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How To Manage a Restaurant: Develop Your Team

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►WATCH THIS VIDEO ON OUR WEBSITE:
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When you understand that people can’t be managed, you will start building the team of your dreams!
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Hi, I am Ryan Gromfin. Welcome to my RU-vid channel, The Restaurant Boss. Here you will get tips on how you can increase restaurant profits, control restaurant costs, improve your restaurant marketing, lower food costs, find more time in your day, general business operations, and more.
I want you to have the restaurant of your dreams, so I post weekly training tips for restaurants and bars of all kinds - fast food, QSR, dine-in, fine dining, food trucks, sports bars, and more. Tips range from controlling food cost and lowering labor costs to restaurant specific marketing and management.
Please check it out and grab the free tools on my website.
If you enjoy the channel make sure you hit subscribe or click the bell so that you are always notified when I release a new video.

Опубликовано:

28 авг 2024

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Комментарии : 50

@Therestaurantboss 2 года назад

How do you develop your restaurant’s team?

@ornellapesenti Год назад

It's driving me crazy this topic! Let's discover you 😂🎉

@SmooveGSLLC 7 месяцев назад

TLC Training Leading Coaching

@ritaadibe662 2 года назад

I totally agree with you sir, I will go ahead a develop my team. I am a bakery owner, the competition for bread sales is too much , I decided to diversify into making breakfast meals like Burger and other bread snacks. It's really difficult finding that perfect pastry chef, so I have to train my staffs to work with my recipe. But sometimes they tend to steal these recipes and leave the company

@mehdihp1210 Месяц назад

Really helpful Thanks a lot

@civicprincess7858 17 дней назад

Thank you that is very helpful

@albarqak 2 месяца назад

Great talk, thanks a lot

@Therestaurantboss Месяц назад

Happy to help! -Dawn, Team TRB

@pinoythaifusion4613 8 месяцев назад

Excellent and the best training video. thank you. I enjoyed listening and I love the energy the way your talk.

@amyswindle4794 2 года назад

All the information you present has been spot on in my opinion. I’ve recently accepted and am now training as a kitchen manager, and see the absolute value in your systems and people approach. Any thoughts on sharing a portion of your bonus with your staff? I’ve been in so many restaurants where the shift of the managers become bonus driven and they stop listening and caring fir their staff because they’ve just become an end to a personal gain. Everyone tells me “ no, no , no you keep your bonus, you’re crazy!” But to be honest my kitchen team will care more about food waste and portioning if there is an incentive for them. The kitchen carries so much weight and I know as a (server, bartender and line cook) it’s a bit demoralizing working and caring as much for an establishment as a manager but never getting a paid holiday, vacation time or bonus. Plus if I share the bonus in my mind it’s a safety for me becoming a “me and my bonus” type manager. I negotiated a fair good salary and while I have more responsibility, my physical work load seems less in a way because of the freedom I am afforded. Any thoughts? Thanks again for the videos, I’ve just been running through them and feel so much more prepared going into this position. I have one more week of training and then I’m off to my kitchen.

@Therestaurantboss 2 года назад

Hi Amy, thanks for the comment. I see your point and definitely agree about how difficult it is sometimes working kitchen jobs. We are seeing some really big growth in how the BOH is compensated but it has not grown as much as it needs to. The FOH has always had a bigger incentive and ability to share in a restaurant's growth as their income goes up in the form of tips when the restaurant is busier. I would suggest you discuss this with your ownership group and see why there is a bonus program in place for FOH and not BOH. Unless your position as GM has a large influence on BOH operations, in which case, then your bonus is probably earned if there are improvements in their profitability. If you do share, just make sure it is being shared in a way that they are being rewarded for bonus work, not just for doing the expected job, that is what the wage is for.

@algordon5965 2 года назад

Real talk...for 2022...I'm working with a client now with all these issues. I will check your website in a few.

@Therestaurantboss 2 года назад

Awesome! I hope the content helps!

@kylestead6657 2 года назад

Great content on the first principles of management. Thank you

@Therestaurantboss 2 года назад

Glad it was helpful!

@fahim-qj7ri Год назад

You are the best restaurant coach Ryan😍

@alfiey5783 Год назад

What a tough business to be in, good luck to all!

@aliboujmal5522 2 года назад

You are a great coach. I learned a lot from your video

@Therestaurantboss 2 года назад

Glad it was helpful!

@waltercabral2496 7 месяцев назад

Excellent info bro god bless you --

@ashleyjonese1499 Год назад

I store be manager u help I did good thank U driving through trying lorn thining people

@jokori66 Год назад

Wonder and practical experience 👌

@kullentechnologies508 4 месяца назад

Thank you so much

@ahmedbarhrmi5913 Год назад

Thanks boss for the effort you are providing to make it happen. I reallay want to grab a copy of make it happen, unfortunatly i am so far

@Therestaurantboss Год назад

We ship the books all over the world! And they're also available on Amazon as well as Audible :) -Dawn, Team TRB

@barmanesencia 6 месяцев назад

Many thanks for this information

@Therestaurantboss 5 месяцев назад

Glad it was helpful! -Dawn, Team TRB

@kenho-tingwong4346 8 месяцев назад

Thank you for sharing your ideas, you mentioned systems, checklists, built sheets, etc. How can I prevent these documents from being stolen by my employees?

@Therestaurantboss 7 месяцев назад

I'm not sure I understand why they might be stolen. If you're worried that someone is going to take them into another job or their own restaurant, I wouldn't waste any time fretting over that. We give away templates for all of these things but they're not going to work for everyone's restaurant. Your set up, needs, positions, etc are always going to be different. - Dawn, Team TRB

@loft138 2 года назад

The link to yesterday April 5th Zoom Q&A wasn’t working, it just linked to bacon. I was really looking forward to ask my question directly before subscribing.

@Therestaurantboss 2 года назад

Shoot! We will host another one next week. Sign up via the link at the top of the BACON hope page.

@vapewarrior7655 6 месяцев назад

Build systems and reduce headcount

@roserosy5863 Год назад

I would love work & learn with you're kindness person. Thanks

@chrisbass2913 Год назад

We spoke about this book sometime back I got back into your videos they're very informative I would like to have this book could I buy this book or have it sent to my home address thank you

@Sushiyrolls Год назад

I need a checklist of "what to do when team is not on the track ". I have checklists for tasks that team have to execute each day. But not well done to the standard we need it to be.

@Therestaurantboss Год назад

That's not a checklist issue, that's a training issue. The checklist is only meant to be a reminder system to make sure things get done. Yes, we want them to be checking to see if it's done AND that it's up to standard, but knowing what the standards are comes from training. Here's a video to get you started: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ccfsznz9D8k.html Dawn - Team TRB

@golden_rul3 2 года назад

Thank you.

@Random1208 2 года назад

1) You forgot to warn owners against promising things and then not delivering; you can ask Starbucks about that. Imagine your restaurant encircled with picketing employees, open to close for 30 days or so. 2) You talked about leverage and then the possibility that it only works 1 out of 10 times. That means you don't have enough leverage to fully enforce your system. Change your system before your employees get fed up with you bothering them and quit. Or your system could be actively counterproductive and your employees are trying to protect the business from your incompetence. Because if they obey a bad company policy and the business fails, the market punishes both you as the owner and them as employees.