03/22/2023
How to Train Your Restaurant Staff Properly (guaranteed to save you time and money)
You’re probably wasting time and money training new talent.
But it doesn’t have to be that way.
As a restaurant manager or owner, we’ve all been there. Hire new staff, get warm bodies at a station, and leave them to it.
Simple enough right?
Dead wrong. This sacrifices money, time, reputation, and possibly worse, losing the employee the sacrifice was made to onboard in the first place.
I’ll outline 3 tiers you want to focus on to get the most out of your training program:
Tier 1 Training
This is the common first week of onboarding and training the new hire on the basics of their eventual station. Front or Back of house.
First thing to note, don’t skimp on this part. Many restaurants do. It’s integral to the impression the new hire gets of your restaurant or company. We all know they could stop coming in for their training at any time. This is why it’s imperative it’s done correctly.
Restaurants lose a lot of talent because of lackluster onboarding. So welcome them with open arms. Greet them well. Be just as excited as the first day you met them. Make sure to have all the boarding papers and manuals they’ll need to succeed ready before they arrive.
It’s wise to have a few of these printed at all times in the office.
For all positions, Front and Back.
With the onboarding papers should be a training schedule, whether that’s on a scheduling app or printed for them. The training schedule is akin to a Bible. It should be followed religiously. Every position in the restaurant should have a succinct training schedule. This outlines what is learned and completed on each day of training.
Give them a tour of the facility and introduce them to their colleagues. Give them a basic understanding of rules like parking, bathrooms, clocking in, and duties.
Another opportunity for success is to pair the new hire with an experienced but also high performing team member that’ll train well. Experience doesn’t always equal a good trainer, which many establishments goof on. Choose your best trainer for the job. Someone consistent and high performing so that the new hire gets the best possible role model.
An imperative part of the process is the new hire should be tested somehow at the end of the shift. Go over, one on one, what they learned. Give a simple quiz to gauge their knowledge. Or even have them do something in front of you that was part of the training. This way the massive amounts of information is broken down into bite size pieces for them to absorb.
Before cutting a new staff member loose to work solo, observe them for about 45 minutes on their last training shift. They should be as autonomous as possible by this point. This way they don’t unintentionally wreak havoc on the restaurant by upsetting guests and coworkers.
If they’re not ready, simply assign more training. Or realize they won’t make the cut and respectfully part ways.
Strict structure like this will show new and old employees that this job is to be taken seriously. Which is missing in several restaurants.
Tier 2
The question you need to ask at this point is: “How can I get this newer employee as good as our best employee(s)?”
It’s suggested to do this over a 90 day period, overall.
Mandatory hour long meetings spread through the week (Mon/Wed/Fri for example):
12 days food
12 days wine
12 days spirits/cocktails
Taste all products and learn as much as possible about them during each meeting.
Knowledge bridges all gaps. Taking action gets everyone across the bridge. This alone gets you further than 90% of restaurants.
Important to note: just like you check in daily during the first week of training, now it’s recommended you check in every 30 days.
-Give them a review.
-Ask them their concerns about you and your restaurant.
-Take the time to listen and show you care.
Tier 3
This Tier is the most overlooked by restaurants: The development of their staff!
-Identify top talent
-Nurture that talent
-Then develop them for a higher role/position
Hard workers and top talent will appreciate this enough to stay much longer.
Hiring (or promoting) most managers is usually a rushed process
(see my video about the Peter Principle).
https://www.youtube.com/shorts/hPcT06NQIb8
Sit down with people and do an annual or biannual review (similar to reviews of the other tiers).
Remember, our professional lives exist to support our personal lives.
Most people that work at restaurants are working so they can pay their bills. This frame should be at the foundation of your approach to employees.
It’s good to understand what your employees are getting out of their job.
Recap for success:
Tier 1: Get basic training done correctly!
Tier 2: Take time to train on finer points, improving the abilities of your staff.
Tier 3: Develop top talent for bigger career moves.
Thanks for reading! Give me a follow for more restaurant and bar industry insights like this.