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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

Can you provide an example of how you’ve improved employee performance through training? 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? How do you handle disputes between customers and employees?

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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. Invest in hands-on training, mentorship, and growth opportunities because one thing’s clear: Gen Z doesn’t just want a job, they want a path forward. Baby Boomers said Gen X was too cynical.

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CARPE DIEM, COOKS

Culinary Cues

Take classes, stage’ with a great chef, attend conferences, read, volunteer for special events that test your abilities – invest, invest, invest. [] ARE YOU WILLING TO TAKE A CHANCE Most people, at some level, are risk adverse. Remember how risky it was to take those training wheels off your bike at the age of seven or eight?

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Everything You Should Know About the Season 22 ‘Top Chef’ Contestants in Eater Cities

EATER

This year, the prize also includes a stint at the James Beard House in New York, an event space run by the James Beard Foundation known for hosting dinners from chefs from around the country, and the opportunity to present at the James Beard Awards in Chicago in June. Other times you develop flavors that are similar to ones you grew up with.

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Keeping Employees and Customers Safe Requires a Different Training Approach

Modern Restaurant Management

Step 3 will be the ongoing training and coaching support to help everyone learn new processes and develop the safe behaviors. Why Is a Different Training Approach Required? Most training is delivered as a one-time event, with little or no continuing reinforcement.

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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.

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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.