Modern Restaurant Management

DECEMBER 21, 2023

These craft consumers want the full on-premise experience and are willing to pay for it, which includes variety across all variables (styles, ABV, flavor profiles, serving sizes), knowledgeable servers, food pairings and the right glassware/temperature for the beverage, among other things.

Marketing 123

Marketing Training POS Systems Server 123

SiteMinder

OCTOBER 11, 2022

Regardless of seniority, these are all customer facing positions and require excellent people skills. The purpose of the role is to ensure that all guests receive high quality customer service. Key attributes include strong people skills, attention to detail, good leadership skills and customer service experience.

Maintenance 72

Maintenance Concierge Front of House Budgeting 72

Synergy Suite

DECEMBER 22, 2022

While at first restaurant training may not seem to directly correlate with increasing sales and revenue, keep in mind that the staff and servers are the first customer touchpoint. . However, the most common negative results include: Poor Customer Service. Guest and Customer Service Principles.

Training 52

Training Document Information Server 52

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. Customer service: Interact with guests, solve customer complaints, and ensure the service is on point. Strengthen Weak Restaurant Culture.

Scheduling 113

Scheduling Communication Training Customer Service 113

7 Shifts

JANUARY 31, 2024

This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Scheduling 78

Scheduling Front of House Training Customer Service 78

The Restaurant Times

NOVEMBER 30, 2020

With several categories of personnel required in a restaurant business such as managers, cooks, servers, dishwashers, hosts, etc., Hiring an entire HR team for a single standalone restaurant may cost you a lot. The success of a restaurant primarily depends on the customer service you provide.

Training 59

Training Menu Planning Marketing Server 59

Synergy Suite

NOVEMBER 1, 2024

Back of House In the bustling atmosphere of a restaurant, two key areas work in tandem to ensure a seamless customer experience: the front of house (FOH) and the back of house (BOH). Most interaction with customers takes place in the FOH. At this first touchpoint, customer service is paramount.

Front of House 52

Front of House Back of House Scheduling Server 52

7 Shifts

MAY 15, 2023

While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads. Look into legal guides and consult a payroll specialist (lawyer, accountant, HR specialist, or another business owner) to make sure you understand your responsibilities.

Scheduling 78

Scheduling Document Information Server 78

Les Roches

JULY 1, 2024

Food and beverage server Responsible for delivering a pleasant dining experience to guests at hotel restaurants and dining outlets, servers work in almost every hotel. Food and beverage managers collaborate closely with chefs, servers, and kitchen staff to deliver exceptional dining experiences to guests.

Concierge 52

Concierge Guest Satisfaction Housekeeping Server 52

Synergy Suite

JANUARY 12, 2023

Role-playing exercises: These involve having employees practice their customer service skills by pretending to be a customer or server in a simulated restaurant setting. One of the most important training tools: Restaurant HR Software.

Training 52

Training Information Scheduling Definition 52

Lithos POS

DECEMBER 19, 2023

In the front-of-house, he is responsible for customer service, reservations, and the overall dining experience. They manage staff schedules, handle customer inquiries or concerns, and contribute to creating a welcoming atmosphere. Waiters are the person who will directly interact with customers.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Lithos POS

JANUARY 27, 2022

Ensuring Best Customer Service Management of Vendors, Inventory, and Equipment HR Objectives Marketing Planning menu Health and safety standards Managing costs. You can also use a lot of loyalty techniques by understanding your loyal customers. Evaluate quality restaurant service not only based on your menu.

Competitive Analysis 52

Competitive Analysis Server Marketing Training 52

Synergy Suite

NOVEMBER 30, 2023

Front-of-House (FOH) Labor: FOH staff includes servers, bartenders, hosts/hostesses, and buspersons who interact directly with customers and provide service. Scheduling and Staffing Efficient scheduling and staffing practices are crucial components of effective labor cost management without compromising customer service.

Portion Control 52

Portion Control Scheduling Pricing Training 52

7 Shifts

AUGUST 16, 2024

High turnover rates can disrupt operations, increase costs, and negatively impact customer service. One way to address this issue is by implementing restaurant HR policies prioritizing employee satisfaction. This can include a designated HR manager or an anonymous reporting system.

Scheduling 78

Scheduling Sanitation Communication Training 78