Last post I promised I would discuss a Restaurant Employee Policy and Procedure Manual, here it is!
The manual is used to inform employees about their job duties and expectations set by the restaurant owner.
A successful restaurant employee manual outlines all the expectations for a job performance as well as job descriptions, safety procedures and any other communications to convey.
If there is ever a dispute with an employee, about policies, behavior, etc. you can pull out the employee manual for the correct answer.
Job descriptions can be part of the manual or be a completely separate document.
Descriptions give you a benchmark with which to base your expectations and evaluate performance, both good and bad.
Job descriptions also play a key role in the hiring process. You must be able to accurately describe to an applicant the details of a position before they are hired so they have an accurate picture of what the job entails and what they need to do to be a successful employee in your restaurant.
Each job description should clearly outline the main tasks and responsibilities for the job and the skill requirements.
Any work that involves dealing directly with the public involves an element of maturity and professionalism. The wait staff are the front lines of food and beverage customer service, taking orders, delivering food and cleaning up and resetting the table afterwards. This job demands a high energy level, attention to detail and strong customer service. It requires the ability to remain calm under stress and good communication skills. In addition to the mental demands the physical demands of this job are as well, spending long periods standing and carrying moderate weight loads can be taxing on the body.
Responsible for the efficient running of all restaurant operations this is a busy job demanding a range of well-developed skills. Management or supervisory experience is required to handle the staff management, customer management, inventory management and financial management aspects of the job. Restaurant managers are responsible for every aspect of the hiring process for all of their employees including interviewing, hiring and training. When they’re not attending to personnel needs, they’re also responsible for food service and administrative duties.
Job roles need to be filled in order to create a team, a team that will work together to ensure that a restaurant runs smoothly as it confronts the everyday challenges of the food-service industry.
There is no confusion you know what you have to do to be part of the team!
For more restaurant job descriptions go to http://www.snagajob.com/job-descriptions/food-restaurant/
The manual is a written document that lists the instructions, step-by-step, on how to complete a job task.
Those tasks need to be done consistently, to insure that customers enjoy a professional and tasteful experience. It is used to regulate phases in a task so all employees are able to perform it the same way each time.
Other subjects that may be covered in the handbook include dress code, compensation policies, the amount of sick time or paid time off available for employees, and additional employee benefits.
The manual is the key to building your team.
Every new employee has to read the employee manual and sign a release saying they understand the terms and conditions of their employment at your restaurant. Once they have signed it they are acknowledging that they have read, understood and are willing to follow the rules and regulations. Not only does this set clear guidelines for employees, it will help protect you in the event of a lawsuit or other legal action.
In a nutshell the employee policy and procedure manual is one of the most important documents you will create as an entrepreneur.
What kinds of employees do you want working for you?
Employees who perform the way you want them to.
Set your standards and what you want your employees to strive for.
Here Are Some Tips For Writing A Restaurant Employee Manual
Most employee manuals contain the following information for new hires:
~A letter of welcome
~ Restaurant mission statement
The manual should have job specifics, as they relate to the variety of positions within a restaurant.
~ A Server Policy that are the standard dining room procedures, including those for opening and closing. What side work are servers responsible for? What is the cash policy, do servers keep a bank or pool tips?
~Kitchen Staff Policies. Along with opening and closing procedures, the kitchen portion of an employee manual should include recipe protocol, safe food handling and cleaning responsibilities.
~Bartender Policies- These policies should outline the basics of the liquor standard pours, inventory, and understanding the different types of alcohol, beer and wine served. The bartender policies should also touch on opening and closing duties and how to safely serve alcohol to patrons.
Remember you can create whatever size manual you want to get your restaurant procedures clearly stated. Here are some great examples of employee manuals.
Your goals should be to furnish a clean, comfortable and interesting atmosphere, and provide quality food with professional service.
When you accomplish these goals efficiently, your customers will be satisfied and will continue to visit. They will also recommend your restaurant to their friends and thereby help build your business.
Your employees play an important role in reaching your goals and knowing what you expect from them can be conveyed in your policy and procedure manual.
Each policy should be explained in an uncomplicated manner. I wish you much success with your restaurant and I hope you find employees that appreciate your efforts in creating a manual that will make them perform to the best of their abilities.