{"id":18522,"date":"2023-08-31T08:30:07","date_gmt":"2023-08-31T12:30:07","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=18522"},"modified":"2023-08-31T08:30:11","modified_gmt":"2023-08-31T12:30:11","slug":"what-restaurant-employees-want-from-management","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2023\/08\/31\/what-restaurant-employees-want-from-management\/","title":{"rendered":"What Restaurant Employees Want From Management"},"content":{"rendered":"\n

The restaurant industry is a competitive one.\u00a0Management and owners are under pressure to keep their restaurants profitable. This pressure may lead to setting unrealistic expectations for their front-of-house (FoH) and back-of-house (BoH) employees<\/strong> to stay ahead of the competition.<\/p>\n\n\n\n

For this article, we asked foodservice industry employees about common problems they face with management and owners in their workplace. Management and owners who take responsibility for these issues will ultimately build a stronger team<\/strong>, experience less turnover and vitriol, and produce a better experience for their guests.<\/p>\n\n\n\n

A Balancing Act: Profitability & Restaurant Employee Well-Being<\/h2>\n\n\n\n
\"A
Striking the right balance requires astute financial planning, efficient cost management, and effective employee engagement strategies.<\/figcaption><\/figure>\n\n\n\n

Within the foodservice industry there is good management and there is bad management<\/a>. And no one knows this better than the servers, bussers, bartenders, chefs, line cooks, and dishwashers that make the restaurant experience possible. Unrealistic expectations can be a major source of stress and frustration for foodservice employees, ultimately becoming the catalyst for burnout, resentment, low morale, and high turnover. <\/p>\n\n\n\n

It’s important for management and owners to set realistic expectations for their employees and to provide them with the support they need to meet those expectations<\/strong>. Your management style affects each and every one of them as well as the overall dynamic and vibe of your restaurant. With that in mind, these are some of the expectations employees find not only unrealistic but often result evolve into employment deal breakers, starting with equipment care.<\/p>\n\n\n\n

Repair or Replace Broken Equipment<\/h3>\n\n\n\n
\"Broken
It’s not uncommon for employees to encounter situations where equipment and tools are not promptly repaired or replaced by management. This can lead to operational challenges and impact the overall efficiency of the establishment.<\/figcaption><\/figure>\n\n\n\n

Sounds like common sense, yet many BoH employees have experienced management that expects them to produce their best work efficiently while using broken equipment and kitchen tools. Regularly maintaining kitchen equipment facilitates smooth operations<\/strong>, produces the best quality for your guests, and demonstrates the company’s commitment to their work.<\/p>\n\n\n\n

Clean the Ice Machine<\/h3>\n\n\n\n
\"Where
Dirty ice machines are a breeding ground for harmful bacteria such as E. coli, Salmonella, and Listeria.<\/figcaption><\/figure>\n\n\n\n

When ice machines aren\u2019t properly cleaned and maintained, they fill with mold.<\/strong> Industry workers find that far too many managers and owners ignore this issue, thereby serving unsanitary ice. If no one is held accountable for ice machine<\/a> sanitation, BoH employees and bartenders recommend outsourcing the job by having ice machines professionally cleaned at least twice a year.<\/a><\/p>\n\n\n\n

Post the Shift Schedule at Least Three Weeks in Advance <\/h3>\n\n\n\n
\"Restaurant
From servers to chefs, many individuals working in restaurants are part of the parenting community. This dynamic often highlights the importance of providing flexible work schedules and family friendly policies.<\/figcaption><\/figure>\n\n\n\n

Give employees more lead time with schedules. Posting shift schedules the night before they are set to begin or, as some people noted, \u201cthe day of,\u201d makes your employees lives significantly more difficult.<\/strong> This lifestyle creates too many hurdles as planning ahead becomes one big question mark. If employees do not know when they will be working, scheduling medical appointments, childcare, social events, and other fundamental aspects of life become unmanageable.<\/p>\n\n\n\n

Restaurant employees are some of the hardest workers out there as they experience long, physically demanding shifts, and irregular hours<\/a>. Acknowledge the importance of their work-life balance by scheduling shifts in a way that minimizes burnout and offers employees some control and balance back into their life.<\/p>\n\n\n\n

Treat Restaurant Employees Fairly<\/h3>\n\n\n\n
\"An
When restaurant management displays favoritism, it can have a detrimental impact on employee morale and the team’s overall dynamics.<\/figcaption><\/figure>\n\n\n\n

Restaurant employees notice when the powers that be play favorites. This could look like management giving undeserving friends promotions over others, playing favorites with scheduling, or requiring that certain employees work holidays while others are free to spend the holidays with their loved ones (in fact, closing shop during major holidays altogether is an idea restaurant employees stand behind). Playing favorites only leads to resentment<\/strong> and low employee morale.<\/p>\n\n\n\n

Create Realistic Schedules, Including Breaks<\/h3>\n\n\n\n
\"A
Working in a fast-paced and demanding industry like foodservice can be physically and mentally taxing. Regular breaks allow employees to rest their bodies, alleviate stress, and recharge their minds.<\/figcaption><\/figure>\n\n\n\n

If a restaurant is understaffed, management may put more pressure on employees to make up for the shortfall. This can lead to unrealistic expectations, for instance, having unsustainable 12-hour-shifts, 5\u20136 days a week.<\/p>\n\n\n\n

One aspect of the job that restaurant employees all agree on is not giving breaks is not OK<\/strong>. Nor do they consider \u201cbeing short staffed\u201d a valid excuse. The BoH and FoH know that staffing the kitchen, the front-of-house, and figuring out break time logistics is management\u2019s job. When our servers and chefs aren\u2019t getting breaks due to the powers that be finding it \u201cunrealistic,\u201d then they\u2019ll feel exploited and lose respect for the business<\/a>, knowing that management isn\u2019t doing its job.\u00a0<\/p>\n\n\n\n

Creating a Positive Work Environment in the Restaurant Industry<\/h2>\n\n\n\n
\"Treat
In the modern US foodservice landscape, there’s a growing emphasis on teamwork, respect, and work-life balance.<\/figcaption><\/figure>\n\n\n\n

The success of a foodservice business<\/a> hinges on the well-being of its workforce. As we have explored, a delicate balance must be struck between ambitious aspirations and the pragmatic realities that employees navigate daily<\/strong>. By fostering an environment of clear communication, fair treatment, and feasible expectations, foodservice businesses can not only weather the storms of turnover and burnout but also create a foundation for sustained success.<\/p>\n\n\n\n

Up Next: Pumpkin Spice – Thinking Beyond the PSL<\/a><\/h5>\n","protected":false},"excerpt":{"rendered":"

The restaurant industry is a competitive one.\u00a0Management and owners are under pressure to keep their restaurants profitable. This pressure may lead to setting unrealistic expectations for their front-of-house (FoH) and back-of-house (BoH) employees to stay ahead of the competition. For this article, we asked foodservice industry employees about common problems they face with management and […]<\/p>\n","protected":false},"author":11,"featured_media":18526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18522","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-management"],"yoast_head":"\nWhat Restaurant Employees Want From Management | The Official Wasserstrom Blog<\/title>\n<meta name=\"description\" content=\"Want to create a happy work environment at your restaurant? 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