How to train and motivate your restaurant staff

One of the most influential elements in the gastronomic business is the restaurant team. After all, they are primarily responsible for the establishment's processes and operation.


And, to ensure that the service maintains the level of excellence, it is necessary to keep them constantly updated and motivated.


It is essential that, from time to time, training sessions are scheduled with the intention of providing impeccable service and that business results continue to improve and evolve.


In addition, recognizing efforts makes teams achieve better results - and it is up to the manager to create a welcoming and encouraging environment.


For some managers, motivating and coaching can be a challenge, but there is no need to worry.


Communication is the key


As a restaurant manager, avoid presenting a defensive-aggressive posture as much as possible so that your team always feels comfortable talking, and resolving casualties in a calm and conflict-free way.


Even if you think you're ready for anything and your employees are motivated, be a good listener.


To know how to manage a team, it is necessary to know how to communicate, it is important to be understanding, polite and not to have favouritism with employees. That way, it will be easy for everyone to easily accept that they are a team.


Solve all problems together with the restaurant contractors, and encourage them to make criticisms and suggestions, as they are the ones who have the most valuable information from the customers.


Show them that together they will create a better and better environment.


Keep employees motivated


It's hard to feel motivated when one does the work of three. Hierarchy in the kitchen is necessary, as the bad division of restaurant processes and the absence of dialogue are the main factors that lead to demotivation.


Assuming well-defined roles and demonstrating that everyone has a great deal of responsibility in their roles will help maintain the conduct and professionalism of each employee.


Even though it's normal for members of your restaurant team to feel like they're just one piece of a whole, bring all the employees together and eliminate the feeling of "everyone is for himself".


Don't allow your team to be divided by personal fears or the recklessness of another more accommodating employee. Use your managerial position to encourage expressions and ideas, demand and remember the need for unity and commitment as a group.


Recognize good results and suggestions, celebrate goals achieved and successful launches. This can be done through small exclusive festivities or even happy hour between colleagues, being a moment of relaxation and affirmation of bonds.


Invest in your team: organize training


All of your restaurant's team employees need to undergo basic training, whether in food safety routines, cleaning or service guidelines.


This training must be mandatory and routine to ensure standardization of employees and harmony in the workplace. In addition, each sector must have its specifications for learning for the youngest or professional reinforcement of veterans, here are some examples:


Reception and cashier staff training


The reception team and cashier are essential teams for the smooth running of the operation, so it is necessary to have general knowledge about all aspects of the establishment.

Conduct training covering:


  • how to welcome customers;

  • knowledge of the floor plan (table numbers, bar area, sections, etc.);

  • restaurant tour (to find out where everything is: restrooms, stock, fridge, stations, etc);

  • etiquette course for restaurant service;

  • rules of conduct;

  • respect for the customer's presence and opinion;

  • importance of having attention;

  • knowledge about the menu;

  • hygiene;

  • posture;

  • basic calculation;

  • restaurant rules;

  • how to work in a team;

  • updates on trends, menu, rules, and services; among others.

Wait staff training


To know how to train waiters, it is important to know that some topics already shown above are also part of their training, as you will see in the list below.


However, there are other specific items, listed below:


  • appropriate techniques for serving;

  • knowledge about the menu;

  • specific knowledge of ingredients for complements and combinations;

  • knowledge of lists and how to serve wines;

  • table cleaning;

  • hygiene.


In addition to these, it is important to train aspects already mentioned for the reception team and cashier, as well, such as:


  • knowledge of the floor plan (table numbers, bar area, sections, etc.);

  • restaurant tour (to find out where everything is: restrooms, stock, fridge, stations, etc);

  • etiquette course;

  • rules of conduct;

  • posture;

  • respect for the customer's presence and opinion;

  • importance of having attention;

  • basic calculation;

  • restaurant rules;

  • how to work in a team;

  • updates on trends, menu, rules, and services; among others.

Kitchen staff training


The focus of kitchen staff training should be:


  • knowledge about the menu;

  • specific knowledge of ingredients for complements and combinations;

  • waste reduction;

  • importance of self and food hygiene;

  • food security;

  • delegation of responsibilities;

  • restaurant rules;

  • how to work as a team.


However, as already mentioned for the other teams, it is important to train, too:


  • knowledge of the floor plan (table numbers, bar area, sections, etc.);

  • restaurant tour (to find out where everything is: restrooms, stock, fridge, stations, etc);

  • etiquette course;

  • rules of conduct;

  • posture;

  • respect the presence and opinion of the client;

  • importance of having attention;

  • updates on trends, menu, rules, and services; among others.


Some training can be carried out by everyone on the team, while others are more specific to some teams and may not be of much interest to the other members of the restaurant.


Be sure to suggest general participation for the acquisition of knowledge, but also know when a subject needs to be dealt with more privately and concerns only one group.


Book the training in advance so that there is planning on the part of the employees, spread messages or small posters so that no one forgets the date and time and reinforce the importance of participation.


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