Remove Communication Remove Equipment Remove Leadership
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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

How do you communicate restaurant policies and changes to your employees effectively? How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you maintain smooth communication between FOH and BOH staff? Becoming a restaurant manager entails leadership and communication skills.

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Boost Engagement Through Visual Communication

Modern Restaurant Management

Yet, there remains one area ripe for innovative change: engaging communication for all stakeholders (and no, I’m not talking about customer-facing menu boards, point-of-purchase advertisements, drive-through displays, or slick commercials). However, most companies’ communication efforts stop there.

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Serve and Sip Responsibly: Tackling Restaurant Liquor Liability Concerns

Modern Restaurant Management

Training programs such as TIPS (Training for Intervention Procedures) and ServSafe Alcohol equip team members with strategies to recognize signs of over-served patrons, proper ID checksand professional de-escalate of altercations. Creating a Culture of Responsibility Building a culture of responsible alcohol service starts with leadership.

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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

Energy-saving practices, such as shutting down non-essential equipment during off-hours or scheduling regular maintenance, can significantly cut energy costs. Open communication, recognition for hard work, and team-building activities can improve morale and make the job feel less overwhelming.

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Operational Empathy Should Be Part of Restaurant Leadership

Modern Restaurant Management

Cross-Functional Collaboration: Bridge the Gaps My diverse background has equipped me with extensive cross-functional knowledge, a crucial asset in my role as COO. Developing this cross-functional expertise allows you to bridge gaps between departments, fostering better communication and collaboration within your organization.

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OUR DAILY BREATH: LESSONS IN LEADERSHIP

Culinary Cues

There has never been a more important time for leadership – not the job title – the act of leadership and the positive actions of those who rise to the occasion. There are people who selflessly step up and do what they believe is right, even in the absence of real leadership. At the same time – they crave leadership direction.

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Boosting Guest Satisfaction Through Faster Staff Responses

Modern Restaurant Management

Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. For restaurants looking to upgrade their service without major overhauls, improving the speed and clarity of internal communication is a practical starting point.