Tipping management
Do you handle your shipments from order to delivery and back again as efficiently as you can? Efficient delivery management saves you hours of manual work, reduces human errors, improves customer service and speeds up warehouse routines and deliveries. At nShift, we have put together our top 10 tips for efficient delivery management. A seamless integration between systems relieves you of manual re-entry of order information when producing shipping labels.
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Locations & Tipping Fees
Restaurant management tips often deal with ways to streamline the day-to-day operations of the restaurant itself. But what about you—the manager—who dictates those day-to-day operations? Could you use some tips to help you manage better? Of course you could. We all could. Working on yourself is as important as, if not more important than, working on the operations of the business. If we do that, everything around us will improve as well. This article will consider 15 restaurant management tips that can get you on the path to managerial success.
Your positive attitude—or lack thereof—can dramatically affect the mood of the entire restaurant…customers included. A negative attitude on your part can trickle down through the employees and seep into your guests. This, in turn, colors their dining experience in a bad way. Work on keeping a positive attitude at all times come what may.
That passion can fuel your positive attitude, which can make all aspects of the business better. Transparency is an important aspect of restaurant management in the 21st century. If you can foster transparency with your employees, they will feel more a part of your team and be engaged and motivated to perform at the highest levels.
The restaurant business can be notoriously inconsistent. One day can differ from the next, which can differ from the next. This can wear away at employee efficiency because they have no idea what to expect from day to day.
You provide the stability your employees need to perform at their best. Keep communication lines open and be consistent with your expectations. This will help employees stay grounded when everything else changes. Anticipating needs and problems, and being proactive in the management of these issues, can go a long way toward keeping stress and chaos at bay.
Try making a list of things you need to do in the next few months. Then prioritize those items by importance and get to work. The restaurant business may not seem like a prime place for innovation, but it actually is. For example, the emergence in recent years of employee scheduling software like Sling has streamlined the management of employee groups both small and large.
On most days, there are just too many things for you to handle effectively. Start by delegating the less-critical day-to-day chores to trusted employees you know can get the job done. This frees you up to focus on the bigger, more important issues your restaurant will face. In addition, delegating some of your many tasks to your employees helps them see what is involved in day-to-day operations transparency and trains them to take on more responsibility later.
If you want your employees to perform at a high level, you have to perform that way first. You can try to explain it in your employee handbook all you want, but leading by example makes the point crystal clear.
We all make mistakes. This means being accountable for your mistakes, moving past them, and finding a solution. Take the time during a staff meeting to mention a mistake you made, apologize for it, and then brainstorm with your employees how to prevent such mistakes in the future. This can be a great way to train your staff to exhibit the same behavior. Working ON the restaurant is a way to keep it up-to-date, fresh, and functioning over the long haul, not just day-to-day.
Working IN the restaurant, on the other hand, is a way to keep it functioning from open to close. While the latter is important in the short-term, the former is more important in the long-term. Take the time to examine dining trends, marketing results, and overall business practices.
Working ON the business in this way will help keep your restaurant open and successful for years to come. Everyone needs encouragement now and again. Your employees are no different.
Positive reinforcement can go a long way toward making your staff perform at their best. When you celebrate success , your employees see the value of doing a good job and know that you appreciate their efforts. If you see someone doing a good job or notice how they handled a problem really well, take a moment to pull them aside and commend them.
Additionally, make it a point to highlight successes at staff meetings so that everyone can learn what constitutes a good job in your restaurant.
Everything that can go wrong in a restaurant will go wrong at one point or another. When faced with a problem, figure out the simplest solution that satisfies all parties involved and then execute.
You can analyze what you did later. When a problem rears its ugly head, solve it and put it behind you so you can be ready for the next one. When things have calmed down, take a moment to think about the problem, the way you handled it, and what, if anything, you could have done differently or better. Would planning ahead have kept this problem from happening?
Was there a simpler way to handle the problem? How can we avoid this problem in the future? Analyzing the incident after the fact can help train your problem-solving skills to be more efficient and effective in the future. Managing a restaurant puts a lot of physical demands on your body. That in itself can take a toll on your body.
Some of that activity may be rather extreme—rearranging furniture to accommodate a large group, stowing supplies to get them out of the way and ready before the lunch crowd demands service. Take some time out of your busy schedule to get some exercise at least three times a week. The important thing is that you prepare your body to handle the most difficult parts of your job.
Whether you call it customer satisfaction, customer service, customer happiness, or customer care, make this value one of your top priorities. The list goes on and on and could literally fill a book. The stuff you face on an unusual day could have you scratching your head in confusion and amazement. The way you deal with these situations and scenarios goes a long way toward influencing how customers perceive your restaurant.
The way you deal with your customers also influences how your employees will react when put in a similar position. As you can see, a lot is riding on your customer service skills. But how can you train yourself to always put customer satisfaction first? By weighing every situation on how it will affect the business, your employees, and the customer. The decision you have to make regarding a strange customer request or an abnormal situation starts out like that muddy mess.
But after weighing out how the various options will affect the business, the employees, and the customer, your decision often becomes clear. He explains that he was trying to see if it was the whole pie or just one piece that tasted bad. You take a bite and discover that it tastes exactly as it should. What do you do? That leaves the business and the customer. Instead, you could apologize for the pizza, make him another one, and comp him his entire meal. This is just one instance of the myriad customer service situations that will present themselves throughout the day.
But regardless of the scenario, always look for a solution that puts customer service first without hurting the business or your employees. It may seem like a contradiction in terms, but a great restaurant manager needs to be tough but sensitive, rigid but flexible. You need to set high standards and goals and expect your employees to produce results.
That may mean that you have to push your employees outside their comfort zone once in a while. Adversity and challenge breeds experience and skill. You can reach your goals and drive your employees to improve while at the same time being sensitive to their needs and flexible to the demands of the situation. They would take some time off, sure, but chances are, they would still be suffering from shock and grief when they returned to work.
In that case, they might not be performing up to your normal standards whatever those standards may be. Does that mean they need to be let go? Of course not. Now if the behavior persists pasts a certain point, you may have to consider that as an option. But for the time being, you need to be sensitive to their life outside the walls of your restaurant.
You also need to be flexible enough to, perhaps, schedule them for slower shifts, or give them a reduced workload. This will give them time to heal and return to the previous high level of job performance. Not every situation that demands sensitivity and flexibility will be this cut and dried.
You need to be sensitive enough to realize that she now has a lot more responsibility and is just trying to find her way into this new role. But for the most part, your job as a manager is going to demand that you are comfortable with, if not an expert at, multitasking.
Your employees are going to be coming to you with questions about all sorts of things. Suppliers are going to be calling to schedule deliveries. Customers are going to want to talk. Your day is filled to overflowing with countless tasks and innumerable interruptions. You need to be able to give your attention to one task for a period of time, allow yourself to be pulled away to a second task when necessary, and then be proficient enough to step right back into that first task without hesitation.
System Tipping Points and Adoption of Project Management Software
Your management approach directly impacts how employees contribute to your organizational progress. Today, a people-centric work culture is essential to helping employees stay on track toward achieving organizational goals. Request and review employee feedback through polls, surveys, one-on-one meetings, and town hall sessions. Look to understand the kind of management strategies employees expect from your organization. Help your managers recognize the kind of impact they have on employees. Educate them on the negative effects of micromanagement, unconscious bias, and other poor management styles. Implement an employee recognition and rewards system that makes employees feel valued and appreciated.
Time Management Tips
Not everyone is going to be easy to work with and ensuring everything is running without a hitch can often prove a challenge. So how can you go about being a great manager who displays authority and leadership, at the same time as maintaining respect from their peers? Here are a few of our top tips for effective management. When you put the effort in to get to know a bit more about how your colleagues are doing and what they are interested in, it will build a much better rapport among the team. Encourage creativity and ensure that everyone is clear about what is expected of them. By showing the human side of yourself and allowing your staff to get to know you a bit better, your team will feel more relaxed and comfortable approaching you. A good leader needs to be able to assert their authority and make important decisions for the team. Part of why it is vital that you establish a relationship with your team and get to know them individually is so you can assess what their strengths are. People perform better and are more engaged in roles where they feel they are employing their best skills, so delegating proper functions that suit each will have a significant impact on the productivity of the team.
Easy time-management tips
Tip Management is an essential feature for restaurants with service staff who generally receive gratuities. The Tip Management feature is optional, so if you do not want employees to accept tips, you can turn it off. These can be in percentage amounts, for instance, 5, 10, 15, and Alternatively, you may also set up set dollar amounts for tips.
Tipping Fees - Waste Sites 1, 2, 3 & 4
Get BusinessBalls Premium for yourself or your organisation. Find out more here. Time management enables each of us to improve and be more productive and fulfilled individually, so logically the effects across whole organisations of good or poor time management are enormous. The collective implications of wasted time, and happily also the benefits of increasing personal productivity, are immense. The causes of wasted time - labour inefficiency in other words - were:. Clearly, organisations are vastly under-utilising their people and could be doing a lot more to enable more efficient working.
Top 10 management tips
Reading time: about 9 min. Posted by: Lucid Content Team. Then life happens. You leave late, you hit traffic, and you arrive at your desk already frustrated with the world. You finally walk out of the last meeting, and you start wading through emails when you get pulled into a meeting with the VP. He has a last-minute request for you.
Canary provides the most complete mobile web guest management system, allowing hoteliers to use one platform for everything. Digital Tipping enables guests to provide tips to hotel employees as individuals or whole departments at any time during the guest journey from check-in to checkout. Hotel guests can also offer tips to staff by quickly scanning QR codes strategically distributed around a property. Canary Digital Tipping seamlessly works with all currencies and enables hotel guests to quickly and easily offer tips to staff members without the need to carry cash or download an app to their mobile device.
Business News Daily receives compensation from some of the companies listed on this page. Advertising Disclosure. Stepping into a leadership position for the first time can be daunting, even if you feel prepared to handle your new responsibilities. However, effectively leading your team and experiencing success can be extremely rewarding.
A gratuity often called a tip is a sum of money customarily given by a customer to certain service sector workers such as hospitality for the service they have performed, in addition to the basic price of the service. Tips and their amount are a matter of social custom and etiquette , and the custom varies between countries and between settings. In some countries, it is customary to tip servers in bars and restaurants, taxi drivers, hair stylists and so on. However, in some places tipping is not expected and may be discouraged or considered insulting. It is illegal to offer tips to some groups of workers, such as U. Tipping may not be expected when a fee is explicitly charged for the service. Giving a tip is typically irreversible, differentiating it from the reward mechanism of a placed order, which can be refunded.
You may notice people around you who manage to get everything on their plate done, and then some, with time to spare. How can they accomplish so much in such little time? The answer lies in time management.
And you tried like this yourself?
In fundamentally incorrect information