The ServSafe food manager’s duties cover many areas of their facility, and they need each member of their staff to understand their role and know what their daily tasks may be. Effective communication not only keeps your kitchen staff on the same page, it frees up your time by allowing you to go about your duties without constantly answering questions and covering the same material a multitude of times with different team members.
Effective Communication Tips for the ServSafe Food Manager
In our discussions with chefs, food preparation supervisors and other students who come to us for ServSafe food manager certification, we’ve found a few communication tools you may find helpful:
- Daily log books
- Printed task and daily goal sheets
- Pre-shift staff meetings
- Regular manager meetings
- Periodic meetings with all staff members
We believe that having a written track record or goals and tasks it a great way to make sure that everyone knows what needs to be accomplished. The food industry moves at an incredibly fast pace, so relying on memory may not be the best solution. If just one of your staff members forgets an essential task, your well-oiled machine can quickly turn into a rusty locomotive careening towards disaster. This is where a log book documenting shortages, problems with the production line or areas that could use improvement comes in handy. Also, prep sheets, written par quotas and documented daily maintenance procedures will let your staff know what lies ahead with minimum interaction.
While written communication is fine for some situations, a recurring formal meeting of some kind can easily streamline your communication channels. This allows for all key employees to be in the same place at the same time, bring up issues, provide clarity between different aspects of your operation and make sure everyone is one the same page without confusion later.
These meetings can take different forms. An all-staff meeting may be necessary if new procedures are being introduced, if there are wide scale menu changes or if you feel the need for regular reinforcement of your company’s goals. Regular meetings with every employee in attendance may not work for larger businesses. In these cases, department heads, shift-supervisors or groups of managers can meet separately and then hold meetings with the employees under their direct supervision.
All too often, important information is disseminated in passing and can become forgotten or misunderstood. What communication techniques do you use to keep your team on the same page?