restaurant manager duties

Expect What You Inspect

It is a very funny thing to walk into a restaurant and notice what no one else working there notices. This is a tunnel vision syndrome that plagues the management community everywhere. The manager in charge claims to have an immaculate back of the house. The workers often know differently! Upon closer inspection you [...]

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Be Selective That is Your Job Coach!

How many times have we walked into a restaurant to be greeted indifferently?
guest service. It is the most significant determination in one’s willingness to frequent any establishment

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The Bill

A wee bit of doom and gloom This week we want to hit a little on a retention tool. That tool is benefits. If you would be interested being on a live call with a real agent who deals in restaurant cafeteria plans please stay tuned and by all means leave a comment. Thanks.

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The Right Person for the Wrong Job!

I’m glad I didn’t lose her to my own dumb assumptions

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Success Thru Details

Separation amongst the “good” operators & the “great” operators is a fine line of details.

The elite are focused upon details & consistently deliver a great experience to each guest.

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Standards Are Simple

“Good” guys run BAD restaurants. This reality is exhibited throughout the industry.

Humans, despite the immediate response of “not me”, are innately inclined to battle authority & discipline.

As a successful operator, you simply will not be liked by everyone on staff. Easy on people – tough on the standards, is crucial for understanding this aspect of the unique restaurant industry.

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