Have a well established routine. Use checklists as needed to ensure things get completed. To tasks in the same order every day to reinforce that routine.

Have someone unfamiliar with the workflow watch others for inefficiency. For example, if the kitchen makes a lot of sandwiches, make sure the most used items are directly in front of you so you don’t have to move to reach the turkey, lettuce, tomato, mayo and cheese.

Everyone has an assigned task but cross train everyone so you can cover absences.

Look for ways one department can save other departments time. I worked at a banquet hall as a waiter and set up staff, but I filled in for dishwashers when they all quit. I discovered that spending an extra 10 minutes in dish world saved us over an hour in setup (rather than putting all the dishes and silver ware away, i spoke with the banquet manager to get guest counts and put the appropriate amount of plates and silverware on a buss cart and placed it in the banquet room 1-2 days before setup. I also pre-treated the silverware which saved the setup crew from having to wipe the water spots off the silverware.