Restaurant365

AUGUST 21, 2020

Tailor your hiring and recruiting practices. The first step in reducing high turnover is to examine your hiring and recruiting practices. How are you communicating with your potential new hires? There are many moving parts to hiring and recruiting. ServSafe Certifications. Bartender Licensing. Conclusion.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Sling

FEBRUARY 19, 2021

1) Recruiting. With an effective and efficient workforce management program in place, your human resources department will be better equipped to recruit the high-potential employees your business needs to succeed. Once you’ve recruited and hired the right employee for the job, how do you go about integrating them into the team?

Management 88

Management Management Employee Relations Recruiting 88

Modern Restaurant Management

FEBRUARY 6, 2020

Executive Vice President Jeremy Biser said initial recruiting efforts will target development in Maryland, Virginia, Delaware and Pennsylvania but added that the company plans to look further south and west later this year. Its aggressive five-year plan calls for signing three to five new multi-unit development agreements per year.

Franchising 383

Franchising Franchise Fast Casual 2019 383

Restaurant365

JULY 24, 2020

Ensure your “person-in-charge” has an up-to-date ServSafe Food Manager certification. When recruiting for your ghost kitchen, advertise your job openings where job seekers are searching. The regulator will also want to walk through your menu and know what third-party service providers you plan to use.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Open for Business

MARCH 1, 2023

In fact, team members who have fun on the job are likely to recruit friends for open positions where they work. Top three skills needed: Good with numbers Computer literacy Good customer service Communications manager job description Not every restaurant will require a communications person.

Cash Management 78

Cash Management Fast Casual Front of House Fine Dining 78

Ken Burgin

FEBRUARY 13, 2024

By proactively addressing these questions during the interview process or in job postings, you can create a more effective recruitment experience. Applicants will want to understand the dynamics of the team they’ll be joining, including communication styles, management support, and how the restaurant fosters a positive work environment.

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

Sling

JANUARY 10, 2023

The best way to do this is to stay in communication with your new hire. Unfortunately, this process can also be the one with the most moving parts — all of which need to be there for things to run smoothly. 6) Make sure the job description is up to date Your new employee will (obviously) have a general idea about the job you hired them to do.

Employee Relations 78

Employee Relations Hiring Small Business Communication 78

The Restaurant Times

AUGUST 27, 2022

A barback interacts with clients because they are on the floor, whereas a bartender does not, enabling them to communicate critical information to security and the bartenders. Good Communication Skills. Recruitment Method: Consider experimenting with a few hiring tactics to discover the appropriate barback for your company.

Hiring 52

Hiring Restaurant Law Bar Recruiting 52

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? A Guide For Managers June 2020 How Do I Manage Millenials? June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference?

Article 78

Article 2023 2022 2021 78

Touch Bistro

JULY 18, 2021

don’t put all your eggs in one recruitment technique). Culinary schools and vocational programs centered around hospitality are great places to recruit employees for back of house jobs. Gone are the days when you could just slap a hiring sign in your window and the talented masses would come to you. Culinary and Vocational Schools.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Modern Restaurant Management

FEBRUARY 14, 2020

A team of 18 FIU students aid in recruiting year-round through outreach, interviews, and on-site volunteer management, working closely with Festival event managers on event staffing details. This technology is EPA-approved and has FDA exemption as well as NSF certification for food contact applications.

Back of House 329

Back of House Hotels Events Design 329

7 Shifts

OCTOBER 22, 2021

That's where proper holiday work scheduling comes into play — and with the right combination of tools, organization, and communication, restaurants and their teams will soar through the holiday season with more ease than Santa on his sleigh. Table of Contents. Need a Holiday Work Schedule? Gathering Employee Availability & Feedback.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Modern Restaurant Management

JULY 27, 2020

Franchisors must be able to document policies and practices for sanitizing, social distancing, contactless service, use of protective gear and guest communications. "When Sanitation and food safety have never been more important.

Franchising 443

Franchising Franchise Mobile Ordering Kitchen Safety 443

Lavu

SEPTEMBER 29, 2023

Encourage open communication and provide frequent feedback and recognition for outstanding performance. Provide opportunities for professional growth and skill enhancement, whether through internal training sessions, workshops, or covering the costs of external courses or certifications.

Loyalty Program 167

Loyalty Program Front of House Mobile Ordering Customer Service 167

Modern Restaurant Management

SEPTEMBER 14, 2021

Module 3: Communication. Module 4: Recruitment and Onboarding. Once all modules and a short assessment have been completed, participants will earn a Certificate of Completion from the Culinary Institute of America. Module 2: Self Awareness and Self-Management. Module 5: Building Diverse Talent & Teams. Module 6: Wellbeing.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433