With our Instructor guides, workbooks, on-line training, audio CD's, marketing software and more, we can provide exactly what you need A Training System that can be implemented today!! People are worth investing in. The good news is it's never too late to start doing things right. Developing a successful server training program doesn't necessitate a degree in restaurant management but it does require commitment and thoroughness.
This article is intended to provide you with the basic foundation for creating your own server training program. First: Create a List of Training Tools A well-rounded server training program has several components. There is not a one-fits-all server training program applicable to all full-service restaurants -- simply because of the many different service styles that restaurants offer.
Programs need to be tailored to fit your particular restaurant and service style. Generally, the most common service style is where a server will be assigned to a designated three-, four- or five-table station in the dining room. Bussers are sometimes assigned to aid servers in things like setting and clearing the table, or helping to keep beverages refilled.
The server is responsible for the guest's overall dining experience, beginning with a table greeting and culminating with the payment of the check. Many fine dining restaurants employ a team service approach rather than individual servers. In this scenario a two-, three- or four-person team is assigned to a designated group of tables.
Typically, most team systems are made up of a front waiter and a back waiter and sometimes include a designated busser. Some restaurants employ a four-person system that includes a captain, front waiter, kitchen or back waiter, and a busser. Job duties vary dependent upon service style; consequently, the training program needs to be varied as well. However, there are some basic tools and practices that can be applied to just about any service style.
For the purpose of this article we'll assume the more commonly used service style. Employee handbook. First and foremost, all newly hired employees, regardless of position, should be issued an employee manual that communicates your restaurant's policies, work rules and expectations.
For the employee, the employee handbook gives them a reference guide for their newly acquired workplace. Written properly, the handbook should answer many of the employee's questions regarding restaurant policies, work rules and benefits. For the operator, it provides a management tool that can be used to enforce the restaurant's expectations and take corrective action.
Prior to the training period, each new employee should be given an orientation, preferably by a manager or owner. One of the biggest mistakes you can make is to assign a trainee to an employee who has not been given proper instruction on how to train One of the chief complaints that employees have when dissatisfied with their job is that they were never given a clear set of expectations, or were never shown the right way to do their job.
The orientation can lay the groundwork for communicating your expectations. The training program demonstrates how those expectations can be met.
But it will be up to management to reinforce those expectations on a daily basis. Server job description. Every position in your restaurant should have a written job description. The job description should include a summary overview of the job position, a listing of qualifications needed for the job, and a detailed list of the duties and responsibilities of the position.
The job description provides the means to convey expectations at the position level. Side work duties chart. It's common practice to assign side work duties to the waitstaff. Management should provide the waitstaff with a list of opening, running and closing side work assignments for each shift. Typically side work is divided up and assigned to each station. The server assigned to that station is responsible for completing or maintaining the side work in addition to their general station duties such as refilling salt and pepper shakers or wiping down tables and chairs.
Basic side work duties include setup, restocking and cleanup of dining room and service areas. Here are some examples of common side work duties:. Restock to-go area with to-go containers, napkins, cups, lids, plastic silverware and to-go bags.
Stock and ice down milk and cream. Stock sugar and sweeteners, coffee, decaf, tea, bottled drinks. Stock glasses, straws, napkins, coffee cups and saucers. Cut lemons and limes. Ice down garnishes. Brew coffee and tea. Station diagram. Most full-service restaurants divide up their dining room into stations consisting of groups of three to five tables. Each station is numbered or labeled, as are the tables in that station. Provide a dining room layout and station diagram for the trainee.
This will make it easier for them to learn table numbers and station duties. Server training manual. Employee training manuals provide the foundation to equip your employees with the knowledge and skills to quickly become productive and capable of creating high-quality dining experiences for your guests. Having a complete and thorough training manual for every position is critical to ensure consistent training when people are hired and for correct, consistent execution in the restaurant regardless of which staff members are on the floor.
An effective training manual should reference and incorporate the use of the other training tools and everyday tools as well, such as opening and closing checklists. It should be presented in a manner that is easy for the trainee to understand and should include an overview of the entire training program. Demonstrate suggestions and suggestive selling.
Recognize special situations. Describe beverage service. Describe team work. Demonstrate sanitation and food safety. Additional Course Information.
Course Title: Waiter and Waitress Training Category: UniversalClass. CEU Value: 0. Choose Your Subscription Plan. Add to Cart.
Platinum Yearly. Start Now. Follow Us Online. They have the most direct relationship with guests and create the experience that your customers will remember when they walk out your door with a to-go bag and, hopefully, a smile. That's why you should always be working to improve waitstaff training in your restaurant and bar. Qualities like good communication, wine knowledge, or upselling skills don't develop on their own, however.
A good waitstaff training program is the backbone of a successful restaurant. Your staff should reflect the same personality and traits that your restaurant has. This helps sell the brand and experience of dining or drinking at your venue with guests. These are some basic attributes that will let know an employee has a good chance to work hard, listen, learn, and bring value to your restaurant.
Of course, hiring isn't a science. But it's not gambling either, hedge your bets with referrals and seeking out the qualities we listed above. Every training program should start with a solid plan that's laid out in a handbook or training manual.
Write out the goals you want your staff to achieve. Make sure they are measurable, so you can determine what is working or what changes need to be made to reach success. Utilize the same plan for each employee that comes into your establishment, making adjustments when needed.
Consistency ensures that everyone is on the same page and are held to the same set of standards. Within your plan, prioritize the tasks so your employees understand the importance of some duties over others.
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