As a restaurant or hotel owner, we present to you in this article the most important tips for developing your team in a way that positively affects the work in general.

1. Type of Service and Menu:
The number and complexity of menu items, along with the form of service provided, affect the required production hours. If you have a menu with many items that require complicated production techniques, you will need more preparation time for each item. Conversely, if your menu consists of a limited number of items that require minimal preparation, it will require less time.
This preparation time will necessitate an appropriate number of employees. To achieve maximum productivity, ensure the smooth flow of work, and maintain operational continuity, you must ensure that the menu is suitable for the chefs and their skills. Additionally, your kitchen should be equipped with all the necessary tools and equipment to prepare and serve the required recipes in a timely manner and with the least amount of errors.
It is important not to overlook that the volume of business will affect the amount of manpower required. Every restaurant will have a minimum staff that it cannot operate without. If you are serving a large number of guests that exceed the capacity of your staff to accommodate them, you will face challenges, such as doubling salaries, increasing costs beyond your financial capacity, or hiring more hosts, which could lead to the gradual failure of your brand.

2. Typical Recruitment:
This step requires detailed consideration of how to form, create, and prepare a productive workforce by hiring the right personalities and staff to achieve the brand's goals and objectives.
When creating a team from scratch or filling vacant positions, chefs or managers of different departments must take two factors into consideration:
- The potential skills of the new employee in terms of practical skills and abilities.
- How they can bridge the gap within the team and enhance communication and interaction with other team members.
The need to consider these two factors arises from the goal of creating a more efficient and harmonious workforce. While appointing a new chef or host with exceptional practical skills may seem ideal, it may lead to long-term problems if they do not integrate well with the rest of the team. Conversely, appointing someone with excellent social skills but lacking culinary or service skills is equally unadvisable.

3. Training and Empowerment:
Teamwork in a restaurant or hotel is crucial to creating the best dining experience. These establishments are unlike any other workplace because they require intense speed and the ability to endure long working hours under the challenges of a stressful competitive environment, especially when employees do not work synchronously. This is why it is important to train and empower employees to work as a team.
A well-trained team can perform the assigned tasks with minimal supervision, allowing focus and attention on other essential work areas. This will contribute to the ability to delegate work with confidence, without fear of failure or increased error rates among the staff working in the commercial kitchen, for example. This may lead to spending less time on oversight and more time managing other necessary tasks. Continuous checking and a lack of reliance on workers undermine confidence on one hand, and on the other hand, can turn the workplace into an unproductive environment over time. The presence of someone always checking every little detail can be perceived as a lack of confidence, which can harm the employee's morale.

4. Defining Tasks and Roles:
Perfect preparation before hosting a customer is a vital step! Everything, from ingredients to the setting of the restaurant's ambiance and hospitality areas, should be organized to maximize workforce productivity.
The first action is to hold a meeting with managers, chefs, hosts, and other relevant staff to discuss important information for the day, such as the menu or special services. This allows for clarity among all employees and sets clear frameworks and goals for the day. Moreover, it creates a smooth and cohesive workflow between the front and back of the restaurant.

5. Hygiene Procedures and Practices:
One of the most important modern trends currently being implemented—especially following the spread of the coronavirus—is the focus on hygiene procedures and practices in the workplace. As we prepare the environment, distribute roles, and meet physical standards and requirements, we also need to pay attention to the health aspect related to the safety, health, and readiness of employees to work efficiently. This focus is divided into several key areas:

- The quality of food available to employees.
- The suitability and cleanliness of available spaces and the comfort of the atmosphere.
- The cleanliness and health of the hospitality environment.
- The safety of food and services provided to customers.
- The safety of spaces for receiving, storing, and preparing food products.

The importance of these aspects stems from their representation of the relationship between the guest and the host. The happier the host makes the guest, the more reasons for satisfaction the guest provides. Similarly, the cleaner and more satisfactory the atmosphere is, the more employees feel secure in their jobs. This leads to the continued success and survival of the restaurant or hotel, based on adherence to all required procedures and practices.

Key words:
Hotels
Restaurants
Productivity
Customer
Training
Hygiene
Team