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    Restaurant Management Human Capital

    Posted By: ELK1nG
    Restaurant Management Human Capital

    Restaurant Management Human Capital
    Last updated 4/2022
    MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
    Language: English | Size: 3.41 GB | Duration: 2h 35m

    Restaurant teamwork, Master the art of scheduling, How to decrease turnover, Employees safety tips, Servers training etc

    What you'll learn
    Master the art of restaurant staff schedule
    Tips for improve teamwork in the restaurant workplace
    Five ways to build a rapport with your restaurant employees
    Restaurant HR best practices
    Restaurant employees tips
    Six restaurant employee incentives to keep your staff happy
    How to decrease restaurant employee turnover
    Employee conflict resolution in your restaurant workplace
    Guidelines for training restaurant servers
    Best practices for restaurant staff training
    Human capital management in food services industry
    The role and responsibilities of HR in a restaurant
    Maximizing productivity and profitability with technology
    Restaurant staffing cost control is critical
    Requirements
    No requirement
    Description
    The restaurant industry has a great future but its one of the industry that has much competition, all the businesses in this sector are fighting for the same customer dollars, this then means that restaurant managers and owners need to find ways to optimize other areas of their businesses, like controlling operating cost, if they want to boost profitability and remain competitive in the long run. This industry is renowned for high turnover, fluctuating demand, and limited number of high -dollar work shifts, its very important for owners and operators to look for possible ways of balancing staff management and the same time improve profit margins. Restaurant owners are battling on two front that is they are looking for customers and also fighting for talents such as servers, kitchen crew, and managerial staff. Currently hiring and retaining the best talent for your restaurant business is very difficult, this has become a very big challenge to must operators.One of the things that restaurant operators must do is to set up a human resource department that can aid in the establishment creating a culture of transparency, this means employees will feel safe, secure, and informed at all times. Human resources play a very vital role in making that happen. They can do that by creating and maintaining an environment of trust and transparency. The working environment must be safe for the employees to work so that they will build confidence and also understand that their work is safe. The restaurant owners must adopt a transparent and open door culture that allowed employees to feel free to contact their superiors and express their opinions concerning their job without fear. The nature of the restaurant business dictate that managers must do everything to decrease the turnover of the employees by way of hiring right the first time, this then means the person who is good enough may not be the right person for your position. Aim for the outstanding employee and you will reap the better reward. Restaurant employees need to be motivated more so that they can work to their maximum best.

    Overview

    Section 1: Introduction

    Lecture 1 Introduction

    Lecture 2 Human capital management in food services industry

    Lecture 3 Restaurant staffing cost control is critical

    Lecture 4 Maximizing productivity and profitability with technology

    Lecture 5 The role and responsibilities of HR in a restaurant

    Section 2: Master The Art Of The Restaurant Staff Schedule

    Lecture 6 Why is restaurant scheduling important

    Lecture 7 How does restaurant employee scheduling work

    Lecture 8 How to build a staff schedule

    Lecture 9 Restaurant staff scheduling tips

    Section 3: Guidelines For Training Restaurant Servers

    Lecture 10 Create a server handbook

    Lecture 11 Hold a server orientation for all new hires

    Lecture 12 Set goals for server training

    Lecture 13 Cross train your servers

    Lecture 14 Shadow an experience server

    Lecture 15 Hold a menu tasting

    Lecture 16 Perform testing and role play

    Lecture 17 Ongoing training

    Lecture 18 Create incentives

    Section 4: How To Decrease Restaurant Employee Turnover

    Lecture 19 Hire right the first time

    Lecture 20 Increase their pay

    Lecture 21 Start an employee loyalty program

    Lecture 22 Train and cross train

    Lecture 23 Provide the ladder

    Lecture 24 Be a dedicated team leader

    Section 5: Employee Conflict Resolution In Your Restaurant Workplace

    Lecture 25 Understand that conflict is not always bad

    Lecture 26 Pick your battles carefully

    Lecture 27 Keep it out of the customer eye

    Lecture 28 Identify the source of the problem

    Lecture 29 Find a solution

    Lecture 30 Focus on ( and follow up with) the team

    Section 6: Six Restaurant Employee Incentive To Keep Your Staff Happy

    Lecture 31 Applaud attendance and loyalty

    Lecture 32 Implement team and individual incentives for performance

    Lecture 33 Establish incremental goals

    Lecture 34 Acknowledge their effort

    Lecture 35 Feed them

    Lecture 36 Show them they are valuable to you

    Section 7: Best Practices For Restaurant Staff Training

    Lecture 37 How to train your restaurant staff

    Lecture 38 How to train new restaurant employees

    Lecture 39 How to train bar staff

    Lecture 40 Training topics for restaurant staff

    Lecture 41 Training tools use in restaurant staff training

    Lecture 42 Training programs for employee in restaurants

    Section 8: Restaurant Employee Safety Tips

    Lecture 43 Train your employee in restaurant safety procedures

    Lecture 44 Operate restaurant equipment safely

    Lecture 45 Practice restaurant fire safety

    Lecture 46 Prevent common restaurant injuries

    Lecture 47 Provide your employee with safety equipment

    Section 9: Restaurant HR Best Practices

    Lecture 48 Create a culture of transparency

    Lecture 49 Hire slow, fire fast

    Lecture 50 Provide on going training that builds confidence

    Lecture 51 Offer reliability with benefits and payroll

    Lecture 52 Maintain compliance and create a safe world environment

    Section 10: Five Ways To Build A Rapport With Your Restaurant Employee

    Lecture 53 Get to know each employee

    Lecture 54 Have an open door

    Lecture 55 Share way you know

    Lecture 56 Give feedback-positive and negative

    Lecture 57 Say hello, good bye, and thank you

    Section 11: Tips For Improving Team Work In Restaurant Workplace

    Lecture 58 Encourage informal social event

    Lecture 59 Clarify roles and specify goals

    Lecture 60 Reward excellent team work

    Lecture 61 Establish effective communication

    Restaurant employees, cooks, servers, managers, owners, restaurant association, directors, customers, restaurant policy makers, suppliers, meat agencies, farmers, food consultants, health inspectors, CEO, customers, everybody etc.