Customer Service At The Restaurant

Discuttion, meetings, questions, if you have a question or don’t really understand whats going you should always ask and make sure you understand everything fully, that all emplyers etc know exactly what they

Liaise over any issues or problems and keep everyone in the loop to that any delays can be minimised and dealt with.

i make sure that i am in a position to know what needs to be done by receiving and giving handovers to the next staff group at the start and end of each shift, this ensures consistency and helps us to record necessary information, we have a shift check list to make sure that

To opt out from the position if they can’t handle responsibility or the customer feedback

I am running an Indian restaurant. The position of my in the restaurant is as a manager. The name of my restaurant is Queen Restaurant. It is located at Hoppers Crossing VIC 3029There are 10 employees working in my restaurant. It is a big organization today I am going to explain you what we make and how we provide service to customer policy and procedures. Staff: - we have 1 shift manager, 1 head chef, sous chef, 1 chef garde - manager,

Meeting with staff, providing the opportunity to discuss concerns, ascertain motivation and build relationships between management and workers. Collect and analyse performance figures and observe trends, (for example absence levels, retention, production or customer service). Use staff satisfaction surveys to determine the mood of employees. Promptly analyse responses to identify areas requiring action.

Get to know those who work under you remember anniversaries and birthdays, have realistic concepts, engage conversation know what’s going on, allow time to walking around and patrol. Don't be afraid to admit you do not know something and ask if they do and can help. Create an environment where its ok to ask questions and not be ridiculed for it. Treat them with respect, as a person and not a piece of equipment make it

training - not just as it identifies with the expense of consideration, additionally how it identifies with the organization's primary concern. As a partner in

- Find what motivates your each of your staff to keep working so hard for you, and provide it.

Staff, Technology and Physical resources all need to be looked after so that they perform to their best.

make sure that they create a perfect work environment that give space for all time of

Datatronics is an organization that serves their customers with Enterprise Resource Planning integrated solutions. Their growth is mainly attributed to acquisitions of smaller competitors. E-Z RP was such a company that despite its inferior size compared to Datatronics was able to succeed and outperform Datatronics on grounds of customer service and customer satisfaction. Datatronics recognized the fact and acquired E-Z RP with the aim to improve in that respective area. Just as it is the case with most acquisitions, job uncertainty at E-Z RP came into question when the acquisition was announced, however, all of the employees were able to remain employed. The issue was that most of the positions E-Z RP

Customer service is very important element in hospitality industry. A good restaurant or a good hotel always have an excellent service first. Hotels and restaurants put added value in their products and service make guest love it. Some hotels give guest drink when they arrived or prepare small birthday gifts to their loyalty guests. But sometimes hotels spend lots of money to added value of customers’ experience but customers still don’t like their service. So, what’s happening? Hotels gave service and improved service are not customers needed or most needed. That’s the gap between you and your customer. “You know your hotel inside out, but do you ever see it through your guests' eyes? In many cases, there is a disconnect between what hoteliers think

know and understand what is expected of them in their job role (i.e. performance objectives and performance standards)

The PROCEDURES that have to be followed and the behaviour expected of people within the organisation.