Some restaurant owners and managers focus so strongly on monitoring the sanitation of the food prep areas and balancing the books that they stumble over smaller yet equally important areas of the businesses. First, managers must communicate efficiently with their staff. They should focus on short, effective communication to employees by setting minute-to-minute goals, as well as the goals of the day. They then need to step back and trust employees to do their jobs.
Managers facilitate effective communication by implementing communication strategies. Training is a crucial component of that strategy. Training should begin with managers who step in and teach each new employee the goals and themes of the restaurants. This step reinforces the mood and direction of the restaurant for each new staff member and helps him or her move forward with an objective in mind. It is also important for management to step back and allow seasoned staff to help mold the new employees. Trusting staff with training and other important tasks engenders loyalty and builds community.