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Sample restaurant book
לפניכם המדריך המקיף והמותאם לבעלי מסעדות, שמטרתו לייעל תהליכים תפעוליים, לשפר את רמת שירות הלקוחות ולטפח יעילות צוותית. אנו מאמינים כי נהלים מדויקים הם המפתח לכך שהעסק ינוהל בצורה מיטבית תוך שמירה על סטנדרטים גבוהים
Table of contents
Book a restaurant
Welcome to the team – the importance of the role, the expected path, open communication
Who we are? Loyalty, commitment, a learning organization, service and hospitality
Restaurant ID: name, address, phone, website, email, opening hours, directions/parking, senior officials (chef, manager, owner)
Service concept and vision – what characterizes a good service person at our company?
Service Circle
Handling guest inquiries – guest opportunities
Printing procedures – uniform and clear communication with the kitchen and bar
Apprenticeship program for each department
Working conditions and procedures – forms, working hours, work arrangements, tip and salary procedures, clothing and appearance, prohibitions and rights, meals and drinks, discounts, shift start and end procedures
Job definitions for management level
Service Circle
The complete professional and technical service process – from the moment the guest enters the restaurant until they leave.
Uniformity among all service providers according to local procedures
The service cycle varies from place to place.
and dictates the guest experience
Maintains consistency from previous visit and from waiter to waiter
Checklists
Use of means: apps, WhatsApp groups, daily report, manager's signature
Clear, easy-to-understand sequence of actions, with pictures/diagrams
Updated frequently
Apprenticeship program
It can be displayed: printed, drawn, on social media pages or in an app.
Built as a checklist according to the service cycle
Defines the service provider's standard
The presence of a manager at the beginning and end of the apprenticeship is important.
Knowledge tests – to check what has been absorbed and what needs to be improved
Initiation is an ongoing process even after the apprenticeship ends.
Maintaining the standard
Brief – Improves service and maintains procedures
Managerial meetings – regular, up to an hour, with topics prepared in advance
Trainings – a training schedule is planned in advance and tailored to the team
In brief
The shift/day planning tool
What awaits us?
What are the goals and how will we achieve them?
Who are my employees?
The briefing time is fixed and precise, up to fifteen minutes.
A place to test the staff's knowledge before meeting guests
Brief design
Shift planning
Kick-off – Motivation
Testing knowledge through questions
It all comes down to the sales floor.
Focusing on three key points
Verification of performance during the shift