How to manage large number of staff in restaurants?

To Manage a large number of staff we i used to take the following steps

1. Identify the tasks and responsibilities supervisors to explain it to the staff and make sure it will complete.

2. Making a communication mechanism between the staff.

3. Providing the right atmosphere and capabilities required to complete the tasks required. 

4. Make a daily & weekly meeting with the staff to find out the problems and challenges they face it and how they can pass.

5. Activating the principle of reward and punishment justly.

6. Make regular training for the staff and give advice and guidance during the work.

7. Keep full data for the staff to review it to determine their the best among them.

8. Give the the confidence to bring out the potential energy they have.

delegating shift schedule based on primary and secondary responsibility on each section of store for every employee based on their KPI

The biggest challenge in supervising a large number of employees at once is often keeping track of information about each worker. To simplify this task, create chronological supervision files for each worker in your charge. When taking notes about employees, completing employee reviews or reviewing employee work, note the date at the top of each new piece of documentation. When placing these pieces of documentation in files, organize them by these dates, ensuring that they can be reviewed easily, giving you a clear picture of the employee's timeline as a worker within the company.

Train your staff. An essential part of successfully managing your restaurant is managing your staff and facilitating their personal and professional development. Having well-trained and committed staff who see the possibility to progress in the business and develop their skills with only help you and your restaurant. Make sure there are regular training sessions and encourage your employees to seek out external training opportunities.

• If everyone is trained-up you will feel less need to monitor daily activities so closely.
• For example, be sure all kitchen staff are fully competent and clued up on plating and portion sizes.
• Training also helps demonstrate your expectations of your employees.
• If someone is struggling, offer retraining before using any disciplinary measures.

Trust your staff. Having a healthy mutual respect and trust is key to managing a restaurant that can run smoothly without you monitoring every little thing. If you invest some trust in your staff, they will usually rise to the challenge and feel more invested in the business.

• For example, you can empower your front of house or waiting staff to deal with small customer complaints themselves, after the appropriate training.
• Ensure that your staff know at which point they should involve you to deal with a complaint.

Keep staff motivated. To get the best out of your employees it's important to keep them motivated and engaged. There are a number ways to go about this, but the first is to get them involved in the business beyond just doing their jobs. For example, ask them to contribute to team meetings and brainstorm ideas about where the restaurant could improve.

• Keep open lines of communication and make sure everybody in the restaurant has a voice and a stake in it's success.
• Be sure to share responsibility for both the successes and failures of restaurant. Ultimately it is the product of everybody's work.

Be supportive. Being aware of the personal circumstances of your staff and sympathetic to their needs can go a a long way towards building up mutual respect and a happy, committed workforce. For example, your staff may have childcare issues or varying college timetables to deal with alongside their work commitments. Keep this in mind and be flexible when possible. This will help a "we're in this together" feeling to germinate.

• If you set an example for others to follow, you can find that employees will be more willing to cover shifts for each other and create a positive and supportive environment.

- Any good restaurant manager should be able to establish a very professional relationship with the staff, making briefings at the beginning of the day and at the end in order to get in confidence with all the members and let them become familiar with all procedures.

- Moreover it is fundamental to have a strong and clear communication skills in order to understand staff needs and make them combined with the company needs.

- Also the role of a restaurant manager is to train his staff as well as his customers in order to guide them during their marvellous dining experience and let them show all your staff and restaurant skills in order to make them loyal to the company and let them leave with a big smile on their face and letting come back anytime they wish.

- The restaurant manager of course should be able to create a very close, familiar and longlasting relationship with his staff in order to produce an extraordinary customer service.

By key person at key position

we ll divide all the staff to work finish on time

First of all , My staff should feel that i'm not a manager only but i'm a team member and leader .

to be involved in decisions taken.

to be well trained and to know the importance of their roles.

after that it will be easy working in a team and managing them and getting the best of them by delegation and promotions and setting goals with appreciation for all who did his best and encouraging the one who still didn't do his best

when our a manager you have to understand your staff need and problems. then act according to a plan that

1. Identifier les tâches et responsabilités des superviseurs pour l'expliquer au personnel et s'assurer qu'il sera terminé.2. Établir un mécanisme de communication entre le personnel.3. Offrir la bonne atmosphère et les capacités nécessaires pour accomplir les tâches requises.4. Faire une réunion quotidienne et hebdomadaire avec le personnel pour découvrir les problèmes et les défis auxquels ils font face et comment ils peuvent passer.5. Activer le principe de la récompense et de la punition avec justice.6. Assurer une formation régulière du personnel et donner des conseils et des conseils pendant le travail.

when our a manager you have to understand your staff need and problems. then act according to a plan that they will listen to you and react for your ways,