Michael Hart’s Post

Mastering the Art of Restaurant Cashiering 💰" From handling transactions with a smile to managing the cash register efficiently, restaurant cashiers play a crucial role in ensuring smooth operations. Join me as we delve into the world of restaurant cashiering, sharing tips and insights on providing exceptional service while keeping the cash flow in check. 💼💳 #RestaurantCashier #CashHandling #CustomerService #HospitalityIndustry

Personalities make the difference. Finding good waiters is one of the biggest challenges in the restaurant industry today. Apart from the difficult working conditions and possibly low wages, the biggest reason is that very few good waiters will stay in that position for long and not get promoted to higher positions. This position, unfortunately, does not exert charm in our social environment, nor does it shine on the one who holds it, as much as, for example, the position of a bartender or a cook. All of us involved in this area know very well that SOP's, theoretical training, knowledge of the menu and the wine list, can never be enough in order to have sufficient restaurant service.  The most basic values that one needs to be an exceptional waiter are the perception of his work, the friction on his object, and his thirst to serve his guests. Good service requires above all ethics and personality. So let's embrace all those great professionals out there, say thank you, and stop telling them the phrase "...you won't be a waiter forever..." It is not a shame. It is a position that shows a huge lack of professionals!

The top 3 things working at The Keg Steakhouse + Bar taught my brother and I in sales and service. My brother and I started our hospitality journey when we were 15 years old. The Keg was one of our learning stomping grounds in sales and service early in our careers as we turned legal age. Here’s the top 3 things it taught us as servers and bartenders: 1) Customer Service is something you have to genuinely love doing. People can tell when you intent is sincere in helping them have an amazing experience. 2) Products Knowledge is only half the equation to be a great server. You must be just as good at Suggestive Selling. 3) Upselling is a tool to help make the dining experience better…. But you have to know how to do it properly. Get this right and you will be successful at selling in any industry. I’ll never forget Mother’ Day Brunch 2008 at the Keg. We both worked a 9 hour shift and walked away with over $600 each in tips AFTER we tipped out our staff for a phenomenal job they’d done. And I’ll tell you what…. I made that money certainly not due to my good looks 😄…. But genuinely loving what I was doing and creating a memorable dining experience for my guests that day. At least 3-4 times during my serving years, had guests say to me “you tell me what tip I should give since you did a great job”. You better believe it was more than 20% 😉 Moral of the story….. Love what you and the rest takes care of itself. Happy Saturday. #hospitality #service #hotels #restaurants #sales

It's no secret that combining internal and external restaurant processes within one job can be quite overwhelming. Apart from running and controlling multiple aspects within one location (if not many), restaurant managers should also oversee supplies ordering and delivery. Knowing how many challenges it can bring, McD developed the personal assistant service to take the burden off of managers' shoulders and help them focus on their internal functions. In the process of ordering the necessary supplies, you may have certain questions about availability, order placement, or even the location of the courier. Our team will quickly give you all the information you need to help you get your supplies and deliveries done efficiently. At McDonald Paper, we value your time as we know how important it is to provide great customer service. Just one call will help control the entire ordering and delivery process. #restaurantmanagers #restaurantsupplies #restaurantsuppliesordering

Early in my restaurant career I was constantly in the weeds 🌿 (3 major changes finally got me out of the weeds) Schedules Inventory Paperwork Managing the floor Negotiating vendors Responding to emails Responding to reviews Dealing with team drama Dealing with guest drama Putting out literal & figurative fires I felt like I was always treading water Or even lightly drowning Definitely beat up 🥴 Here are the top 3 things that helped me get out of the weeds: 1. Delegation 2. Micro Time Blocking 3. A Positive Discipline System When I fall out of the habit of using any of these, I'm right back in the weeds. Which one are you most curious about? #restaurants #restaurantowners #restaurantoperators #outoftheweedscollective

I love to see when a person climbs up from entry-level to manager position. It's great to see how the hard work pays off. Typically, a person needs 3 years to achieve this goal since they come in the hospitality niche. One example: -Food and beverage assistant -Bartender or Head waiter -Food and beverage supervisor -Food and beverage manager Of course further to this you may go up to Operations and eventually aspire to be a General manager. What are your goals for the upcoming year? Comment below. 👇🏻 👇🏻 👇🏻

As a Restaurant Operator, have you had multiple meetings with your staff on the same topic over a period of time but had little to no progress? Think of Accross Restaurant Consulting Services as a doctor, diagnosing the problem and solving it. You don't hire a doctor to be on your payroll. I wish I had been able to work with Accross Restaurant Consulting Services when I was an Operator. This isn't because the Restaurant Group I spearheaded lacked the experience or knowledge but lacked resources. It was me and a small band of highly motivated and successful people who prepared the company to open 6 locations in 2 years. This was done by giving all we had. Sometimes 22 hours a day for extended periods. Let me explain. Most companies are staffed just enough to keep up with the day-to-day. The few remaining available resources go to extinguishing fires or additional growth. You can have a master vision, and all the experience in the world but without good resources to back that vision your restaurant organization will stand still. I believe that one of the great benefits that we at ACCROSS bring to the table is to GET STUFF DONE.

Is a Restaurant Server Job the Right Career Move for You? Is a Restaurant Server Job the Right Career Move for You? Why Teamwork Makes Restaurant Server Jobs a Great Career Move? How Can Personal Growth be Achieved Through Restaurant Server Jobs? Discover the Benefits of Being a Restaurant Server? How Restaurant Server Jobs Provide Job Security? If you enjoy the bustle and energy of restaurants, why not consider taking on a server position at one? These positions provide an exciting work environment while simultaneously building professional skills. Learning to multitask and prioritize tasks while developing teamwork skills are crucial skills that the restaurant industry offers - plus its flexible hours are great for accommodating family obligations! To read the rest of this article, please click on the link below: https://lnkd.in/ghhgqHmR

he Accidental Hotelier: The Rookie Solving Service and Operational Problems At the Misfortune Palace At that time, the best Dim Sum was at the Merlin Hotel, where the Dim Sums were carted around in trolleys and the customers pointed to the items they wanted. These items were served and marked on the bill. The Dim Sums were inevitably cold. We designed a photo-based Dim Sum menu, and guests ordered on a sheet that was handed over to the waiter. The photos allowed those unfamiliar with Dim Sum to know what they were ordering. My F&B manager and the restaurant manager assured me they had everything down pat and would be ready for the opening weekend. In my enthusiasm, I informed quite a few friends to try the Dim Sum. Many of my friends came and witnessed the disaster. The Dim Sum took 45 minutes to come out for something that people expect instant delivery. I called a long meeting the following Monday and again was reassured things would be okay the following weekend. Well, the disaster repeated itself, and I was extremely embarrassed. I was on-site observing the disaster. On Monday, I told the team the only way we were going to overcome this problem was to change the system to a McDonald’s style of service. I was aghast when I was asked what McDonald’s style was. I explained it was to have ready-cooked racks of every Dim Sum on steamers. When an order was delivered and the racks reached a minimum level, we restocked it with the racks that were being cooked. The chefs could see which racks were moving fast and in anticipation started to steam the popular ones in advance! That was the service side. My restaurant manager decided it was best to hire beautiful ladies as waitresses. I went along with it. After a few days of operation, I saw all of them sitting around eating Guazi and chitchatting. I was like paying people to eat Guazi! Didn’t make sense!!! I told my manager to inform the waitresses to use the time between meals to clean up the whole restaurant and set it up for dinner time. My manager told me if I insisted they would resign because that’s the practice in hotels. I instructed my personnel to recruit new waitresses, personally interviewed them, and set my expectations of what they needed to do in between meal periods. They heartily agreed, and I let the old waitresses go who refused to comply. Lessons Learned: There are many ways to skin the cat. It doesn’t matter whichever way as long as it’s practical. #TheEverlyGroup #dennistan #profitimprovement #happystaffs #profitturnaround