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From Restaurant GM to Multi-Unit Leader: Why These Promotions Often Fail—and How to Fix It

Modern Restaurant Management

Instead of doing, they must coach,nurturing skills in their GMs to develop them into the next generation of in-the-trenches problem-solvers. GMs typically focus on operational execution, such as managing labor, food, and staffing costs. Most will flounder without mentorship, training, and structured support.

Coaching 322
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Training Shift Leads To Think Like Operators — Not Just Managers on Duty

Modern Restaurant Management

Start with the basics: food cost, labor percentage, ticket times, and guest retention, not in spreadsheets or back-office meetings, but on the floor and in the flow of the shift. When a lunch ticket gets voided because the kitchen missed the allergy note, explain what that mistake costs in food waste, comped revenue, and lost trust.

Training 221
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THE RESTAURANT MVP

Culinary Cues

Great passers need great catchers, time in the pocket is totally dependent on the collective effort of the offensive line, the run game would never happen without great blocking, and successful offenses and defenses are the result of effective game plans and play calling by coaches. So, really, the MVP is the team, not any one individual.

Coaching 443
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CARPE DIEM, COOKS

Culinary Cues

Every restaurant and food related business is crying the same blues: “Where are the great employees?” You can aspire to be whatever you want to be in the food business – it just takes a few key decisions on your part. Remember how risky it was to take those training wheels off your bike at the age of seven or eight?

Coaching 416
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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. Can you provide an example of how you’ve improved employee performance through training? Hiring the right people can make or break your business.

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How to Increase Employee Productivity

7 Shifts

However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.

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BE EXCELLENT

Culinary Cues

Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!

Training 418