Specializing in Restaurant Start Ups, Restaurant Turnaround, and Profit Improvement

 

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     Ron's Tip Jar/Insights - Published by Ron Santibanez   

July 8, 2013

 


In This Issue:

How The Coaching Process Works

Restaurant Start Up - Timely Financial Reporting

Quick Tip


How The Coaching Process Works

The following are the ten steps a manager must take to be an effective coach:

  1. You become aware that an employee's performance could be more effective. You get this knowledge by observation and/or reports from customers or from the employee directly.
  2. If you decide to proceed you must gather all the necessary data, going beyond your personal perception of the employee.
  3. The next step is to meet with the employee to get his or her perception of the problem, while at the same time making sure the employee understands your expectations.
  4. The next step is to explain, in detail, the performance problem. Be clear and direct. Make sure your comments are helpful and encouraging.
  5. Determine if the employee can be coached into resolving the issue. Explain the consequences of their unsatisfactory behavior.
  6. Decide what the employee needs to do to get the desired results. Both of you need to agree upon the required results.
  7. Map out a plan with the employee that includes a set of goals to achieve the desired results.
  8. Monitor the employees progress.
  9. Make additional suggestions and refinements if necessary.
  10. Recognize achievement, no matter how small. Above all, praise.

Thought For The Day

"Motivate them, train them, care about them. We know that if we treat our employees correctly, they'll treat the customers right. And if customers are treated right, they'll come back"

~ J. Willard Marriott Jr.


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Restaurant Start Up - Timely Financial Reporting

Lack of timely financial reporting has sunk thousands of restaurant ventures. Operators who don't know where their restaurant stands financially are ill-equiped to recognize and deal with cost control issues. Minimum recommended financial reporting includes:

  • Detailed monthly profit and loss statement
  • Weekly Prime Cost Status (prime Cost is the combined total of food, beverage, and labor costs)
  • Daily cash reconciliation
  • Knowing your break-even sales requirement.

With this information you will be in a good position to make financial decisions that will keep your restaurant financially healthy.


Quick Tip 

The success of a restaurant manager depends greatly on the willingness to adopt a leadership philosophy that calls for a belief in people...their worth, their abilities, and their growth potential. This type of philosophy will build a strong foundation for building sound relationships with your people...relationships that will lead to personal growth and success for them, you, and your restaurant.

 


 

You can now read todays Restaurant Business News on our website .  


 

Additional "Tips" are now available on "Ron's Blog."

 


   

Follow me on Twitter @ronsantibanez. I post frequent tips and suggestions to Improve Your Profitability.


 

  

Visit our web site RestaurantExperts.  You can view additional tips and techniques in addition to restaurant industry news that is regularly posted on our Profit Line Facebook page.

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 We encourage you to contact us if there are specific subjects you would like to see addressed in "Ron's Tip Jar/Insights".

"Ron's Tip Jar/Insights" is a newsletter discussing issues that affect your restaurants profitability delivered by Ron Santibanez. You may also view past issues of "Ron's Tip Jar/Insights" by clicking here.

Contact us at RonSantibanez@gmail.com


For information regarding our start-up and profit improvement services, call us at 866-903-5875. You may also reach me by email at RonSantibanez@gmail.com

 


 

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