Modern Restaurant Management

SEPTEMBER 29, 2020

From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. But, behind the door marked “Employees Only,” there are several common coronavirus risk factors that many restaurants aren’t yet addressing.

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Scheduling Back of House Communication Front of House 197

7 Shifts

JANUARY 31, 2024

Human resources Beyond your normal staff management efforts like employee engagement and scheduling, you'll likely have to take on some more tactical duties that HR would typically handle in larger restaurants (or the owner in smaller ones). Operations This is the catch-all of all restaurant manager responsibilities.

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Scheduling Front of House Training Customer Service 158

7 Shifts

JANUARY 23, 2024

And finally, either work closely with your HR department to ensure you're not breaking any labor laws, or read up on the laws in your area to ensure you remain compliant. The best way to make sure it doesn't trickle down into more problems is to establish a team communication strategy for shift trades and changes.

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Scheduling Server Communication Information 78

7 Shifts

JANUARY 31, 2024

Human resources Beyond your normal staff management efforts like employee engagement and scheduling, you'll likely have to take on some more tactical duties that HR would typically handle in larger restaurants (or the owner in smaller ones). Operations This is the catch-all of all restaurant manager responsibilities.

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Scheduling Front of House Training Customer Service 78

Modern Restaurant Management

JANUARY 8, 2024

Who brands trust, how programs are architected, procedures and great communication matters…A LOT. – Lars Kristiansen , VP Food and Beverage of Oasis Marinas Next year, although getting better, I anticipate continued labor shortages to persist, impacting management, the kitchen and front of house.

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Pricing Catering Training Marketing 215

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. Regularly train your management and HR staff on labor laws and regulations to ensure compliance.

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Portion Control Scheduling Pricing Training 52

EATER

DECEMBER 21, 2020

Chang notes, in the lived-in clarity of black text, that “the ensuing report to HR nearly got me deported from Australia.”) I’m sure I could have been more patient and empathetic in all my communications.”). Dave was always quick to remind those of us who made up the front-of-house team of our general lack of expertise.

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Accounting Book Front of House Server 145

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 ). Staff Workload. Complexity.

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Front Desk Operations Accounting Budgeting Front of House 52

7 Shifts

JUNE 11, 2021

The traditional back-of-house and front-of-house roles are a relic of the past. My advice is to communicate with your manager about what success looks like for you. Larger organizations with multiple locations have positions in different departments that require all kinds of skills sets such as operations, HR, and more.

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Server Front of House Scheduling Back of House 143

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. In the front of house, we are seeing more kiosk adoption. Guests will demand a personalized journey when food is delivered to their door.

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Catering Marketing Customer Service Front of House 215

Modern Restaurant Management

AUGUST 28, 2020

” Karyn Tomlinson, who graduated from Le Cordon Bleu in France, and on her first day on the job was told to go to the front of house for service. ” “We believe when people feel valued, they’re empowered to tap into their unique talents for the good of themselves, their company, and their communities.

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EATER

MAY 29, 2020

I brought in, we have about 22 front of house and back of house managers across the group in Chicago. We tried to communicate all of that as effectively as possible, and things you’re supposed to do. Then I called our HR team, I said, “Why can’t I email the whole company?” It was not a pleasant talk.

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Reservations Pricing Accounting Article 62