Restaurant Supervisor Training

19 AUGUST 2019


Restaurant supervisor training usually includes both assistant and general managers. Though these employees can work together, sometimes they work different shifts, which puts them in direct charge of the restaurant’s operations. Restaurant supervisor training can take place inside the restaurant or off-site with a trainer. All restaurant supervisor training must be comprehensive in teaching managers how to run the restaurant and effectively manage hourly employees.

In order to meet labor requirements, restaurant supervisors must be trained on selecting, interviewing and hiring talented hourly employees. Part of the supervisor’s training will include learning how to use classified ads, Internet posts and even employee word-of-mouth to reach potential employees. Supervisors must also learn how to screen resumes and look for relevant experience among applicants, according to Restaurant supervisor training also includes teaching various questions to ask applicants as well.

Restaurant supervisor training can include reading manuals, watching videos, on-the-job training, and even classroom instruction. It is important for restaurant supervisors to read manuals so they understand the restaurant’s policies and procedures. Videos may include valuable training tips for certain management techniques that cannot easily be explained in writing. For example, videos can be used to demonstrate various interview techniques with a potential employee better than words in a manual.

Restaurant supervisors may be required to attend a one-week training session at an off-site location, learning operational strategies and management techniques from professional trainers, according to the article, “Food Service and Restaurant Management Education and Training” at

Supervisors must learn how to run the operations of the restaurant, including food preparation, operating registers and taking care of customers, so they can teach their employees how to do the same. Most managers or supervisors learn operational procedures while training in another manager’s restaurant or franchise unit. Essentially, restaurant supervisor training entails teaching management employees how to run various shifts, particularly the open and closing shifts. For example, supervisors who open the restaurant must learn the proper food preparation and cooking procedures before the restaurant opens. They must also know how to get the cash registers ready for the day, or make early bank deposits. Moreover, closing supervisors need to learn how to put food away at night and close the registers down.
Ordering and Inventory

Restaurant supervisor training also includes teaching general and assistant managers how to order food products and supplies, how to check them in and where to store them. The supervisors will also need to learn when and how to take inventory so they can keep the restaurant fully stocked with all food, cleaning and paper products.
Building Sales

Another important facet of restaurant supervisor training is building sales and profits. Supervisors must be trained on reading sales, cost of goods sold and labor reports to ensure they are meeting sales and profit goals. Many restaurants use computerized systems from which to run these types of reports. The key thing for managers is learning how to run these reports and use them in their analyses.



12 AUGUST 2019


Beth holds a master’s degree in integrated marketing communications, and has worked in journalism and marketing throughout her career.
Restaurant service quality is as important to a business as the taste of the food coming from the kitchen. In this lesson, you’ll learn more about standards, etiquette, and training for restaurant service.
Earning Repeat Customers

Imagine you’re a restaurant owner in a small Midwestern town. You’ve consistently ranked highly in ‘Best of’ awards for your selection, taste, and atmosphere. Your tables are booked solid every night. Word of mouth about your establishment has everyone talking.

But then, something happens.

All of a sudden, the phone stops ringing. The lunch crowd is sparse, and the dinner crowd even worse. A few bad reviews start popping up online. You’re earning fewer honors and accolades for your best dishes. Word of mouth has turned from positive to negative.

What in the world is going on?

For some restaurants, the answer might lie not in the kitchen, but in the dining room itself. Poor service from inattentive or uncaring servers, lack of attention to diners’ needs, and overall inadequate training for staff members can drive potential customers out your doors – and to your competitors.

Let’s examine some service standards, etiquette, and training you can share with your employees to help prevent service problems.

Service Standards

Service standards help to establish interactions between a customer and the business they’re patronizing. In a restaurant, customers expect a level of promptness, friendliness, and exceptional service to their needs that matches their expectations of how they want to be attended to.

A written list of standards for serving and interacting with diners can be useful, if properly conveyed to your staff and implemented throughout a customer’s dining experience. Here are some basics to consider:

Before orders are taken:

Welcome guests with a smile and friendly disposition
Promptly guide guests to their table and ensure everything is comfortable
Provide water, menus, and any complimentary items such as bread rolls or chips upon seating
Allow guests time to look over the menu and be available to answer questions
Take orders in a reasonable amount of time and place the orders immediately with the kitchen

After orders are taken, you should do the following:

Serve food quickly and while hot, ensuring guests are satisfied with what they ordered
Check in on your table routinely, offering beverage refills and handling any concerns
Offer your dessert selection toward the end of the meal
Clear the table of unnecessary dishes, if and when appropriate
Present the check and be certain guest questions have been answered
Thank diners for visiting and say goodbye

Service Etiquette

Good etiquette from a server or wait staff means a set of guidelines, manners, and behaviors followed for a proper dining experience. The simplest rules of etiquette you may remember from childhood are saying ‘please’ and ‘thank you.’ Servers can take that one step further with proper etiquette that impresses their guests:



07 AUGUST 2019


Imagine you started a restaurant with the eternal hope of having a prosperous and a booming business, but your staff is not trained enough to deliver the desired service and hence you can hardly retain your customers, so efficient restaurant management system is required. Don’t you think that such an instance will have negative repercussions on your restaurant business? Of course, it will! This clearly shows how delivering proper restaurant management training, to all the employees is essential for any restaurant. Unless your staff is properly trained to behave in the kitchen, unless they know how to serve the customers, unless they adhere to the hygiene standards, unless they know the techniques to upsell, you can hardly turn your dream of having a sprawling restaurant empire into reality!

How to Train Restaurant Staff From Day One

Whenever you have a new member on board, start rigorous training. Train and test them on the floor of your restaurant. The various ways by which you can train your new restaurant employees are

Having a restaurant training manual: At the very beginning make sure that your manager hands down the manual to all the new members on board. This manual must contain the detailed description of what is expected out from a particular designation and how one should go about with their work. The manual should be so comprehensive, that your restaurant staff can always revisit it whenever a crisis surfaces.

Conducting Regular Training Sessions: All the new restaurant staff should be given a comprehensive and rigorous training session for a month long. You can also start training on the floor. In the beginning, you can schedule them at the slow hours before letting them have a feel of the busy hours of the day.

Employing Cross-Training: Do not restrict your employees to one particular work. While they definitely must specialize in a specific domain, however, this does not mean that they will be unaware of the other activities at your restaurant. Hence, train them for all spheres. Try and build a band of all-rounders who will be able to fill in places in times of crises. Sumeet Saxena, on why cross-training can help your employees and your restaurants to grow.

Conducting Training Sessions for Existing Employees: You should not just train your new employees but refresh the memory of the old ones as well. Hence, what you can do is organize training sessions for all your employees in every alternate week or probably ones in every month. This will make sure that all your employees are on the same page as far as the restaurant operations are concerned.

The Need for Restaurant Management Training

Unless all your staff is well versed in the most critical restaurant management training techniques, the,n you can hardly expect your restaurant business to flourish. Read below to find out how restaurant management training will help your restaurant to grow:

1.   Employees Will Know the Proper Food Handling Techniques

A proper restaurant management training will help employees to know how to handle food, which will ensure that the food quality and its associated vitamins and such other minerals are not lost. Your employees must understand that different food products require a different temperature. For example, the temperature needed to preserve Salmon or Crab will be very different from the temperature needed to preserve vegetables. Unless your employees are aware of these food preservations and other safety practices, there will be high chances of food poisoning, food spoilage, and the generation of unwanted kitchen waste. We are sure that you cannot afford to incur the unnecessary cost due to the production of kitchen waste.

2.   It will Ensure Consistent Service

Being consistent is the key to keep the customers coming and getting further ahead of your competitors. Here comes the importance of restaurant management training. During the training, all your employees will be trained as per the desired benchmark. So, all your employees will be aware of what is expected out of them. For example, a chef will not allow the plate to leave the kitchen unless it is prepared as per the standards set; accordingly, the waiter will always serve the customers courteously on a consistent basis. Once you can maintain consistency of quality in your service and your dishes, your credibility will automatically increase in the eyes of your customers.

3.   It Will Help in Creating a Band of Loyal Customers

The key to getting your customers coming back to your restaurant is to provide them with splendid service. Hence, it is essential for your employees to master the technique of delivering an excellent customer service. Imagine, you are at a restaurant, and the waiter is extremely rude, or the waiter is excessively polite and continuously roams around your table just to see if you are satisfied. Don’t you think both these instances can spoil your mood? Hence, make sure that your waiters are well-trained to understand that your customers need some space and some private moments as well, and thus merely hovering around their table will ruin your customer’s evening. Once you can satisfy your customers, not only you will get to see them back at your restaurant, but they will also spread the word about your restaurant in their circle.

Restaurant management training of your employees will help in enhancing the customer service which in turn will enable the retention of customers.

4.   Team Building Will Ensure Smooth Operations

A proper restaurant management training will ensure that all your employees will be aware of their job roles. provide will ensure well-coordinated operations, right from buying raw materials to serving the dishes on the tables. Once all your restaurant employees are on the same page, on how they can effectively run your restaurant, it will create a group of close-knit employees who all will work relentlessly for the betterment of your restaurant.

These project why having a proper and a comprehensive plan on restaurant management training is extremely important. If your employees can keep your customers happy and satisfied with the restaurant service, the customers are likely to talk about their experience with others and are also expected to return. Your employees and their actions will pave the future of your restaurant. Hence, train your restaurant staff enough to build a sprawling restaurant empire.



07 AUGUST 2019


While there are many things that keep a restaurant running, one of the most important sources of fuel for the business’s continued success is great employees. The staff is not only the customer’s first impression, but they are responsible for creating the entire dining experience, from seating to serving to dessert and clean-up. If you want to guarantee a great restaurant experience for your customers, it’s of supreme importance to have a competent, well trained, professional staff.

A well-trained staff is the secret to keeping a restaurant running smoothly, and one of the sure-fire ways to guarantee success. A great staff will keep operations in tip-top shape, and can help keep the restaurant functioning efficiently and cost-effectively. Here, we will discuss 10 reasons why taking the time to properly train your employees is one of the best investments you can make in your business.

Reasons Why You Need to Properly Train Employees. These are some of the key reasons why you need to take the time and energy to train your employees, including an explanation of the benefits.

You’re investing in your future staff. It’s important to train all of your employees–even the bus stuff, dishwashers, and hosts. After all, it’s the employees who start out on the “low” rungs who often rise up the ranks. By starting out employees with a solid foundation, you will be investing in the future of your restaurant–you never know when today’s dishwasher will show a culinary talent that can revolutionize your restaurant. You want to nurture that talent and those skills.  

Trained employees are more likely to stay with you. By taking the time to train your new hires, you are showing them that you respect them and their place in your establishment. This has the effect of immediately making employees feel valuable, which makes them more invested in the business. A trained employee is far more likely to be loyal to the restaurant and stay with you through good times and tough times. By having a great core of employees, you’ll have less turnover, and this can actually cut overall restaurant costs

Trained employees will be better able to “sell” to customers. When you train employees, you are not merely teaching them about your restaurant’s technology and rules of conduct. You are also educating them on your restaurant’s mission, cuisine, and history. For servers and bartenders, this is of particular importance. 

When they are well educated on the restaurant’s ingredients, cooking style, concept, and the story behind the chefs and establishment, they can offer a more comprehensive experience for the customer, making them feel as if they are in good, trusted hands. Ultimately, the customer is more willing to go for what the server proposes, and may end up spending more money, thus improving sales.

You’ll pass more health inspections. A training program for employees offers you the opportunity to educate them on the different rules and codes of conduct for handling food in a commercial kitchen. By educating employees on the rules regarding handling food and cleaning up, you are far more likely to adhere to health codes and maintain a sparkling food prep area. This means that the next time you have a surprise inspection, you’re far more likely to pass with flying colors. 

Trained employees provide a better dining experience for your customers. When employees are trained and educated, they feel as if they are part of the team and that they belong; this makes them carry themselves with more confidence while working. If you have employees in clean uniforms, carrying their heads high and handling customer requests with confidence and ease, your restaurant will come off as polished, professional, and a smooth running machine. It makes for a more enjoyable dining experience for diners, who will feel taken care of and pampered as customers.

You’ll increase overall efficiency. By training your employees, you are also teaching them how to operate effectively and efficiently. When each individual employee is working more efficiently and not having to pause to figure things out as they go or slowing down the system, they allow all of the other employees to work efficiently, too. The cumulative effect is that when your employees work more efficiently, from the host to the servers to the line cooks, things get done faster. This means that your tables will turn faster and the restaurant will make more money.

The workplace will be more positive. As previously mentioned, employees are more likely to remain on your staff long-term when you make the time investment to train them. When employees feel valued, they are happier and will do better work and take more pride in what they do. This ultimately creates a positive attitude in the workplace; when employees feel appreciated, they do better work and it creates a better overall environment. This means your employees are far less likely to leave mid-shift, as they might in a less friendly atmosphere.  

Employees will have a better relationship with the management. A proper training program can promote a more healthy relationship between employees and the management . This is particularly true if someone in a management position leads the training. Spending time together creates a better relationship and more relatability, so that even while the manager remains in the position of superiority, a relationship is forged.

Trained employees relate better to one another. When each employee is properly trained, they are better able to satisfy the requirements expected of them. This can reduce an imbalance in work between employees, which can lead to issues between workers. When each employee is adequately trained in his or her responsibilities, they are less likely to rely on others unnecessarily. This can lead to greater respect and peer relations among employees.

You will make more money. When your employees are trained, they will stay with you longer, sell better, provide better service, and work more efficiently. In case you haven’t already figured it out, all of these things add up to more income for you. When the employees are operating in a good groove, the restaurant is more open and ready for success.

Conclusion: By taking the time to properly train your employees, you are investing in the overall health and longevity of your restaurant. It’s worth taking the time to train employees thoroughly, because it is a sure-fire way to guarantee that your establishment is delivering the best dining experience possible for your customers.
Do you have a training program for employees?