3 Create Blended Teams Blending seasoned and newer team members will help THE SCOOP newcomers get in the groove of things even faster. Even if you’ve trained them efficiently and effectively, there are bound to be some bumps in the road as new hires start. Mix 46% of restaurateurs newcomers and veteran employees in the same shifts to ensure say retaining staff is if something goes amiss, the problem can be solved quickly. their #1 challenge1 17% of time is spent managing poor employees2 Veteran employees can also teach newcomers their own 2016 saw a 3.5% tricks for running the house more smoothly. For example, if a increase in hiring new hostess forgets to evenly distribute customers to certain in the first half of sections, a veteran employee can help remind her to do so. For each position, make a list of what needs to be done and hand it the year 3 out to the staff member in charge that day. To ensure all tasks are accomplished, create checklists for each position. Simply make a list of what needs to be done and hand 28,000 employees it out to the staff member in charge that day. For example, a managing opening checklist, could include: working part-time Example Checklist for both November and December 20164 Survey building for trash, debris, glass, etc. Check coolers to ensure they’re in working order. Check air conditioning and heating. OUR HIGH SEASON Check reservation book for any large parties or functions. Y Check register and run a cash-out report to ensure daily OF readings are set at zero. T Check register tape in kitchen, bar, and check printers. Check that all lights are functioning. THE MOS Check all tables and chairs are in proper place. Check in with chef on duty. Check with staff to ensure all equipment is working. MAKING Check to see if morning shift workers are clocked in. 6 kabbage.com/restaurants