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As a restaurant owner/manager, one of the most difficult problems you will have, hands down, is finding and keeping reliable employees. Working in a restaurant is never easy, no matter what your job is, and with restaurants on every corner of every city, you can lose good employees quickly if they don’t feel appreciated.
Startup costs aside, payroll is your biggest ongoing expense, and one that you can’t get rid of. The best use of your funds is to have employees that understand who you are and what your restaurant is about, and perform their jobs well on a consistent basis. If you have a lot of turnover, it’s difficult to do that. Not only that, but every time you have to hire a new employee, you lose time and money training him or her, which cuts into profits. If you’re constantly hiring, you’re losing unnecessary funds that could be going into your pocket.
If you find that you have more new employees than old, then it may be time to take a look at what you’re doing wrong. Take a look at the following habits that will lead to more profits without a doubt.
1. Pay Them Well
This seems like a no-brainer, but most restaurant owners do the opposite. The restaurant industry is one of the lowest paid industries, but it’s not because restaurant work is easy.
Obviously, no one is advocating paying hosts and bus boys $20 an hour, but remember, for each new employee you hire, you have to spend money and time to train them even if the job requires few skills. Find out average rates for each position and see if you can squeeze out an extra dollar or two an hour.
Keep in mind, however, that while pay is an important factor in employee happiness, it’s not everything and won’t make up for treating your employees poorly.
2. Give Them Benefits That Don’t Cost Much
Offering free meals while on the clock, and deep discounts when not on the clock (which will likely go unused; who wants to spend time at work when they’re working) costs you little, but to an employee, it shows appreciation of their hard work.
Look for other things you can give your employees that don’t cost much. Maybe a chef is catering a family party; letting him or her use the kitchen off the clock could be a big deal. Or letting an employee rent a banquet for free that you may otherwise charge for. Be creative.
3. Don’t Make Low Paid Employees Shell Out For Gear
Even food industry professionals don’t expect to get rich working in a restaurant; they know what kind of pay to expect, and if they can get an average wage for the industry, they are happy.
That being said, a good boss doesn’t expect a busboy to buy his own uniform, and neither should a bartender or hostess for that matter. Employee uniforms aren’t that expensive, and high quality, professional pieces can make the difference in the atmosphere of your restaurant. You can even allow them to wear uniforms that are a little more on the cool side if you’d like. Budget for employee uniforms at least once or twice a year and your staff will be eternally grateful, especially if they’ve worked in a place where they had to buy their own.
4. Respect Your Employees
Treat your employees like your equal and you will be surprised at how much respect you get in return. Say hello to them when they get to work for the day, and a friendly “see you later” will go a long way when they leave. Treat them like people instead of tools you use to make money, and they will undoubtedly help you make even more money.
5. Consider a Rewards Program
Give incentives for employees to do what you want. Want everyone to show up on time for their shift? Offer a monthly bonus to those that do. Buy an extra uniform for the employee that gets the most compliments from the guests. Make their job fun, and slightly competitive, and be part of the fun yourself.
6. Get to Know Everyone
Everyone has worked for that guy that never spoke to anyone except during the hiring process, and chances are they didn’t think too highly of him. Don’t be that guy. Talk to your employees. Find out their interests and dislikes, and be genuine about it. If your employees see you as a friend instead of a boss, they are more likely to come to you with a problem instead of talking about it behind your back.
7. Ask Your Staff For Advice
Unless you work in the restaurant every single day, there’s a good chance a lot of your staff members will spend more time in your restaurant than you do. The next time you are trying to come up with a promotion, change the decor, or make any changes to the restaurant, consider asking the opinions of some of your best employees. They’ll feel valued, and you may get some good advice.
Of course, you only have to listen to suggestions, but if you hear something you think is good, implementing an employee idea will surely boost morale throughout the restaurant.
8. Say Thank You and Say it Often
Many people in every industry just want to be appreciated in their jobs. Most companies cannot run without at least a few employees, but many bosses act as if everyone is easily replaceable.
Don’t be one of these bosses. Instead, try your best to let your employees know when they did a good job, and that you greatly appreciate the hard work, especially after a particularly busy or stressful shift. Don’t go overboard or you’ll seem insincere, but if you truly do value your employees and what they do for your restaurant, let them know as often as you can.
9. Take Their Side with Customers
Yes, it’s common to hear “the customer is always right,” but sometimes the customer is wrong. Instead of treating your employee like they did something wrong when you clearly don’t think they did, have his or her back.
This doesn’t mean let your staff get away with being rude, or worse. It simply means that you know the difference between when a customer is truly right and wrong and will do the right thing.
10. Lead By Example
Don’t be the boss that comes in once a week and does nothing but bark orders all day. Your staff will not respect you, and may be intimidated or even afraid of you. Instead, treat your employees with respect, treat your restaurant with respect, and treat your customers with respect.
Conclusion
Running a restaurant is hard work, but unless you are Superman, you can’t do it alone. You need a team of reliable, hard working employees that will make sure your restaurant runs well when you’re not there to do it. Sometimes, it’s not the actual person that makes a difference, but the way that person is treated. Remember this when trying to manage a group of employees. Let them know you appreciate them by offering decent wages, a few benefits, and of course, telling them how much they are appreciated. You’ll find that your staff is happier, and you’ll save money by not having to continually rehire new employees.