Modern Restaurant Management

JULY 19, 2021

Nightly kitchen cleaning, restroom cleaning, and front-of-house cleaning are all examples of functions that should be outsourced. Outsourced facility service professionals are trained to handle optimized cleaning and maintenance that impact customer perception in addition to restaurant-industry specific cleaning and hygiene needs.

Front of House 203

Front of House Customer Service Maintenance Catering 203

Modern Restaurant Management

MAY 24, 2022

It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. .” Getting together outside of the high stress restaurant environment can help your employees bond, and bonus: it gives you an opportunity to show your appreciation for them. Communicate.

Front of House 208

Front of House Scheduling Back of House Communication 208

Lithos POS

DECEMBER 19, 2023

Imagine your restaurant as a complex business where each part, from the kitchen staff to the front-of-house team, plays a crucial role in creating a premium dining experience. He has duties in both the front-of-house and back-of-house operations. Management has a crucial role in the success of a business.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

SiteMinder

OCTOBER 11, 2022

Front of house positions in a hotel. Front office positions in hotels can range from managers to receptionists. Of all the front of the house positions in a hotel, this is the most senior. Duties include training and managing various other hotel front desk positions such as receptionists and concierge.

Maintenance 72

Maintenance Concierge Front of House Budgeting 72

Modern Restaurant Management

DECEMBER 1, 2021

Front-of-House. Your POS should be able to integrate with your restaurant’s technology, whether the back or front-of-house. Recipe viewing capability – streamline your training efforts and make changing your menu a breeze! This makes training a breeze and can help you reduce turnover.

Back of House 203

Back of House Reservations Front of House Communication 203

7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. says Rachael Nemeth, CEO, Co-founder of Opus Training. ” Larger organizations with multiple locations have positions in different departments that require all kinds of skills sets such as operations, HR, and more.

Server 143

Server Front of House Scheduling Back of House 143

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. If you're interviewing for a restaurant management role—especially at a smaller restaurant—be sure to clarify which of these HR duties you may have. This part of the job is arguably the most multi-faceted.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Modern Restaurant Management

JANUARY 8, 2024

To tackle this pressing issue effectively, businesses must invest in staff training and development, vital for retaining and upskilling their existing workforce. – Chelsea Searan, HR Lead at Instant Financial In 2024, I think restaurants will focus more on utilizing technology to connect with consumers.

Pricing 215

Pricing Catering Training Marketing 215

EATER

MARCH 2, 2022

The Dame staff cross-trains to learn every part of the restaurant, so someone might cook one day and serve the next. Everyone at Dame starts at $15/hr, plus an equal share of the tip pool (owners excluded) that works out to take-home earnings between $30 to $40 an hour. Labor costs: $7.97. This is where having a small restaurant helps.

Pricing 98

Pricing Front of House Back of House Book 98

Synergy Suite

NOVEMBER 30, 2023

Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness. Effective portion control requires staff training to maintain accuracy and consistency in serving sizes.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. We’re already starting to see fully automated restaurants, both in the front of the house and back of the house.

Marketing 215

Marketing Catering Customer Service Front of House 215

7 Shifts

MAY 15, 2023

Look into legal guides and consult a payroll specialist (lawyer, accountant, HR specialist, or another business owner) to make sure you understand your responsibilities. This constitutes most front-of-house restaurant employees such as servers, runners, hosts, and bartenders. What can 7shifts do for you?

Scheduling 78

Scheduling Document Information Server 78

Xotels Hotel Revenue Management

JULY 10, 2020

Of course the HR manager, DOS or GM can have a great philosophical discussion about yield management and business vision. Still, it will not tell you if the person in front of you has the right experience and skills (read more: many revenue managers lack basic skills ). Years of Knowledge from Multiple Angles. Complexity.

Front Desk Operations 52

Front Desk Operations Accounting Budgeting Front of House 52

EATER

NOVEMBER 16, 2020

Amanda Kludt: I don’t think we talk enough about parenthood on this show or in general, when it comes to restaurants, and we definitely don’t talk at all about pregnancy both in terms of what it means to be pregnant in such a physical role, but also discrimination people face where they’re working in front of house or back of house while pregnant.

Definition 83

Definition Scheduling Front of House Special Events 83

EATER

JULY 6, 2022

The chef chosen to run it, Dan Barber, had trained in France and at California restaurants Chez Panisse and Campanile, both famed for their dedication to working with seasonal ingredients from small farms. It was just the most embarrassing thing ever; not only was it in front of my team, but it was with cameras.”.

Front of House 134

Front of House Server Back of House Information 134

EATER

JULY 6, 2022

Leadership gathered the remaining staff at lunchtime to process what had just happened; during the meeting, the HR director played a singing bowl, and Peggy Dulany, Stone Barns co-founder and chair of the board, burned sage. Some came out crying. Of an office team of 17, six were laid off.

Training 96

Training Presentation Workshop Budgeting 96