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Displaying Matches 25 thru 48 of 157 Found.  BACK NEXT

How to Build Your Kitchen Team
by Chef Michael Tsonton
How to Build Your Kitchen TeamTurnover is one of the chef's worst enemies. The cost of training and mistakes made before the cook is up to speed can affect the bottom line. Such costs can best be avoided when dollars allocated to training are spent on the right candidate . . . more >>


WEBCAST: How to Create & Use a Mission Statement: The Foundation for Creating a Highly Successful Restaurant
WEBCAST: How to Create & Use a Mission Statement: The Foundation for Creating a Highly Successful RestaurantIn this webcast with David McClaskey you'll learn how to develop and deploy a mission statement that gets everyone and everything you do focused on delighting customers in a way that promotes repeat business and positive referrals while increasing your bottom line. . . . more >>


DOWNLOAD: Organization Chart by Key Areas
DOWNLOAD: Organization Chart by Key AreasIn order to successfully work ON your business as opposed to IN your restaurant you must be willing to delegate accountability to others. Use this chart to list by name - even if it is presently you - the people responsible for planning, supervising and implementing the 4 key areas for your restaurant. . . . more >>


The Key to Controlling Labor Cost: A Shift-by-Shift Strategy to Create a Winning Labor Budget
by Joe Erickson
The Key to Controlling Labor Cost: A Shift-by-Shift Strategy to Create a Winning Labor BudgetWhile the war on labor cost may never be totally won, the day-to-day battles can. The key to winning is to view each and every shift as an individual battle. You must have a battle plan if you expect to win more than you lose. Likewise, you must consistently execute the plan to accomplish your objectives. . . . more >>


WEBCAST: Essential Leadership Skills for Restaurant Operators: How to Have a Better Business & Life By Becoming a Better Leader
WEBCAST: Essential Leadership Skills for Restaurant Operators: How to Have a Better Business & Life By Becoming a Better LeaderYour restaurant staff can be your greatest asset or your biggest nightmare. The difference depends on one thing... your leadership skills. If you would like to learn how to get your employees to do what you want them to do, be sure to join us for this very special webcast with RestaurantOwner.com leadership coach Howard Partridge . . . more >>


Delegate to Succeed
by Chef Michael Tsonton
Delegate to SucceedThe owner, chef or kitchen manager who micromanages or tries to handle every last detail is cheating himself and everyone else in the operation. Learn how proper delegation can get you off the path of doing all the work and on the road to managing more of your business. . . . more >>


DOWNLOAD: Employee Orientation Checklist
DOWNLOAD: Employee Orientation ChecklistDownload this checklist to ensure your new staff members feel welcome, comfortable and they are an important part of your team. The Employee Orientation Checklist includes information to help familiarize the new employee with the restaurant's customs, traditions and organizational structure. . . . more >>


Teach Your Staff to Ask for Help & Never to Hide Mistakes
by John Richardson
Teach Your Staff to Ask for Help & Never to Hide MistakesWhen a staff member needs help and he or she doesn't let anyone know, or worse, when someone makes a mistake and conceals it, service suffers. And that means your business suffers. . . . more >>


Online Training & Education Options for Your Restaurant
by Allison Wollam
Online Training & Education Options for Your RestaurantThe right employees love using online training systems because they get the information they need to be successful. Online training can have great benefits when it comes to cost, accessibility, flexibility and effectiveness. Managers prefer it and it empowers motivated employees at all levels who are interested in taking on more responsibility. . . . more >>


How to Fire Bad Employees & Avoid Potential Legal Problems
by Barry Shuster
How to Fire Bad Employees & Avoid Potential Legal ProblemsWhen you know it's time to "free up an employee's future" make sure you do it the right way. Learn what legal snares you can step into when firing an employee and how to properly terminate problem employees to reduce your chances of getting into potential legal troubles. . . . more >>


What to Seek In Your First or Next Chef Hire
by Joe Abuso
What to Seek In Your First or Next Chef HireThe importance of the actual culinary duties required of a chef cannot be overestimated. But don't underestimate the huge differences between the skill sets -- including kitchen management -- required by the myriad types of foodservice establishments out there. . . . more >>


DOWNLOAD: Restaurant Labor Schedule Template
DOWNLOAD: Restaurant Labor Schedule TemplateThe Restaurant Schedule Template is a Microsoft Excel® workbook consisting of a simple to use set of spreadsheets designed to reduce the time it takes to prepare staffing schedules. User defined descriptions, designed to eliminate typing of repetitive data, can be entered as needed for up to 20 different departments, 50 shifts, and 100 employees. . . . more >>


How to Have More Productive Preshift Meetings
by Diana Lambdin Meyer
How to Have More Productive Preshift MeetingsAccording to unofficial estimates by industry experts, fewer than 50 percent of independent restaurants have preshift meetings. But the really successful ones usually do. Those who conduct preshifts well all do them a little different, but can agree on two important points for good meetings, keep it short and let others do the talking. . . . more >>


The H-2B Visa Cap and Possible Strategies to Keep It From Hamstringing Your New Operation
by Jorgelina Araneda, Esq.
The H-2B Visa Cap and Possible Strategies
to Keep It From Hamstringing Your New OperationIf you rely upon H-2B visas to fill short-term workforce demand, this article intends to help you understand the laws and possibly formulate a strategy to avoid being hamstrung by recent severe limitations on visa allocations in this country. . . . more >>


How to Keep Employee Romances from Becoming a Management Headache in Your Restaurant
by Howard Riell
How to Keep Employee Romances from Becoming a Management Headache in Your RestaurantManaging employees' personal relationships can prove to be a challenge - to say the least - and very expensive if things get out of control. Having a clear, enforceable fraternization policy is important before a situation turns toxic, and if not handled properly, detrimental to your business. . . . more >>


Defensive Documentation of Employee Performance
by Alisa Pittman, Esq.
Defensive Documentation of Employee PerformanceWhen faced with an employment discrimination action, a good paper trail can lead you to safety. This article explores the ever increasing necessity to properly document employee performance . . . more >>


Restaurant Labor Scheduling: Essential Practices to Control Cost & Deliver Great Service
by Jim Laube
Restaurant Labor Scheduling: Essential Practices to Control Cost & Deliver Great ServiceProper scheduling is critical to attain the appropriate balance in labor cost, service levels and employee morale. Your effectiveness in this area will be clearly reflected in today's operating results AND tomorrow's sales. . . . more >>


DOWNLOAD: Accident Report Form
DOWNLOAD: Accident Report FormUse this report form to document any personal injuries, near misses or dangerous occurances that take place at your restaurant. . . . more >>


Look Ahead: Use Short-Term Sales Projections to Control Hourly Labor Costs
by Jim Laube
There are lots of situations restaurant managers don't like and one at the top of the list is being caught in a rush and not having enough people on the floor. I personally know the feeling and agree that it's not my idea of a good time, either. . . . more >>


Online Restaurant Staff Training by Waitrainer
Online Restaurant Staff Training by WaitrainerFor years, RO.com has provided industry-specific training manuals to thousands of independent restaurant operators, saving them countless hours of researching, organizing and writing their own training manuals from scratch. Now we'd like to introduce our new Online Restaurant Staff Training System for your entire restaurant staff. We now offer our entire resource library of training manuals, job descriptions, employee handbook and policies manual, steps of service and alcohol management program in an online training format your employees can access 24/7 . . . more >>


Cross-Training
by John Richardson
Cross-TrainingTraining your employees to fill their co-worker's shoes can help keep you out of the weeds, build camaraderie, improve skills, and increase morale. . . . more >>


DOWNLOAD: Employee Performance Evaluation Forms
DOWNLOAD: Employee Performance Evaluation FormsHow do employees know how they're doing if you never tell them? Use the Employee Performance Evaluation to give your employees constructive feedback on how they are doing and ways to improve (and document) their performance. . . . more >>


Critical Numbers: A Weekly Report Every Restaurant Should Prepare
by Jim Laube
Critical Numbers: A Weekly Report Every Restaurant Should PrepareChain operators are serious about what they do. Here's one report that every chain restaurant prepares each week and how they use it keep their key costs areas in check. Find out an easy way you can do it and add 2%-4% of your sales to your bottom line! . . . more >>


How to Get Your Service Staff in Winning shape
by Monica Giuoco and Chris Tripoli
How to Get Your Service Staff in Winning shape One of the most important aspects of running a restaurant is training your front-of-the-house employees. These folks are the primary determining factor in gaining repeat customers. A memorable experience as well as fantastic food will almost guarantee a return visit. . . . more >>


Displaying Matches 25 thru 48 of 157 Found BACK NEXT

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