Restaurant Management Human Capital

Restaurant Management Human Capital, available at $49.99, has an average rating of 4.5, with 62 lectures, based on 6 reviews, and has 47 subscribers.

You will learn about Master the art of restaurant staff schedule Tips for improve teamwork in the restaurant workplace Five ways to build a rapport with your restaurant employees Restaurant HR best practices Restaurant employees tips Six restaurant employee incentives to keep your staff happy How to decrease restaurant employee turnover Employee conflict resolution in your restaurant workplace Guidelines for training restaurant servers Best practices for restaurant staff training Human capital management in food services industry The role and responsibilities of HR in a restaurant Maximizing productivity and profitability with technology Restaurant staffing cost control is critical This course is ideal for individuals who are Restaurant employees, cooks, servers, managers, owners, restaurant association, directors, customers, restaurant policy makers, suppliers, meat agencies, farmers, food consultants, health inspectors, CEO, customers, everybody etc. It is particularly useful for Restaurant employees, cooks, servers, managers, owners, restaurant association, directors, customers, restaurant policy makers, suppliers, meat agencies, farmers, food consultants, health inspectors, CEO, customers, everybody etc.

Enroll now: Restaurant Management Human Capital

Summary

Title: Restaurant Management Human Capital

Price: $49.99

Average Rating: 4.5

Number of Lectures: 62

Number of Published Lectures: 62

Number of Curriculum Items: 62

Number of Published Curriculum Objects: 62

Original Price: $99.99

Quality Status: approved

Status: Live

What You Will Learn

Master the art of restaurant staff schedule
Tips for improve teamwork in the restaurant workplace
Five ways to build a rapport with your restaurant employees
Restaurant HR best practices
Restaurant employees tips
Six restaurant employee incentives to keep your staff happy
How to decrease restaurant employee turnover
Employee conflict resolution in your restaurant workplace
Guidelines for training restaurant servers
Best practices for restaurant staff training
Human capital management in food services industry
The role and responsibilities of HR in a restaurant
Maximizing productivity and profitability with technology
Restaurant staffing cost control is critical

Who Should Attend

Restaurant employees, cooks, servers, managers, owners, restaurant association, directors, customers, restaurant policy makers, suppliers, meat agencies, farmers, food consultants, health inspectors, CEO, customers, everybody etc.

Target Audiences

Restaurant employees, cooks, servers, managers, owners, restaurant association, directors, customers, restaurant policy makers, suppliers, meat agencies, farmers, food consultants, health inspectors, CEO, customers, everybody etc.

The restaurant industry has a great future but its one of the industry that has much competition, all the businesses in this sector are fighting for the same customer dollars, this then means that restaurant managers and owners need to find ways to optimize other areas of their businesses, like controlling operating cost, if they want to boost profitability and remain competitive in the long run. This industry is renowned for high turnover, fluctuating demand, and limited number of high -dollar work shifts, its very important for owners and operators to look for possible ways of balancing staff management and the same time improve profit margins. Restaurant owners are battling on two front that is they are looking for customers and also fighting for talents such as servers, kitchen crew, and managerial staff. Currently hiring and retaining the best talent for your restaurant business is very difficult, this has become a very big challenge to must operators.

One of the things that restaurant operators must do is to set up a human resource department that can aid in the establishment creating a culture of transparency, this means employees will feel safe, secure, and informed at all times. Human resources play a very vital role in making that happen. They can do that by creating and maintaining an environment of trust and transparency. The working environment must be safe for the employees to work so that they will build confidence and also understand that their work is safe. The restaurant owners must adopt a transparent and open door culture that allowed employees to feel free to contact their superiors and express their opinions concerning their job without fear. The nature of the restaurant business dictate that managers must do everything to decrease the turnover of the employees by way of hiring right the first time, this then means the person who is good enough may not be the right person for your position. Aim for the outstanding employee and you will reap the better reward. Restaurant employees need to be motivated more so that they can work to their maximum best.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: Human capital management in food services industry

Lecture 3: Restaurant staffing cost control is critical

Lecture 4: Maximizing productivity and profitability with technology

Lecture 5: The role and responsibilities of HR in a restaurant

Chapter 2: Master The Art Of The Restaurant Staff Schedule

Lecture 1: Why is restaurant scheduling important

Lecture 2: How does restaurant employee scheduling work

Lecture 3: How to build a staff schedule

Lecture 4: Restaurant staff scheduling tips

Chapter 3: Guidelines For Training Restaurant Servers

Lecture 1: Create a server handbook

Lecture 2: Hold a server orientation for all new hires

Lecture 3: Set goals for server training

Lecture 4: Cross train your servers

Lecture 5: Shadow an experience server

Lecture 6: Hold a menu tasting

Lecture 7: Perform testing and role play

Lecture 8: Ongoing training

Lecture 9: Create incentives

Chapter 4: How To Be A Great Host Or Hostess In A Restaurant

Lecture 1: How to be a great host or hostess in a restaurant

Chapter 5: How To Decrease Restaurant Employee Turnover

Lecture 1: Hire right the first time

Lecture 2: Increase their pay

Lecture 3: Start an employee loyalty program

Lecture 4: Train and cross train

Lecture 5: Provide the ladder

Lecture 6: Be a dedicated team leader

Chapter 6: Employee Conflict Resolution In Your Restaurant Workplace

Lecture 1: Understand that conflict is not always bad

Lecture 2: Pick your battles carefully

Lecture 3: Keep it out of the customer eye

Lecture 4: Identify the source of the problem

Lecture 5: Find a solution

Lecture 6: Focus on ( and follow up with) the team

Chapter 7: Six Restaurant Employee Incentive To Keep Your Staff Happy

Lecture 1: Applaud attendance and loyalty

Lecture 2: Implement team and individual incentives for performance

Lecture 3: Establish incremental goals

Lecture 4: Acknowledge their effort

Lecture 5: Feed them

Lecture 6: Show them they are valuable to you

Chapter 8: Best Practices For Restaurant Staff Training

Lecture 1: How to train your restaurant staff

Lecture 2: How to train new restaurant employees

Lecture 3: How to train bar staff

Lecture 4: Training topics for restaurant staff

Lecture 5: Training tools use in restaurant staff training

Lecture 6: Training programs for employee in restaurants

Chapter 9: Restaurant Employee Safety Tips

Lecture 1: Train your employee in restaurant safety procedures

Lecture 2: Operate restaurant equipment safely

Lecture 3: Practice restaurant fire safety

Lecture 4: Prevent common restaurant injuries

Lecture 5: Provide your employee with safety equipment

Chapter 10: Restaurant HR Best Practices

Lecture 1: Create a culture of transparency

Lecture 2: Hire slow, fire fast

Lecture 3: Provide on going training that builds confidence

Lecture 4: Offer reliability with benefits and payroll

Lecture 5: Maintain compliance and create a safe world environment

Chapter 11: Five Ways To Build A Rapport With Your Restaurant Employee

Lecture 1: Get to know each employee

Lecture 2: Have an open door

Lecture 3: Share way you know

Lecture 4: Give feedback-positive and negative

Lecture 5: Say hello, good bye, and thank you

Chapter 12: Tips For Improving Team Work In Restaurant Workplace

Lecture 1: Encourage informal social event

Lecture 2: Clarify roles and specify goals

Lecture 3: Reward excellent team work

Lecture 4: Establish effective communication

Instructors

Eric Yeboah
MBA/ PGDip

Rating Distribution

1 stars: 0 votes
2 stars: 1 votes
3 stars: 0 votes
4 stars: 1 votes
5 stars: 4 votes

Frequently Asked Questions

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