by Service That Sells | Sep 10, 2010 | Human Resources
The key to better managing your labor costs is to turn over the applicants, not the employees. How? Become a better interviewer. The most important part of any interview comes in the planning. Being well prepared will send a clear message to applicants that you’re...
by Service That Sells | Aug 29, 2010 | Management
It’s easy for one manager or several employees to overlook key tasks required for a successful close – and a successful close means a successful opening the following day. Start by listing each job position by category and add one for management. Then look at tasks...
by Service That Sells | Apr 2, 2010 | Human Resources
When staffing a restaurant, the labor pool generally falls into four categories: The Transients. On their way to some other career, they’ve stopped off in the industry for a relatively short time. The traditional college student comes to mind. The I-Don’t-Know’s....
by Service That Sells | Feb 19, 2010 | Management
The “Please Wait to be Seated” sign creates anxiety when the host staff isn’t present. Teach your servers to look for and then acknowledge every waiting guest with a smile and “Hi! The hostess will be right with you!” if he or she is off seating other guests. Make...
by Service That Sells | Feb 9, 2010 | Human Resources
It’s not uncommon for performance appraisals to be the subject of poor reviews themselves. Bring your appraisal process up to speed. The first step is to incorporate issues at the forefront of the hospitality industry as well as your operation. Food safety: Your...
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