These two classes were on two totally different subjects, and I learned quite a bit about working with employees that want to succeed and that want to be honest. For our readers in the winery, bar or restaurant industry from Eve Bushman Consulting we share:
Employee Performance Issues: Easy to Implement Steps to Building a Self-Motivated, Winning Team
Frank Besednjak. Chief Instigator (President & CEO), Training Source, Inc.
- Just like the long-running established restaurant McDonald’s, have systems in place when you hire and train personnel. One day of training is never enough.
- If you have good service at a like or non-like business, recruit the person.
- Always start your day with getting something productive done, get the hard tasks out of the way first and feel productive doing it.
- If any of your staff have outside issues that plague them – help them. Don’t limit yourself to workplace issues as outside issues can certainly affect their job performance as well.
- Ask your staff for input at meetings, push them to give you their most out-of-the-box extreme ideas, you never know where the next great idea will come from. And you empower them by doing this.
- Create a “swim lane chart” for service from the start when your guest enters your doors until they leave through them. Everyone would know what to do and when to do it.
- Think Zap over Sap. Meaning: Zapped people have energy while those Sapped of energy have none.
- Measure results, then share and reward.
Theft Behind the Bar
TheRestaurantExpert.com
First and foremost, as soon as you start watching you will help an honest employee remain honest: take weekly inventory, limit all free drinks and use a clipboard to check liquor in and out.
- Look for little piles of toothpicks, cherry stems or a Jack Daniels square bottle being turned = your bartender is counting.
- Look for staff taking money from the register to the tip jar to “make change.”
- Look for orders of slow moving product to hide a variance in your inventory.
- Look for low sales but high customer nights.
- Look at hours worked per output.
- Look for calls asking if your bartender is working that night. (This could be because they have a great following, but could also mean they give freebies to friends.)
- Look for bottle marks at the bottom of a bottle.
- Look at POS that shows too many “no sale” tickets.
I had a lot of handwritten notes, and even more photos of slides that were used during all presentations, if anyone needs more please contact Eve@EveBushmanConsulting.com
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
