5 Best Ways to Manage Difficult Employees in High-Turnover Restaurants
Managing difficult employees in the restaurant industry is a challenge that many restaurant managers face, especially in high-turnover environments. The fast pace and stressful conditions can sometimes lead to employees acting out, but addressing poor behavior without causing disruption to the team is key. Here are five ways to handle tough situations with problematic employees while keeping the restaurant running smoothly.
1. Document Everything Early and Often
The moment an issue arises with an employee, document it. This could be as simple as noting down an incident where they yelled at a co-worker or refused to follow instructions. Writing down exactly what happened, without adding your emotions, keeps things factual. Some managers find using task management tools like Trello or even simple spreadsheets to be a big help. When documentation is clear, it can serve as a way to protect yourself and the business.
2. Follow Company Policy to the Letter
Always refer back to company policies when addressing behavioral issues. In many cases, employees act out because they think they can get away with it, especially if there’s inconsistency in applying rules. When it’s time for a write-up, cite the specific policies they’ve violated. HR is a great resource to help with this, ensuring that your write-up is both compliant and effective. Following the proper steps helps prevent any blowback later on.
3. Hold Regular One-on-One Meetings
If an employee is on a final warning or has behavioral issues, schedule frequent, calm one-on-one meetings to review their performance and attitude. Many managers find that holding employees accountable in a structured and regular way helps keep everyone on track. Sometimes, employees may even appreciate the clarity, knowing exactly where they stand. For some, the stress of these check-ins can cause them to either improve or slip up, giving you a clearer picture of their intentions.
4. Focus on Team Morale
Toxic employees can drag down an entire team, which is bad news in a restaurant where teamwork is essential. As a manager, you owe it to the rest of your staff to protect them from negative influences. If someone continues to act out despite warnings, it’s often best for the whole team’s morale to let them go. Restaurant employees notice when a problem is handled quickly and fairly, which boosts overall team spirit.
5. Know When to Let Go
Not every situation can be saved. In many cases, employees with a bad attitude will revert to their old ways. Some managers suggest avoiding repeated final warnings. If someone is truly toxic, it's best to part ways early. When the time comes to fire an employee, make sure you do it by the book, paying severance if required, and keeping HR in the loop to ensure the process is smooth. Many managers note that it's often better to let someone go rather than have them bring the whole team down.
By following these steps, you’ll be able to manage even the most difficult employees in a way that’s fair, consistent, and keeps the restaurant running efficiently. Being proactive and consistent not only helps the individual but also ensures the entire team continues to function harmoniously.