In any serviced based industry an operations manual is extremely useful and a vital support tool. You should consider these manuals as essential to your business, like good knives to a Chef. A well-formed operations manual will not only help you train employees to perform specific duties for each position but give you the tools to better run your entire business
How to Create an Operations Manual?
Firstly, take the time to thoroughly describe each position, including duties, standards and objectives. Make it a point to tell your employees what they are tasked with, how to perform those tasks and services, when to do it, and to your quality standards. It’s up to you to ensure the manual is clear and specific. You cannot be on hand 24 hours a day, however the manual can. Ready to be used, questioned and referred to as a valuable reference.
Next, by having a detailed manual, you can be more successful training staff. Outline in black and white what you want the staff to do. It will be the best investment of time in your restaurant or food services business that you will ever make. You will not have to spend time explaining and re-explaining how, when and why to do things or certain tasks. The details will be written with clarity, well explained, which also ensures that staff won’t have to bother you late at night with annoying questions.
In the case of food or beverage serving staff, your operations manual should not only include standards of service, but also things like time cycling (that is when to order which food, or when to clear plates and tables for example), product knowledge, opening and closing procedures, work expectations, kitchen interaction parameters and cash handling procedures.
Operations Manual Tips for Line-Cooks
In the case of the operation manuals, sections dealing with line-cooks should contain station openings and closing procedures, standardised recipes for that station, correct food handling rules, state regulations and guidelines, and prep amounts based on volume. Furthermore, a crystal clear kitchen cleaning list & procedure, and most importantly a kitchen cleaning responsibilities chart. In some cases, this may be listed by specific employees. In larger and more fluid food service operations the assignments can be listed by title or position. If there are a number of separate areas or departments each should have its own specific manual.
Maintaining levels of service in a consistent manner all begins with an investment of time and effort in developing your business’ operational manuals.
Lumin Hospitality & Retail Constancy offers a wealth of experience in creating and updating operational manuals for the service industries. If you would like advice or need help please feel free to contact us.