Struggling with staff issues? Many are actually restaurant management challenges in disguise. Learn how restaurant managers can set clear expectations, lead by example, and turn employee problems into performance wins.

Managing personnel is one of the most challenging aspects of running a business, and the restaurant industry is no exception—especially when high staff turnover makes owners and operators hesitant to let go of team members who may be underperforming. The good news is that many employee-related challenges stem from management practices that can be improved. Here are some fixes to consider.

Emphasize expectations during hiring and onboarding. Particularly new and younger restaurant employees have little work experience and might not appreciate the importance of showing up on time, being respectful of coworkers, and leaving personal problems at home when on the job. Show them how professionalism makes their job more enjoyable. Rather than “laying down the law”, ask new hires to consider how they might feel if a fellow employee was chronically late for work, performed their jobs carelessly, or often had a bad attitude.

Walk the walk. Owners and managers are role models. When restaurant managers and owners show up late for meetings or arrive in a slovenly appearance – even on days when they are not scheduled to work – it sets the tone for the entire operation. A culture of pride and professionalism is cultivated from the top down.

Managing isn’t about control—it’s about clarity, consistency, and care. – Brené Brown

When employees make mistakes, consider that they may need clearer guidance or additional support to succeed. Every employee learns at a different rate. Even with a good initial training program, remediation is often necessary. Encourage staff to ask for clarification and help as needed. Let them know that there are no dumb questions.

Source: RestaurantOwner.com