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How Kwini Reed Makes Intentional Restaurants at Poppy + Rose and Poppy & Seed

7 Shifts

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. You're classically trained. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. But first, Reed recounts how she followed her husband into restaurants. "I

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Podcast 10: Developing Leadership Skills in Young Hospitality Staff

Ken Burgin

Training and development for new leaders can be done through professional courses, and many times it’s through guidance on the job. In this podcast, Ken Burgin talks with Vanessa Pollock of VP Training & Development. an experienced hospitality trainer and development coach.

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Working IN Your Restaurant Doesn’t Work

Embrace the Suck

Yet, here you are still slugging it out every single day doing battle on the front line. Now, before you say, “ But Coach, you are an anomaly and my situation is different.” You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant.

Coaching 352
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How bartaco approaches pay equity at their restaurants

7 Shifts

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. But first, Anthony tells us how the industry has changed during his career: “I think there's two components you kind of look at. What does your brand mean?

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OUR DAILY BREATH: OPENING RESTAURANTS ? WHERE?S THE PLAN, STAN?

Culinary Cues

OK – so that doesn’t help much unless we have a plan, a plan that everyone buys into, and a plan that shows hope on both fronts. So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside?

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The restaurant industry needs to step up for women. We asked four leaders how to do it.

7 Shifts

Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. She promptly quit.

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4 Soft Skills Your Employees Need During and After a COVID-19 World

Goliath Consulting

This is why we recommend role playing as part of the staff training—so that managers can first become comfortable with conflicts and practice resolving them in a controlled space. Situational Leadership. A flexible leadership style is crucial in this current environment.