.gif?width=1200&height=400&name=Hubspot%20Blog%20banner%20GIF%20(2).gif)
Employee reviews: managers dread them as much as employees do.
Despite this aversion, reviews are an integral part of building your team, whether you’re a company of 2 or 20,000.
Recent Posts
Topics: Hospitality managers, Restaurants, Hospitality training
A sports coach’s pre-game meeting often determines the quality of the team’s played and the numbers on the final scoreboard. By the same measure, pre-shift meetings influence the quality of each shift in the restaurant.
The truth is, many restaurants don't have pre-shift meetings, and some that do still don't have a solid system or strategy around how they do it. Many restaurant managers think of pre-shift meetings as a necessary evil. They make it boring and glum by merely talking about new specials, 86’d items, and pointing out the negatives, like wrong uniform or schedule issues. Some even use this opportunity to reprimand their team in front of their peers, which flies in the face of the purpose pre-shift meetings.
Here are some strategies and practices to make your pre-shift meetings more profitable, organized, and purposeful, rather than dreadful and disengaging for you and your team.
Topics: Hospitality managers, Hospitality training
Restaurants don’t grow without growing and developing their employees. And for restaurant leaders, one of the most important jobs is to identify and develop the next wave of leadership in each area of their restaurant.
The challenge is in discerning when your employees are ready for more responsibility, and what qualities and signs to look for to assure you’re making a sound decision. Being unable to identify the right leadership qualities and character traits, managers often fall back on traditional ineffective parameters for promotion.
Topics: Hospitality career tips, Hospitality managers, Hospitality staff, Hospitality training
Many restaurant managers undervalue the life and business skills their profession teaches them. Every day, I see managers who are just going through the motions. They're not trying to progress, grow their skills, or capitalize on their opportunities.
To find fulfillment, human beings need growth. When managers don't grow, they (
figuratively
) die.
Topics: Hospitality operations, Hospitality managers, Restaurants, Bars
Many restaurant employees I’ve worked with wanted to become managers. They all had similar reasons for it: a bigger paycheck; a desire for authority and recognition; a more stable schedule. But most of them also didn’t understand what it means to be a restaurant manager.
Managers play a crucial role in day-to-day restaurant operations, and in the ultimate success or failure of a restaurant.
Here are the three most common misconceptions many current and aspiring restaurant managers have about being a restaurant manager.
Topics: Hospitality managers, Restaurants
