As a supervisor, leading by example is crucial but unfortunately, that is never enough.
As a supervisor, you need to put measures in place to make sure everyone follows the directions and does the job properly.
In restaurants, and more generally in the catering trade, it comes with a certain number of challenges.
First of all, the industry has approximately 65% of staff yearly turnover… one of the highest of all trades.
That means that you cannot rely on trust, as you are not familiar enough with at least a quarter of your team.
Chefs are busy cooking and leave the paperwork as one of the last things to do, often fabricating the data.