Quais são as melhores maneiras de motivar sua equipe de food service durante os horários de pico?

Motivating food service staff during peak hours requires proactive measures. Prior to the rush, ensure clarity in roles, expectations, and evaluation criteria. Clearly communicate goals—order processing quotas, customer service speed, and complaint resolution protocols. Acknowledge achievements with feedback and recognition, fostering a positive work environment. Swiftly address concerns, offering constructive solutions. Effective communication, coupled with feedback mechanisms, empowers staff, optimizing performance and customer satisfaction during demanding service hours. Recognition and support further incentivize efficiency while addressing issues promptly ensures a cohesive and productive work environment.

I had problems with a specific group of staff that liked to stand around and chit chat during peak hours. I didn't feel like I should need to monitor their productivity and have to remind them of work that could be getting done to contribute to the restaurant as a whole. I became creative with healthy shift competitions that promoted team work, table turning efficiency, upsales, total sales, as well as creating an extra side work chart to be completed on various shifts. I of course had to get a special fund authorization for this from corporate, but these competitions kept the flow of the restaurant buzzing during peak hours. I even saw an average of 1.3% revenue increase after a six month time period when creating quarterly reports.

Considero que deben tenerse en cuenta estas cuestiones: Aprender de los experimentados: Haz que el personal observe y asista a los empleados más experimentados. Esto les permitirá aprender de la práctica y adquirir habilidades específicas. Establece responsabilidades y tareas: Comunica claramente las funciones y expectativas de cada puesto. Esto reduce la incertidumbre y el stress. Reuniones regulares: Realiza reuniones semanales o diarias para discutir desafíos, compartir experiencias y brindar feedback constructivo. Feedback positivo: Reconoce el buen trabajo y ofrece retroalimentación específica para mejorar. Un simple “buen trabajo” puede motivar al personal.

Motivate food service staff during peak hours by recognizing their efforts, offering incentives, ensuring clear communication, providing support, fostering teamwork, and maintaining a positive, energetic atmosphere.

In my experience, starting this training and coaching proves more effective if it begins at the time of hiring. Setting expectations since the beginning and setting a specific department lead who is well compensated for training and coaching, instead of placing that responsibility on an employee who is at the same level of the new hire.

Equipping staff with necessary skills is essential for managing peak hours effectively. Implement regular training to enhance performance, impart new techniques, and adaptability. Train on upselling, cross-selling, and proposing alternatives to customers. Foster time management skills and efficient task handling. Equip them with strategies to handle challenging or dissatisfied customers effectively. Pairing experienced staff with newer or less confident members for mentoring and support aids in skill development. This approach not only enhances overall performance but also cultivates a supportive team environment, ensuring staff confidence and preparedness during demanding peak hours.

Absolutely agree! It’s important to compensate those employees who take on the roles of mentors and coaches. Equally important to recognize when employees are going the extra mile.

Fostering a cohesive team environment is pivotal for staff productivity. Encourage teamwork by aligning roles with individual strengths, fostering a positive and respectful work culture, and promoting open communication and feedback. Cultivate an atmosphere where collaboration thrives, emphasizing the collective success. Incentivize teamwork through rewards like bonuses, prizes, or recognition for achieving team objectives or surpassing customer expectations. By acknowledging and rewarding collaborative efforts, you reinforce the value of teamwork, nurturing a supportive work culture that enhances morale and performance within your food service staff.

-Working together softens the load -keep the attitudes upbeat -give targets accompanied by incentives to motivate -know the boundaries & prepare for adaptation

every employee that thrives to add value to the company to their ability deserved recognition: thank you, incentive, increments..... as a floor in charge, being used to peak hours in my current restaurant, the only way to encourage your staff is to consider them as colleagues!!, work hand to hand, give trust to take control over what they do: recovery service, fix problems with no fear of being blamed. every body is one. there's no manager, no supervisor, no food runer..... we are a team and the only goal is to give happiness on plate 🍽️. 3 different waiters can serve a table and service is homogeneous. 500covers every afternoon don't demande segregation. as an incharge i fix details, cut the T and dote de i on tables.

According to FindWRK’s Picture of The Hourly Workforce report, scheduling flexibility is one of the top reasons why job seekers choose one job over another. Empower your job seekers and employers to have a say in their interview and shift schedules.

Granting staff flexibility and autonomy within set parameters cultivates a sense of value and empowerment. Permitting choices in shifts, breaks, or tasks, provided coordination with colleagues and managers, fosters a sense of ownership. Empowering staff to make decisions and solve problems within established policies and procedures boosts their confidence and engagement. This autonomy nurtures a sense of trust and responsibility, fostering a more motivated and engaged workforce. Valuing their input and granting autonomy instills a sense of ownership, encouraging proactive participation and dedication among food service staff.

Fostering a positive work environment contributes to staff motivation. Infuse creativity and fun by incorporating music, décor, or organizing games and contests, uplifting the work atmosphere. Recognize staff efforts by offering compliments, praise, or thank-you notes, acknowledging their hard work and achievements. Reward their dedication with perks like discounts or free meals, showcasing appreciation for their contributions. Creating a vibrant and appreciative workplace cultivates a sense of enjoyment and value, boosting staff morale and motivation within the food service team. These gestures create a rewarding and enjoyable work culture, encouraging a more engaged and motivated staff.

En este punto también tendría en cuenta el manejo del stress: Pueden ayudar; Técnicas de respiración y relajación: Enséñales a respirar profundamente y a relajarse durante momentos de tensión. Priorización y organización: Ayúdales a priorizar tareas y a mantenerse organizados durante las horas pico. Descansos adecuados: Fomenta pausas breves para recargar energías y reducir el stress.

One thing I found very helpful was providing a library for my team . If they were curious about any new technics or cuisines , they could check out a book . I also try to be more of a mentor and teach a class once a month to better the teams skills and perfect their techniques.