Manager Training

Does running the property constantly feel more difficult than it should be?

You may have a great manager who needs some training in one or more of the areas below. 

Schedule/Payroll

Scheduling can be a difficult balancing act.  Managers need to retain good staff by giving them the hours they need while also keeping payroll within budget.  Common scheduling issues include improper staffing levels, not posting the schedule on time, mismanaging time off requests and availability.

Are there weekly issues with pay checks?

Controlling payroll expenses goes hand in hand with scheduling.  The property needs to be appropriately staffed to both ensure great service and keep payroll within budget.  

Staff needs to be confident that their paychecks are correct.  Having good systems in place for logging hours and well transparency in gratuity distribution is very important. 

Service & Guest Relations

Is there good communication between the front of house, back of house and guests?

Common communication problems include out of date menus, counts on menu items, 86ed items, pricing discrepancies, inaccurate menu descriptions, 

Does your manager really know how to run service on the floor or do you have a “comp and void” manager?

Bieber Hospitality can get your manager where he or she needs to be to properly run service on the floor resulting in higher guest satisfaction and profits

Are you maximizing the number of guests each night by “controlling the door,” properly managing reservations and host staff?

Training your manager in “controlling the door” will result in higher cover counts, smoother service and more repeat guests.

Is there a mismatch between your menu, staffing model and volume?

The property’s offerings, staffing and volume must all be in line.   Bieber Hospitality will work with your manager and chef to find the “sweet spot” where volume, staffing and offerings all fall in line resulting in a great service and increased profitability.

Ordering, Inventory, Profit & Loss

Is the property constantly both running out of items and sitting on a lot of produce/throwing a lot away?  

Ordering and inventory control are two areas which both managers and chefs need to be proficient in.  It begins with menu design, but includes many factors including considering sales history, factoring in the weather, making good decisions when ordering and moving through inventory.  

Do you know what your food and beverages percentages are?  And how to improve them?

Bieber Hospitality can implement a system and train the necessary staff to accurately produce a weekly profit and loss statement to both inform decisions and foster meaningful conversation and plans for improvement.   Deliverables include a built out, functional spreadsheet.  

First step is a one hour complimentary consultation that results in a written proposal.  Please reach to schedule a consultation.