5 Ways To Keep Staff Safe When Managing A Restaurant

Managing a restaurant means you're the center of attention. Sure, the head chef and their team deservedly receive plenty of praise for the work they do behind the scenes, but it's your job to keep everyone - both in the kitchen and on the floor - happy.

A happy team is best for business; as customers continue to flood through the doors, the restaurant makes a profit and there's a feeling of self-satisfaction that you're an important cog in a well-oiled machine.

However, keeping a team happy and keeping them safe are two completely different things. If the manager is taking credit for all of the positives, then the manager must also take responsibility for all of the potential hazards. The manager has a duty of care over everyone in that restaurant, and that stretches far beyond the brand new waitress that was hired two weeks ago. Although it's already a demanding job, here are 5 ways to keep staff safe while managing a restaurant.

1. TRAINING, TRAINING & MORE TRAINING

Not everyone you hire is going to be an expert in that field. Some might have been working in the kitchen for over a decade, while another might be looking to earn some extra money after school as a waiter - everyone is at a different level and they're constantly learning. The manager must be responsible for them all to undertake training, as their development is crucial, but so is their safety. Sure, you could leave them be and let them move along at their own pace, but don't be surprised if things go downhill rapidly. They need to be taught the ins and outs of the business; make staff undertake refresher courses so they're always familiar with how to use the latest equipment safely. The manager isn't always going to be around, and if staff can't be left unsupervised because of the lack of training, then no progress will be made and they could be in danger. Training means fewer mistakes are made and it will minimise damages, proving to be a good long-term investment.

2. INVEST IN EQUIPMENT

Investing in equipment doesn't mean constantly splashing out on the latest trends in the culinary world, it's about equipment and attire that's going to keep your staff safe in the restaurant. Purchasing better materials results in staff remaining safe around inescapable kitchen hazards, such as the possibility of being scalded during a lapse of concentration or using cut-resistant gloves when using a knife. Footwear is a big issue, and managers should look to provide staff with slip-resistant shoes in case of spillage and other potential risks when walking around the restaurant. Since slips, trips, and falls are the most common workplace accident according to the Health and Safety Executive, then providing safe footwear can have short-term costs, but long term gains - as you won’t be shelling out on fines if preventable accidents occur.

Then there's investing in their equipment. Not only can new equipment motivate employees, but you'd also be putting them at less risk where they don't have to deal with dangerous knives or broken plates, for example.

3. WORKING CONDITIONS

Staff can't improve their own working conditions, only the manager or owners can. Even if you're understaffed, trying to make a staff member work additional hours can cause fatigue and, in turn, affects the quality of their work. If it becomes a recurring issue, then it could be worth investing in more bodies so nobody has to work ridiculously long hours which could affect their health, while the standard of work remains high. Investing in things like fans and ventilation to keep staff cool during the working hours can combat exhaustion, as can encouraging them to remain hydrated throughout their breaks. Storing food safely is also vital, both for reducing the risk of contaminating food, as well as ensuring the shelving is stable so it doesn’t put any of your staff in danger when rushing around. 4. KNOW THEIR LIMITS

Nobody is denying that this industry is demanding, but pushing staff further than their limits can backfire massively. Showing some compassion can go a long way; managing workloads mean tasks are completed efficiently, rather than to a low standard – safety should always prioritize over speed.

The restaurant manager shouldn’t make staff continuously lift heavy loads either. It’s unclear whether some of them may even be able to carry such a weight and an oversight could see an unnecessary injury occur, and the blame would be on you. Not only that, but also cutting and chopping might look like an effortless task on the surface, but repeating that process excessively can also cause injuries because of the repetitive motions – your staff can’t function at 100% if they are pushed too far.

5. PLANNED SAFETY MEASURES

This point is a big one. You, as the restaurant manager, would have to remain ahead of the game in making sure you and your staff are following the safety protocol. Having a first-aid kit around the restaurant is beneficial, rather than having one stored away so far into a corner that nobody even realizes it exists. You never know when or where you’ll need one, so having a couple could go a long way. The same can be said for fire extinguishers, along with clear maps of the fire escapes in case of an emergency.

It doesn’t end there either; being restaurant manager means you’ll be on top of relevant signs, alarms and even dealing with potential confrontations between customers and staff members; all of these things need to be pre-planned and the knowledge needs to be passed on to your staff beforehand. Those visiting your restaurant may not see the work you're putting in behind the scenes as a manager, but you can be sure that your staff will certainly appreciate the lengths you go to in creating a safe working environment for them.

This post was contributed by: Tom Larkin, he is a Marketing Controller with Shoes For Crews (Europe) Limited. Previously Tom held senior marketing roles on the client and agency side for companies in both London and Dublin.

Shoes For Crews (Europe) are one of the world's leading manufacturers of slip resistant and safety footwear. They are an industry leader in safety for over three decades and to date have kept over 100,000 workplaces safe worldwide. Shoes for Crews unique slip-resistant outsoles are developed with the distinct mission of keeping workers safe across multiple industries. A recent relaunch of its brand has seen more stylish and comfortable shoes being introduced, including new innovative features such as spill and trip resistance. www.sfceurope.com https://www.sfceurope.com or https://blog.sfceurope.com/

As always, check out Restaurantsupply.com for all your restaurant needs.