People have always asked me endless questions on the best practices when taking care of guests in the restaurant. However, lately I have received equally as many inquiries on the best way to take care of the “internal guest” (our staff).
In order to be a successful operation, the importance of taking care of the “internal guest” should never be minimized.
My philosophy has always been simple. I believe that happy employees will lead to a happy guest experience. The same can be said for the opposite. If you have friction within the organization, it can very easily lead to poor experiences.
Here are a few tips to help creating a positive work environment which will lead to happy “internal guests”….
- Develop a healthy culture within the operation (Create Standards and Core Values) that your staff will respect
- Hire intelligently and employ people with good attitudes that want to be there
- Lead by example
- Always listen and be present for your staff
- Dont be afraid of catching your team doing something right. “Please” and “Thank you” can go along way