Coaching Leadership Serving 
Modern Restaurant Management
APRIL 9, 2020
Your BCP must also address how HR and leadership will handle issues related to the employees and patrons. Best practices and practicality demand they partner with their peers and leadership. These can include customer-facing and other positions that may have heightened exposure to affected patrons and vendors. Be Transparent.
Modern Restaurant Management
MARCH 13, 2020
For myself, as a lifelong and collegiate-level athlete, I am reminded of the lessons in leadership taught to me by coaches, my family, and professional mentors. In terms of leadership, it can be difficult at times to trust the process during times of change, especially as it relates to circumstances outside of human control.
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7 Shifts
NOVEMBER 15, 2024
Becoming a restaurant manager entails leadership and communication skills. This question also gauges a potential manager’s leadership and communication skills. At the same time, the manager can coach the restaurant staff on how to handle similar situations better in the future.
Modern Restaurant Management
OCTOBER 17, 2019
The writer, speaker, leadership coach and 33-year veteran of Chick-fil-A, Inc., I think leaders must focus on helping their employees grow skills beyond preparing and serving food. Allow them to develop leadership skills and show a path to leadership positions. How do you define sustainable talent?
Modern Restaurant Management
SEPTEMBER 13, 2023
The importance of (and need for) managers’ frontline leadership spans both back-of-house and front-of-house, extending from the kitchen when cooks need help to the dining room handling guests’ needs. For managers, empathy and soft skills are key to helping problem-solve solutions to whatever situation arises.
Culinary Cues
JANUARY 23, 2023
Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. THE LEADER/COACH IMPACT: The leader is responsible for creating the game plan and the learning organization that makes a win possible. THE PLAYER/STAFF MEMBER IMPACT: It was Coach Belichick whose message to players was: “Do your job”.
Culinary Cues
OCTOBER 3, 2024
So, here are the 21 rules that, from my experience as a chef, should apply: [] LISTEN MORE, TALK LESS The first key to great leadership is to listen to others first. Serving someone who is serving the guest means that you focus on providing whatever support is necessary to enable your staff to shoot for excellence.
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