New for 2008! (#208)
Staff to Win: How to succeed through others
By
Lloyd M. Gordon - Brand New $59.95
 A proven way to live and prosper with your employees.
One of the greatest problems you face is keeping workers happy at their jobs. This task is the human resources portion of your business, and it is usually the most difficult undertaking to accomplish satisfactorily.
In gauging the efficiency of the staff it is best to establish standards of performance. There are several means of measurement, the most common being the ratio between labor costs to sales determined by departments and for the enterprise as a whole.
A systematic and effective program of training and instruction is often the mark of an efficient operation.
On- the- job- training is the usual method for breaking in new employees and that implies explaining the job to them and then allowing them to perform their duties under supervision.
Attention must be paid to state, federal and local laws relating to the hiring of minors, the use of women for certain jobs, wages and hours and health examinations. Employees must supply information for forms to be filed for withholding taxes and social security deductions. Immigration status must be carefully examined where applicable
Efficiency in an enterprise is best obtained by experienced management. Lacking this background management must be guided by experiences of others in the business
Learnthe Five words that are especially significant in describing the nature of the hospitality business.
Attitude of the staff must reflect the philosophy of the owner. Relationship of the staff member to a guest is by no means that of servant and master but the guest usually does expect to have his requests honored cordially and quickly. “The guest is always right” is a famous quotation usually translated into operating policy.
In this society is a social order unto itself and for control there is a process that enables an executive to seek results which come as closely as possible to the objective. Learn the six tools an executive may use to produce positive and proper responses in an organization.
You must become aware that making a decision is the process of selecting a single alternative from a list of two or more alternatives that could be used to solve a particular problem.
Fine tune your leadership talents, as it is the ability of the leader to use the principles of management to get the work done.
Ask restaurant operators “What in today’s business climate is the most pressing need for them to operate successfully?” Their replies almost always are “Find and retain suitable employees.” To really understand what this means, we should examine the statement word for word. What the restaurateur is saying may not be the same as what we think he is saying.
There are three resources that restaurant operators utilize every day to produce the food and service which they offer for sale to the public. These are materials, facilities & equipment and labor. Learn how the efficient restaurateur manipulates these three factors to effect a uniqueness that keeps customers returning again and again.
A great deal of turnover is the direct result of improper indoctrination and follow-up by the supervisor, even in smaller operations.
There is a way to lower turnover costs; the logical place to start is with supervisors and managers. A successful method is to provide them with a written guide --including check lists based on company policies.
Have you ever said, “Oh I wish I could find a manager as good as I am?̓ If you have, you are not alone. Learn a safe way to accomplish this goal.
To understand the factors in customer relations you must be involved with your restaurant, your employees, and, above all, your customers, in order to achieve good customer relations.
Often restaurant operators complain that no matter what's been tried, their foodservice organizations still have a high labor cost. In examining this phenomenon, we often find that little attention has been paid to establishing employee standards.
How can you define an employee as being efficient? Learn that people who work well together tend to have good inter-personal relationships that reduce bickering, back-biting and jealousies, allowing them to concentrate on the job at hand, results in tasks being finished quickly and effectively.
How to become a successful motivator you must understand that wages in themselves, although they have risen, have not proven equal to the task of motivating a restaurant's staff to perform exceptionally.
Learn what you must do to meet the labor laws regarding tipped employees.
You can use this book as your guide for hiring, selecting, training, motivating and retaining happy and productive employees. Yes, use them as means to further your restaurants’ success.
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