Remove Coaching Remove Events Remove Hiring
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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

Hiring the right people can make or break your business. What interview questions do you ask when hiring new restaurant employees? How do you prepare your team for special events or holiday rushes? Can you give an example of how you’ve managed a large event or special occasion at a restaurant?

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Work Smart, Play Smart

Modern Restaurant Management

It is an ongoing process at La Vida nurtured through a series of programs, events, and celebrations to facilitate these connections and prove it to our staff. We strive to empower our employees by coaching them for long-term success. Fourth, adopt a coaching mentality.

Coaching 493
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Gen Z: The Kids Are All Right (Mostly)

Modern Restaurant Management

This is nothing new — each generation is shaped by different world events, technology, and cultural shifts. Instead of “tough love,” frame feedback as coaching. Baby Boomers said Gen X was too cynical. Gen X called Millennials entitled. Now, Millennials are side-eyeing Gen Z’s work ethic.

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Restaurant Staff Performance Management Techniques

Modern Restaurant Management

As a manager, hiring an employee doesn’t mean your job is over. Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques. Managing the performance of your staff isn’t an annual event. Staff Inspiration.

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Finding Your Niche: Why Restaurant Owners Should Consider Daypart Specialization

Modern Restaurant Management

I’ve also found it’s easier to hire cooks, waitstaff, and hostesses with limited hours. They don’t want the random call to come in and work a night shift that could cause them to miss a family event. They can also commit to coaching Little League or taking college classes at night.

Specials 493
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A CHEF’S HARD DAY’S NIGHT

Culinary Cues

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

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SUCCESSFUL CHEFS – WHAT CAREER KILLERS TO AVOID

Culinary Cues

The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. How will you respond if any of these realities knock on your door?