RESTAURANT MANUALS AND SYSTEMS
Why it is important to have manuals and systems in your restaurant
Running a restaurant is not an easy business to operate. There are so many different areas within the business that needs to have attention, and as the owner or manager, it is difficult to be available and know everything that is actually going on within the business.
It is important to have standard operating procedures for many areas in your restaurant, as this creates consistency within the business, and supports the staff, so they don’t need to constantly ask questions, and can get on with doing their job to the standards and requirements that are important for the restaurant.
Food safety and hygiene is a legal requirement for any business that is providing food and beverages are part of the business operations.
Local council have strict procedures that must be used and they do an inspection on all businesses every year to make sure that these standards are being met and all food is hygienically prepared at all times.
When restaurants don’t use hygienic practices, the effect can be catastrophic, with food poisoning, loss of reputation and even closure of the business.
A single person does not know everything, and even chefs who have been trained in all procedures, still need to have a system to follow, and monitor the checklists to make sure that nothing has been missed.
Selling alcohol is also a regulated industry in Australia.
It is a legal requirement that all staff hold an RSA (Responsible Service of Alcohol) and all managers hold a RMLV (Responsible Management of a Licensed Venue).
These are two separate qualifications, and when a person has a RMLV, they do not require a RSA, but for any training courses, it is not the same qualification, and they would need to hold each qualification for any recognition that they may need for the course (especially Hospitality certificates).
Managing staff and human resources is a big component of a restaurant, and it is very normal to have a turnover of staff during the cycle of operating the business. Hospitality is a fast industry and many people think that it is easy to do, as there is generally very little skill required.
However to keep a job, requires speed, technique and attention at all times. There is very little time allowed for perfection or being on cruise control, as customers are impatient and demanding, and generally want their orders as fast as possible, and with the highest standards possible.
It is important when doing recruitment, management, coaching, mentoring and staff leaving, that all these components on human resources are managed professionally and with expertise.
Your staff are the team that runs the business and they are the ones that customers see, talk and remember from their restaurant experience.
When you have staff working in the business, they then need policies and procedures to follow so they can do their job to the best of their ability, and to the standards that are set out by the owner or the operator.
Having checklists are an easy way for this communication to always be available and provide consistency at all times.
For every successful business, they always have systems ingrained into all aspects of the operations. This is how a franchise operates; it is a sale of systems, that has been proven to work in multiple locations.
It takes a long time to create all the standard operating procedures, and they continually need to be updated due to changes that happen over time. It is free to do it yourself, but as a manager or business owner, you need to look at where you spend your time is the most effective for the business.