workers

Chances are the busy season brought a lot of new faces into the building. But with guests coming and going constantly, it’s hard to find a moment to talk about anything besides work.

Now you can take the time to connect (or reconnect) with your coworkers. In turn, this makes your work environment less stressful and fosters organic teamwork. Better teamwork equals better service which equals better tips, reviews, and ultimately increased business.

Pick up shifts at another location

There will be times when one employer can’t offer you enough hours. Luckily, it’s common practice for employees to work part-time at more than one location. And after the holidays or busy season, some staff members are likely to ask for time off. This opens up possibilities around town for you to earn extra income. Check out Sirvo for all the best job opportunities.

Even though it may be a slower time, these opportunities are always available and managers may be looking for reliable help to fill open shifts. This could be your chance to finally get your foot in the door at your dream job. Use these tips to help you weather the post-holiday season. One great thing about the hospitality industry is its seasonality. Take advantage of that benefit.

You might also like…

7 Ways to Make Your Resume Stronger

7 Ways to Make Your Resume Stronger

Crafting a strong resume is the first step in attaining the employment you’ve always wanted. Don’t just slap it together; instead, take the time to do it right with these helpful tips!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
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. 

You might also like…

7 Ways to Make This Summer Your Best Hiring Season Yet

7 Ways to Make This Summer Your Best Hiring Season Yet

While some people look forward to summer as a time to relax, go on vacation, and maybe hit the beaches, for many others, it’s the time to look for work. So how do you maximize your hiring efforts during this time? Let’s look at 7 ways to make this summer your best hiring season yet!

read more
7 Ways To Save Food From Landfills

7 Ways To Save Food From Landfills

The US wastes about 30% to 40% of the food supply, and that uneaten food goes right to landfills, where it produces methane gas and takes up space. How you decide to stop food waste is up to you; just remember that every little bit counts.

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.