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Displaying Matches 49 thru 72 of 152 Found.  BACK NEXT

DOWNLOAD: Safety Policies & Procedures
DOWNLOAD: Safety Policies & ProceduresQuick reference and concise overview of key sanitation and safety procedures. Use the Safety Policies & Procedures to communicate and promote safe and sanitary working practices and conditions. . . . more >>


How to Get Your Managers to Run Your Restaurant Without YOU
by Bill Marvin
How to Get Your Managers to Run Your Restaurant Without YOUIf your restaurant can't run properly without you being there, you're limited. You're limited in how much your business can grow & you won't have much of a life outside of your restaurant either. Learn how to get your managers to do a more effective job of "running the restaurant" so you can focus more on other business building activities & have more of a life too. . . . more >>


How to Maximize Labor Productivity Without Lowering Guest Service
by Joe Erickson
How to Maximize Labor Productivity Without Lowering Guest Service Every restaurant operation and every restaurateur has a different way of defining productivity. Yes, for every unique restaurant concept, there is an optimum level of sales per labor hour and number of guests served that achieves the highest level of efficiency while satisfying the greatest number of guests. The challenge for the independent operator is to establish that benchmark for his or her own unique operation. . . . more >>


WEBCAST: How to Evaluate & Implement a Management Bonus Program
WEBCAST: How to Evaluate & Implement a Management Bonus ProgramOne of the most talked about topics in our Discussion Forum has been management incentive or bonus programs. Do they work, how much should they pay, how to evaluate managers and other such questions are typically asked. Chris Tripoli has designed and implements many management bonus programs during his 30+ year career as an operator and advisor. Chris discusses the various elements of successful programs and . . . more >>


DOWNLOAD: Competitor Pay Rate Survey
DOWNLOAD: Competitor Pay Rate SurveyIf you want to know what the market pay rates are for restaurant staffing in your area, begin by finding out what your competition is paying. Use this form to collect and record the pay rates of area restaurants for simlilar job positions . . . more >>


DOWNLOAD: Server Sidework Checklist
DOWNLOAD: Server Sidework ChecklistServers have sidework duties in addition to their primary service tasks. So that these tasks are completed consistently, it's important to have detailed checklists so that everyone knows what they're responsible for. Download a sample and learn how to quickly create your own detailed sidework checklists. . . . more >>


DOWNLOAD: QSR Training Manual Templates
DOWNLOAD: QSR Training Manual TemplatesHaving comprehensive, easy-to-understand training manuals for every position in your QSR is vital for new employees to learn to perform their jobs the "right way." Use these templates as a guide to create your own detailed training manuals for cashier/counter, drive-thru, lobby, prep cook, line cook, expediter . . . more >>


How to Find the Right Manager for Your Restaurant
with Joe Erickson, Gary Turner and Scott Wise
How to Find the Right Manager for Your RestaurantHiring a manager is one of the most important decisions you'll ever make. Here are insights from three experienced restaurant industry veterans to select the best managers in a competitive marketplace. Learn specific ways to define your compensation scale, communicate your performance expectations and measure candidates' qualifications. . . . more >>


Management Bonus Plans That Work
by Chris Tripoli
Management Bonus Plans That WorkWant your managers to think and act more like owners? Tie more of their compensation to actual results. Here's a look at the management incentive plan process that examines why some work and others don't. Learn what types of plans work best and support both the short term and long term well-being of your business. . . . more >>


The Characteristics and Traits of Top-Performing Restaurant Managers
by Patricia Luebke
The Characteristics and Traits of Top-Performing Restaurant Managers A manager exists to build profitable sales, and everything a manager does should be targeted to that objective. Still, there's no set personality that characterizes a good manager; one top performer might be totally outgoing and effervescent while another may be quiet and reserved. Both personalities could perform exceptionally well, but there are some core qualities that top managers share. Explore here what defines the best and brightest. . . . more >>


DOWNLOAD: Social Media Policy Template for Restaurants
DOWNLOAD: Social Media Policy Template for RestaurantsFollowing the Domino's YouTube fiasco restaurant operators became aware of the downside risks of unofficial social media activities by their employees. The first step in protecting your restaurant is by informing your employees with a thorough, easily understood policy about what is appropriate use of social media sites and what is not. . . . more >>


Your Toughest Job -- Managing and Supervising People
Your Toughest Job -- Managing and Supervising PeopleWith so many different personalities & behavior patterns under your supervision, managing people can be a daunting proposition. Here are some guiding principles to help make the job of managing people easier and more rewarding. . . . more >>


DOWNLOAD: Waiter & Waitress Training Manual Template
DOWNLOAD: Waiter & Waitress Training Manual TemplateThorough, complete and easy-to-understand employee training manuals are a must for any restaurant wanting to create superior dining experiences for every guest. Download our complete Waiter/Waitress Training Manual Template for a headstart on creating your own. . . . more >>


How to Organize & Maintain Your Restaurant's Employee Files
by Emily Durham
You can't afford to have a slip-shod, unorganized employee record-keeping & filing system. Employment laws & potential legal exposure can mean serious damages to employers who don't maintain complete and up-to-date information on every person working at your restaurant. This article describes the key points of an effective employee file system for your restaurant. . . . more >>


Lower Your Labor Cost: How to Control Management's Natural Tendency to Overstaff
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 . . . more >>


Why Restaurant Managers Quit & How to Keep the Good Ones From Leaving
by Bill Marvin
Why Restaurant Managers Quit & How to Keep the Good Ones From LeavingRestaurant managers are abandoning the business like rats off a sinking ship. A study by Purdue University concluded that the exodus is so steady that by the time many restaurant managers reach their 40s they have probably left the industry. Bill Marvin examines why this is happening and what you can do to reverse this trend in your restaurant . . . more >>


DOWNLOAD: Restaurant Application for Employment
Having a complete and legally sound employment application is the first step to a quality hiring process. This template will give you a head start on developing your own application. It includes authorizations for additional employment screen steps such as drug testing, background checks and other procedures that may now or at some time be part of your screening and evaluation process. . . . more >>


DOWNLOAD: Server Training Manual Template
DOWNLOAD: Server Training Manual TemplateThorough, complete and easy-to-understand employee training manuals are a must for any restaurant wanting to create superior dining experiences for every guest. Download our complete Server Training Manual Template for a headstart on creating your own. . . . more >>


DOWNLOAD: Employee Surveys
Ever wonder what your employees think about working in your restaurant? It's one of the most valuable things you can know. Unhappiness with supervisors, management styles, working conditions, lack of supplies and poor equipment can keep your employees from doing their best or cause them to quit. Use these forms to find out what your employees are "really' thinking. . . . more >>


How to Fight FMLA Abuse in Your Restaurant
by Richard M. Escoffery, Esq.
How to Fight FMLA Abuse in Your RestaurantThe "Slacker's Protection Act"? Some workers are taking advantage of the Family and Medical Leave Act law enacted by Congress in 1993 intended to balance the demands of the workplace with the needs of the family. This article will show how to combat FMLA abuse in your restaurant and ensure the law is applied properly . . . more >>


How to Avoid Negligent Hiring
by Alisa Pittman Cleek, Esq.
How to Avoid Negligent HiringNegligent-hiring lawsuits maintain that the employer failed to conduct appropriate research prior to an individual's hire. Negligent retention holds an employer liable for retaining an employee who is known to be unfit for the job. Here's how to avoid both claims.. . . . more >>


AUDIO: Why Stupid People Get Hired - and What You Can Do to Avoid This
AUDIO: Why Stupid People Get Hired - and What You Can Do to Avoid ThisYou hold exhaustive interviews; you check references; you test for workplace skills. And still you end up with someone who should be wearing a dunce cap. What's missing from the process? Listen now to this 60-minute audio program where you and your managers will discover . . . . more >>


DOWNLOAD: Service Steps Chart for Full Service Restaurants
Great service begins by knowing the basic steps of service that guests expect. This customizable chart can be used in training your staff the basic service steps expected for all full service restaurant concepts. . . . more >>


AUDIO: How to Find & Attract More Quality Employees
by Mel Kleiman
AUDIO: How to Find & Attract More Quality EmployeesMel Kleiman is an internationally recognized authority on recruiting, selecting, and retaining hourly employees. In these programs, Mel discusses several innovative, effective and highly practical ways for independent operators to increase the quantity and quality of job applicants at their restaurants. . . . more >>


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