How To Improve Dining Room Service
Includes a Restaurant Performance Evaluation Guide
by
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Excerpt from How to Improve Dining Room Service!!
Chapter #4: Staff Scheduling
Maintaining the schedule and keeping the staff tight and content, is essential for pleasing paying guests.
Staff scheduling is crucial and closely tied to customer service. In every way, a balance must be achieved by matching the dining room service labor needs to forecasted business.
There should be a system whereby the staff shift availability days can be communicated in writing to the person who makes up the schedule. A simple staff shift availability sign-up sheet, posted conspicuously, will do. Each staff member should work a balanced amount of shifts throughout the week. If the schedule maker is burning out staff members with extra shifts or scheduling too many staff members to work only one or two shifts, it will subtract from customer service. Usually, a restaurant will get more efficiency from staff members working three, four, or more shifts per week, rather than only one or two. However, at times one may have to bend this guideline to keep the work schedule filled, but it should be kept to a minimum. Constant communication with the staff while staying abreast of their available work shifts will facilitate the scheduling process immensely.
The person who makes up the schedule must be highly aware of the projected business in the restaurant. The schedule should contain the correct amount of labor needed to provide a proper level of service for each work shift. Seasonal aspects, (such as busy holidays/slow summers), special occasions, private parties, etc., must be figured into the schedule. Any outside activity that may affect business in the restaurant (such as food festivals, parades, etc.) needs to be taken into account. If there are separate dining rooms, the busy times must be properly forecasted for each room -- especially if one dining room is more popular than another, say, because of entertainment on certain nights or by showing off a special type of décor. If there is outdoor seating, the weather must be watched because it can change quickly.
Forecasting the incoming business helps to schedule the correct amount of staff, with the perfect balance always being sought. If there is light scheduling on a day that gets very busy, the dining room customer service will be slow and inefficient
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About the Book
HOW TO IMPROVE DINING ROOM SERVICE is an easy learning manual that explains the basic fundamentals of “Front of the House” customer service quality and efficiency needed in every restaurant dining room. It is a very helpful guide for anyone in the restaurant industry. It doesn’t matter if someone is an owner, operator, manager, part of the waitstaff or hosting the front door. HOW TO IMPROVE DINING ROOM SERVICE is written in a way to be understood by everyone. Through this book, readers will get step-by-step instructions explaining how they can improve various elements of their restaurant customer service.
In detail, important topics are discussed such as the Front Door and Reservation Desk Duties, Seating Maximization and Efficiency, Dining Room Preparation, Organization, Coordination, Understanding, and Awareness, Traffic Flow Guidelines, Menu Knowledge and Upselling, Staff Scheduling Efficiency, Cross Training, Sanitary Rules, Safety Information and much more…
When readers begin studying HOW TO IMPROVE DINING ROOM SERVICE, they will acquire knowledge from an author who is highly experienced in restaurant service consulting and waiter training. In just a few short pages, readers will obtain useful information derived from several years of restaurant expertise that can be put to use immediately in dining rooms of all sizes and shapes.
Best of all, everything is conveyed in a pleasant, easy-to-understand manner. One will not
have to sift through a thick book of complex restaurant management terminologies to get to the meat of what’s really important in running a restaurant dining room successfully.
Additionally, HOW TO IMPROVE DINING ROOM SERVICE includes a special section called the RESTAURANT PERFORMANCE EVALUATION GUIDE. In this section readers answer a series of 60 involved questions to help determine how pleasing their establishment is for the customer. It will help determine specific areas that need special attention when it comes to the “dining service experience.”
Topics analyzed here are: Restaurant Outside/Inside Appearance, Front Door and Dining Room Appearance, Menu Analysis, Ambiance, Dining/Wait Staff Service, Skills, and Technique throughout the dining experience, Food Preparation and Quality, Service Ending, Payment Handling, Restrooms and much more..
When finished using this unique self-evaluation guide, one will be able to easily pinpoint the strengths and weaknesses in their restaurant operations. From this vantage point, troubleshooting and problem-solving can commence with focused vision and direction.
About the Author
Richard Saporito has been a restaurant consultant for over 15 years in many diverse and profitable establishments. He helps owners, managers, and dining room staffs achieve that outstanding service reputation which always sets a restaurant apart from its fierce competition.
Read more about his company's products and services, both dedicated to restaurant development and improvement, by visiting the website listed below:
http://www.topserveconsulting.com/
(888) 276-4808