3 Steps to Hiring Better Quality Restaurant Employees

Restaurant Owners... Employees are the backbone of your restaurant business but some of them may not be the right person to carry out their responsibility. This week I will share to you the 3 steps to hire better employees for your restaurant.
To learn more please either watch the video above or click the link below to read the transcript or listen to the podcast on my website.
Also, please leave your questions or comments I will answer them all.
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Thank you,
Ryan Gromfin
The Restaurant Boss
TheRestaurantBoss.com

[@bradtozier6776]

Perfect. Herb Kelleher, legendary CEO of Southwest Airlines was a buddy of mine, and he always said "we don't hire for skills; we hire for attitude. You can always teach skills." Now, that's slightly over-simplified, but that was true of them then, and it's true today. He and Colleen Barrett built one of the best company cultures in the history of American business with that thought in mind.

[@Therestaurantboss]

So true...Hire the Smile, we can teach the rest!

[@LukanorPride]

As someone whos worked as a cook for 5 years, now becoming a partner in a cafe I can tell anyone from experience, any compotent cook will tell you they would rather work with someone with a great attitude and little experience vs someone with a bad attitude and decades of experience. Think about your employees and making their time at work enjoyable. Can't say how many times I've seen people quit just because they couldnt cope with another coworkers attitude or lack of integrity at work.

[@Therestaurantboss]

We agree completely! You can teach skills, but you cannot "teach" attitude.

[@h20bp]

Here are three steps for finding a good restaurant to work in: 1) The restroom test: Get to the interview 10-15 min early and checkout their public restroom. It is a mirror of the overall cleanliness of the restaurant. 2) Walk-in test: If they put you through a skills test, ask to see the walk-in. Look around and see if things are labeled, and dated. See if raw product is stored next to cooked product. The walk-in is the soul of the kitchen and if it's in shambles, or worse, they won't show it to you even after you ask, do yourself a favor, and just walk away. 3) French-Fry test: Even if you have to pay for them, ask them to make you an order of french fries. This will show you how often they change their oil and whether or not they can season food. French fries are the most commonly made thing in a restaurant, and if they can't even get that right, then walk away... they just want a warm body.

[@stacybartholomew1796]

I’ve Enjoyed this videos and very much looking forward to more

[@xiomanaxoxoxo3212]

He's right on point.

[@Listte]

I'm watching every video useful to me, back to back and you're really helping me out here. Thanks so much. Starting my own restaurant in 2019 and your vids are great!

[@Therestaurantboss]

Awesome, so glad the videos are helping you out. Good luck with your venture!

[@sandeepnair8267]

Hi.. can you offer me a job in your restaurant.?? I'm also a hotelier..

[@Ohho9259]

Hey Listte, I’m also looking to start my own restaurant. How’s your doing? Any tips for a fellow restauranteur?

[@victorramirez7343]

Im now reading your comment in 2022 listte and I am curious to know how did your restaurant endeavor go were you ever able to launch and if so what is your best selling food ?

[@OILDHANS8841]

Nice. Very informative.

[@karieborton8211]

I really enjoyed your 3 steps on hiring employees

[@gonpo1]

Thanks for your videos. I've watched them and they are really helpful.

[@Therestaurantboss]

You are welcome!

[@angelnacipucha9662]

Love your video. I'm opening a sport bar very soon

[@ceasarzepeda167]

Thanks for what you do. My team and I are growing through your videos!!!

[@Therestaurantboss]

I love reading this! Thank you so much, sir!

[@elvisbwire990]

This one was amazing! I need more stuff,

[@Therestaurantboss]

So glad it was helpful!

[@JasLoney]

Ryan, fabulous. What great insights. Following you now and watching your videos. You are gonna make all the difference in the world. Thank you!

[@Therestaurantboss]

Welcome aboard!

[@kellyphanuekthong1736]

Hi Ryan! Thanks for this video! I used to think I was crazy hiring on soft skills, but now I know someones got my back on the subject! Steps 2 and 3 are such great ideas that I'm going to implement them immediately. My training has always been loose, so it only makes sense to lock it down, just like a free-throw shot. And interviewing even when there is no job...Genius! It would be great to see new content on handling/firing incapable/difficult employees, as well as some of your interview questions/techniques after a candidate has passed the skills tests. Thanks again!

[@Therestaurantboss]

Awesome... EPIC ONBOARDING is the most important thing you can do.

[@jonathantran8622]

You are so right.. luv your videos

[@Therestaurantboss]

Glad you like them!

[@stanleymwangi6724]

Thank you very much I'm just going to apply these skills soon.

[@Therestaurantboss]

Wonderful!

[@vadalarc2948]

Very great video and information sir!

[@Therestaurantboss]

Thank you.

[@padmaneupane6737]

You are clear and precise. May billions of people watch your videos. I'm just loving every one of your video. Thanks mate !

[@Therestaurantboss]

Wow - thank you so much!

[@prosperthedubaiexplorer8980]

great video

[@niamhwalshemcbride246]

Yet another fantastic video! It would be great to see a video on what you have found works well as an onboarding process! Thanks again for all the advice 👌👌👌

[@Therestaurantboss]

On my list for the next round of filming.

[@tracyfontana432]

Thank you Ryan for this excellent video! I would love to know more about how to create an “epic onboarding process.” Excellent job!

[@Therestaurantboss]

There are 3 key elements. 1) General training 2) job specific training 3) A way to measure their progress and grade their execution. I would be happy to explain this in detail for you if you are interested in booking a time with me.

[@artexport3812]

I love the videos!

[@Therestaurantboss]

Thank you!

[@offsidesportsbar2476]

personality, common sense, team work, trustworthy, adequate life style.

[@Therestaurantboss]

I love that, TY for sharing.

[@marioo.4742]

I agree 100% with this. I managed several Verizon stores for 6 years and in my time there, I always had to build my team but that meants hiring people was never a problem Also, the last team I built at my time there was the youngest in the company (everyone was 19 - 24 years old) and we were the best sales team in the company. We sold more of everything consistently and I had a very loyal team of rock stars.

[@davidye4237]

Impressive theories. thanks for your sharing. you can have money or you can have exuses.... so damn right.

[@Therestaurantboss]

You GOT it!

[@Businessin10]

Hi there, I worked for a restaurant while I was going to school because I needed the money, but the lessons I learned there were amazing. Later when I started my companies, I hired people based on personality traits, of course speciality mattered. What also mattered training and following up. So I say hire people that are smarter than you, train them, then let them run. I started a couple of companies from the ground up and this worked for me.

[@Therestaurantboss]

That is a great philosophy! You should always surround yourself with people who are "smarter" than you.

[@ICeNoAcH]

Great tips man. You might make a video about how to create or put up an epic on-boarding!

[@Therestaurantboss]

Check out this video and see if it helps: therestaurantboss.com/5-steps-restaurant-onboarding-employees/

[@chrisb8399]

It would be awesome to see this video theme be revised for after Covid. So much has changed. We all have to hire anyone thst applies because no one us applying. It's lime we are a dying industry. And we are lucky to get anyone. And when you do its like a 5% chance of thst employee of actually being a decent person. The employee situation these days are beyond any I've seen in almost 20 years.

[@Therestaurantboss]

Ryan has done a few videos on hiring during and after Covid. Check these out: kzbin.info/www/bejne/iIvCf4yBdtV_e8U kzbin.info/www/bejne/d6Wwf4uDj5iFhNE kzbin.info/www/bejne/lZSth2Wljc2ArJY kzbin.info/www/bejne/kGfdq2Oqba2Gbbs Hope that helps! Dawn - Team TRB

[@foxwyrd2614]

I love the "Hire the right people and train them" mentality you endorse. It's a lot easier to train a cook or a server than to train honesty, integrity, and work ethic.

[@Therestaurantboss]

AMEN!

[@mikedurre5335]

Another tip is to ATTRACT great candidates to your restaurant. Put yourself in the shoes of a star candidate and envision what they want in a career. Then design a job to attract that type of candidate. and THEN Sell the heck out of that job. Good video

[@Ionic457]

epiiiic

[@bezlichnyy7675]

Well done, Mr. Ryan Gromfin! I’m impressed you reach that kind of conclusion in your quest for virtue in your own personal self-development. Your knowledge is accurate. Choosing an employee is really about finding someone with moral character and ethics. It is commonly mistaken that technical ability, education, and skills necessarily qualifies a person for employment, however, in the long-term it is better that hiring managers or business owners choose based on moral character traits more than any other consideration. According to Socrates, "Virtue does not come from wealth, but. . . wealth, and every other good thing which men have. . . comes from virtue." A brief and relevant bio about me: I am an employee at a restaurant and I work as a server. Please do not take this as conceit or boasting but I am that “good employee” that you describe. I have a problem though, aside from that I have some questions to ask you, how do I find a restaurant in my local area that is worthy of a good moral employee? What qualities should I look for? Lately, I seem to consistently choose restaurant locations with unethical managers that do not reward hard-work or recognize valuable contributions. Please forgive me if you already answered this question elsewhere, but I’d be happy if you point me in the right direction. Thank you. References Quotez - Virtue. (n.d.). Retrieved December 29, 2019, from www.oocities.org/athens/oracle/6517/virtue.htm Socrates (Stanford Encyclopedia of Philosophy). (2018, February 6). Retrieved December 29, 2019, from plato.stanford.edu/entries/socrates/

[@Therestaurantboss]

That is a great question. You should interview the restaurant as much as they are interviewing you. The reality is you would likely be better off in a higher-end hotel. While there are a few exceptions of restaurants that truly do a great job and reward their great employees, I hate to say this, but there just are not that many. Some of the chains are great too. What city are you in?

[@mustaphayakubumohammed58]

Have you release new videos??????? We enjoy your lecture... Thanks

[@Therestaurantboss]

We try to release new videos weekly. We'll have a new one up next week. There's tons of content here and on the site to keep you busy! Thanks for being here :) Dawn - Team TRB

[@stephenfiore9960]

Make um take a pre-employment test they need to make 100% on before hire. Like memorize the menu.

[@WhirlOmar]

I would be interested in hearing more about these group interviews. It's not something I'm familiar with.

[@lucyvasquez526]

I don’t like it I love it I love it I adore everything you say is the truth I’m on our business and years ago and I know what are you saying is totally totally exactly what’s going on nowadays in this world

[@Therestaurantboss]

Thank you so much! Glad the video was helpful.

[@ginocapalbo4089]

What are ways for better communication in the kitchen. I am a younger chef looking to motivate older employees. Have a hard time with language barrier and employees that are unmotivated.

[@siontjuh]

Hi Ryan. I'm going to become the manager for my aunt's restaurant in a few weeks, and I'm really glad to have found your channel. I was brainstorming some ideas to motivate employees. What do you think about providing a bonus for the waiter/waitress for some high-end drinks sold?

[@Therestaurantboss]

I like bonuses but I prefer to bonus on their effort not the result. Guests might say no and that discourage your staff.

[@AshleyJones-ln7gx]

I need help at tacobell

[@asaretv412]

Thank you! your videos is helping me a lot. l am new graduate from school and new into the hospitality. My first job offer is Restaurant Manager, what should l do to be successful ?

[@Therestaurantboss]

Work hard and actively manage your team. Management is an active process, daily, not one and done.

[@sherwyndabydeen384]

Very informative video however do you have any ideas on hiring as we are recovering from this pandemic, many ppl are hiring as well but it’s so difficult to compete...

[@Therestaurantboss]

Hi Sherwyn! Actually, I do have some ideas that I will share in a quick video on Saturday (5/8). :)

[@dhhddjhd8460]

Well shit what does that make me then I suck at interviews soft skills "shy" at first and Got a job at a 4m restaurant. I've reworked this station I was put in to have a 10 minute ticket time and it was just no brainer stuff why am I opening that door a 1000 times when it fits in the reach in... I think it's just kinda random

[@andrewturner5849]

Do you have a video about how to recruit crew members from other jobs without it being considered poaching.

[@Therestaurantboss]

great idea I will add to my list, but just casually chat with them.

[@MrBreaker0007]

How & what to train the staffs??

[@Therestaurantboss]

Hi Haji! Check out this video: therestaurantboss.com/5-step-restaurant-employee-training-model/

[@jamierossiter9524]

Hi Ryan, good video , thank you, can i ask about using $ in menus, i have a restaurant in a tourist town in Cambodia we have an official currency but we use USD, our menu is priced in USD, i would like to take the $ sign away but worry it might confuse customers as some may think we use local currency , and advice ? thanks

[@Therestaurantboss]

Likely in that example, I would not remove the currency sign.

[@alicehebenton4561]

What are the main questions that I ask when interviewing? What should I not ask?

[@Therestaurantboss]

Hi Alice! Check out this video...it should help you nail the interview: kzbin.info/www/bejne/fX-6impsepWKrpo

[@ismailalmuwallad5410]

I know this is off subject but I couldn’t comment on another vid of urs but what I wanted to ask was how do hire a good amount of employees and give everyone as many hours as u can yet still make everyone satisfied? Because like there’s people that can only work one shift but like at some point they might ask for more hours how can u mange that with the other workers? Because you obviously can’t cut someone hours because another employee asked for more hours

[@Therestaurantboss]

One of the most important things is to give people the hours they need. If you hire too many and cut hours people will go where they can get full-time hours. I would not hire people that can only work one shift unless that is a shift you have a hard time covering. You have to be a bit more strict, everybody wants good shifts, but they can't all have them. Sometimes rules like if you work a Saturday, you also have to work a Monday or Tuesday.

[@savagevaulter]

Do you recommend that a new restaurant make “promises” and incentives (training for certs) for their new employees? Such as, “I will purchase your college books for you if you get 90% of your tables to order drinks with their meal” or various other metrics. I am passionate about helping those I want to employ, but also don’t want to make a promise I may or may not keep. FYI: I am in the research and planning stage. I do not currently own a restaurant.

[@savagevaulter]

Also, your coaching style is similar to Greg Faxon. Have you been coached by him in the past? I like your methods. They are very easy to follow.

[@Therestaurantboss]

I don't know Greg, but thank you for the compliment. Just me and a very small team, low budget and I try to do the best I can. There are a lot of hatters who try to bring us down, so I can't tell you how much I appreciate your compliment.

[@Therestaurantboss]

I love incentives but not completely like this. 1) Incentives or bonus should be for effort beyond expectation. 2) It should be for something that the employee can control. I can go crazy here about leading indicators vs. lagging indicators and how this incentive is NOT fully in control of the employee and how they will lose motivation because some people just don't want to order drinks, but I will let this short article describe it better. It's from a book called Four Disciplines of Execution. www.actionablebooks.com/en-ca/summaries/the-four-disciplines-of-execution/

[@savagevaulter]

The Restaurant Boss I appreciate the recommendation. That is the kind of thing I am after. Thanks for your time.

[@ebooksmaster]

How do you make room for someone if you're fully staffed. Sounds like you have to fire someone or cut some hours from someone else.

[@ebooksmaster]

@@Therestaurantboss @6:45, you suggest finding positions for fantastic people, even when you're fully staffed. How does that happen? How does this new position get a slice of the pie, when the whole pie is already divided up? Plus if you're doing group interviews every week you might be having to create a lot of new positions. Other working might feel threatened if you keep creating new positions for new people, especially in a small resturant.

[@Therestaurantboss]

@@ebooksmaster sorry about that comment about why are you hiring when you don't have open positions. You should always be hiring, you need to fill your bus with the best people possible. Often times the best people are NOT on your team yet. You can't grow without people. If a great person crosses your path, hire them and you will figure it out. And if the people on your team are nervous about the new person starting, that is not a bad thing. I never want people to be nervous they will lose their job, but let's be honest, most people are not performing at their best and part of that is because they believe you need them and nobody else can do what they can do. This is tricky, I get it, but if you want to grow and you want to grow quickly, you need a LOT of really great people and really great people get picked up by your competitors quickly.

[@vasantasp]

I have one main staff (Master who make main food) his salary is high but problem is he takes more leaves and not take responsibility is increase the sales, he always cook less and leaves for the day. my problem is cooks good so can i terminate him or how to tell him to come every day and take less leaves and be more responsibility and try to increase sales and do no waste food.

[@Therestaurantboss]

well what systems do you have in place to get the results you want, besides asking?

[@vasantasp]

@@Therestaurantboss I have one small cook and he is my back

[@DarefetaShikure-hc4fm]

I am frome Ethiopia please teleme tekest book

[@maureenobrien8081]

What are the duties of the "person in charge?"

[@Therestaurantboss]

Hi Maureen! I recommend going to my channel page and watch the Playlist on Restaurant Manager. That should help you a lot.

[@hussamgouda15]

Always interview means more costs ( time + job ad ? !

[@Therestaurantboss]

Are you saying you hire without interviewing?

[@1NeoSoulChild]

Hello Ryan or anyone who knows. Can the Manager and Kitchen manager be the same person or is that too much for one person to handle? My cafe will be a casual with about 15 menu items (and that's with breakfast and lunch/dinner combined) so about 7 items at a time

[@Therestaurantboss]

Totally depends on the responsibility, but yes. I have been Chef and GM of restaurants.

[@1NeoSoulChild]

@@Therestaurantboss thank you sooo much!

[@bunchofbelievers]

What is the length of time that you give a new employee to be up to speed

[@Therestaurantboss]

What is the best restaurant? There is no way to answer that. Totally depends on your training systems. The better question is how good is your training system?

[@bunchofbelievers]

Thank you but I don't think your answer really answered my question my question was what was what is the best restaurant but that's okay

[@giovannienecio5416]

@@Therestaurantboss Excellent and very informative video. Thank you for sharing your expertise.

[@a.m.a.b7368]

*3 steps to hiring better quality resturant employees* 1. Hire on the soft skill(good people) and then teach them the hard skill 2. Always be interviewing Once a week . Do group interview 3. Have an Epic onboarding process(to take an employee from zero to a speed and accurate worker) The nature of restaurant business is that people will come and go and you will have a lot of staff turnover

[@paulgabrielson5207]

1st comment ever.

[@Therestaurantboss]

Wow - thanks!

[@arashsani6719]

what did you mean by people are going to turn over in your restaurant? it means our staff will get tired of working there and quit? sorry my English is not so good

[@Therestaurantboss]

it is part of the restaurant business, people will leave for a new opportunity, they will get fired etc..

[@arashsani6719]

thank you very much

[@youneskazi5585]

Pay peanuts get monkeys if you look after your stuff well you will get good employees without experience done

[@Therestaurantboss]

LOLOLOL! Good analogy.

[@elisabethn7962]

Dont discriminate against the age of a worker. Many great employees are 40 and up Somehow owners want young,dumb unreliable and lack customer service skills.

[@Therestaurantboss]

They think they will pay less for the younger worker. Not always the case, am I right?!

[@elisabethn7962]

@@Therestaurantboss Not at al the case. The pay is the same for servers. Servers rely on tips and upselling which is something new inexperienced servers know nothing about.

[@famouszack]

😂😂😂 These restaurants hire anybody and everybody they don’t care about quality

[@chrisb8399]

I'm finding ppl with all the great human nature are lazy. I'm not able to fully train it out of ppl.