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When hiring restaurant managers, qualities like organization skills, experience and leadership are always at top of mind. However, many traits exist that often go overlooked in the hiring process impacting the success of a restaurant. Strong communication skills create team cohesion. So, focus on these attributes.
Hiring for soft skills becomes much simpler when you know exactly what to ask and look for in interviews. In this article, I’ll share those tips so you can hire people who will excel in the role and not only fill it. I pulled in the kitchen team and the FOH manager, and we agreed on the plan.
Hiring the right people can make or break your business. Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. We’ve prepared a list of restaurant manager interview questions that can help you find the right person to lead your team and help grow your business.
Following a year of turbulent hiring trends , inflated expenses, and uncertain demand, 2025 could be the “year of retention” for restaurants. Heading into 2025, restaurants can take advantage of a particular class of workers to bolster their retention efforts: seasonal hires.
In the restaurant industry, moving from General Manager (GM) to Multi-Unit Leader (MUL)—whether as a District Manager, Area Manager, or Regional Director—is usually seen as a natural career progression. Successful GMs excel at hands-on leadership. The result? Unnecessary frustration, burnout, and turnover.
The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike.
The first is a manager on duty, and the second is starting to think like an operator. This shift mirrors the growing trend of democratizing restaurant management, where frontline leaders are empowered to think, act, and contribute like owners. The ability to make smart, timely calls is what separates a task manager from a team leader.
When It Goes Wrong: Real-World ICE Enforcement Cases Case #1: Chuy’s Mesquite Broiler – A Costly Mistake Chuy’s Mesquite Broiler , a restaurant chain in Arizona and California, came onto ICE’s radar in 2011 for knowingly hiring undocumented workers. military veteran whose documentation was questioned.
Restaurants are filling up again, but hiring and retaining employees in the midst of a national workforce shake-up remains an uphill battle. With staff in short supply as millions of Americans continue to quit their jobs, restaurants looking to ramp up hiring for the busy season are faced with an ultra-competitive hiring market.
Acqui-hire “To acquire a company in order to use its employees skills or knowledge, rather than for its products or services.” Starbucks’ deal with Empower Delivery fits the acqui-hire framework. Previously, Starbucks hired Empower CEO Meredith Sandland as its new chief store development officer under CEO Brian Niccol.
Managers play a pivotal role in either fostering a positive service industry culture or contributing to burnout. It's imperative that managers adopt strategies that motivate employees through self-pride, a sense of accomplishment, and a supportive environment grounded in communication, honesty, integrity, and hard work.
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.
Whether scaling a single concept across new locations or managing multiple brands under one roof, the ability to deliver training that scales without becoming generic is mission critical. Let new hires taste the food, hear the brand story and see a dish prepared the right way. Run pilot programs in high- and low-performing stores.
The sale, which is expected to close by the end of the year, puts Olo into the hands of Thoma Bravo, a massive, software-focused investor with about $184 billion in assets under management. “By per share for the online ordering and payment company just four years after Olo went public.
Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization.
Through financial recessions, terrorist attacks, global pandemics, and just the typical challenges we face in the course of daily business, there are many leadership lessons to be learned. When business was brutal at the start of the shutdown, we made a decision to keep our management teams and key employees on the payroll. Get Better.
Being a restaurant manager isn’t exactly an easy task. One thing that you may stop and ask yourself from time to time is whether or not you are being an effective manager. Believe it or not, your actions as a manager have extensive and prevailing impacts. What Is a Strong Manager? It’s a lot to take on.
While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??
From onboarding new hires to upskilling existing staff, a comprehensive training program can improve customer service, boost efficiency, and foster a positive work culture. It’s also important to develop specific training for restaurant managers. This way, you make sure training happens consistently without compromising service.
Along with more obvious employee morale boosters like higher pay, what struck us most in the data was how managers often play an outsized role in staff retention—they can make or break continuity, depending on how they go about their jobs. The good news? But having such emotional intelligence is no small feat.
Signaling change to come, Panera Bread on Wednesday announced the hire of Nikka Copeland as the new senior vice president of the newly created office of transformation & strategy. Fast-casual Panera Bread has been going through significant change over the past two years, with multiple board and leadership changes. Sign up here.
The growth capital firm behind the food-and-games brands Puttshack, F1 Arcade and Flight Club has added more restaurant industry firepower to its leadership team. Hart, the former CEO of Red Robin, has joined the firm Emerging as managing partner, the company said Tuesday. He is currently a board member at Portillo’s and Dutch Bros.
Instead, it’s full of frustrated managers venting about Gen Z workers: “They don’t take extra shifts or pick up responsibilities.” The Leadership Shift: How to Adapt and Engage Gen Z in Hospitality Every generation faces its own set of stereotypes. My inbox isn’t filled with lighthearted stories like mine.
This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. In other words – when a restaurant is not working as it should, start by looking at leadership and how they approach the business and the people within. Hire people who “fit”.
Leadership often must transition from being founder-centric to team-oriented. Effective leadership in this phase hinges on fostering accountability, cultivating alignment, and delegating decision-making authority to the right individuals. Core values should be actionable, guiding both decision-making and interpersonal dynamics.
Restaurant operators have long grappled with the question, "Should I hire for soft or hard skills?" If I had to choose between hiring someone for their technical knowledge or interpersonal skills, I would choose the latter every single time. " and for good reason. Spoiler alert: It’s not hard skills.
Whether you’re moving into the next town or setting up a shop across the country, managing a multi-location restaurant requires planning, patience, and a whole lot of practical know-how. Include key milestones like finalizing the lease, completing renovations, hiring staff, ordering equipment, and doing test runs of your menu.
Finding the right general manager (GM) can be a challenging task, yet businesses that view investing in employees as an unnecessary expense often pay for it down the road. Ben Brock, restaurant operator and partner with 4Top Hospitality states, “It all starts with general managers. They set the bar for everyone else.
A recent survey of restaurant operators by the University of South Florida School of Hospitality found that hiring and turnover was their number one challenge. But there are tangible ways to mitigate these hiring and retention challenges, and they all start with putting the restaurant’s team first and foremost.
2020 marked the beginning of a new era for restaurant management. But those who are qualified to speak on the subject are the ones doing the work day in and day out trying to untangle the web that is restaurant management in 2023 and beyond. On the whole, hiring and retention are restaurant operators' top priorities.
That led to an employee shortage, especially for high-quality and experienced management positions. Whether it's adjusting to shifting customer demands, offering multiple ordering channels, or managing disruptions in supply chains and staffing, technology has become more important than ever. per hour difference.
Team management is a top concern for restaurants these days. As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. Ellesse Piper is the Operations Manager at 7 Leaves Cafe , a QSR franchise with 40+ locations in 4 states.
Youre not just managing food and staff, youre battling slim profit margins, high operating expenses, and constantly changing customer preferences. Poor financial management is one of the leading causes of restaurant failure, especially for new restaurants that dont yet have consistent foot traffic or reliable profit margins.
The move comes just about 18 months after Tanner, a former executive with PepsiCo, was hired to lead the 7,000-unit chain. The Dublin, Ohio-based chain named CFO Ken Cook interim chief executive while the company searches for a permanent replacement. Tanner’s departure will be effective July 18. Sign up here.
Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.
My leadership and communication style has evolved over the years as I’ve learned how to adapt to changes and obstacles that are often out of my control. Your employees don’t just want to be a cog in a wheel — they want to be heard, and they want to work under leadership who actively listens. Adaptation.
Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? [] WHAT DO YOU KNOW ABOUT WINE: Is the wine list solely the responsibility of the sommelier, lead bartender, or dining room manager?
million open jobs, with organizations challenged to hire amidst unprecedented competition for talent. For example, maybe an employee wants to test out delivery driving or move into managing technology. Look for additional ways to empower professional development and leadership skills. As of early 2022, there were still 11.5
Small pilots expose weaknesses, risks and required iterations so leadership can determine if initial plans need adjustment, delay or abandonment. Capital infusions fund additional equipment purchases, hire staff quickly or secure upgraded real estate locations.
As such, it's a tragedy when these establishments falter, collapse, or disappear, not due to a lack of talent, vision, or culinary prowess but because of a deficiency in leadership. I've distilled this undeniable truth: The success or failure of any restaurant is invariably linked to the quality of its leadership.
Employers are now expected to offer more than just a salary increase: Redefining the nature of work through flexible schedules, job sharing and in-house management pools has become essential. Implement management training programs for young talent to help fill future skill gaps and ensure the continuity of leadership.
But all employees should receive ongoing training – not just upon hiring, but throughout their tenure. Software will also allow leadership teams to make data-based decisions, spot trends, and mitigate risks. Choose an integrated solution that will allow you to seamlessly manage various aspects of your operations (e.g.,
The first three hires were software engineers that helped create a proprietary tech stack for the bagel shops. “In But the team build a trademarked system—dubbed Au-Dough-Mation”—that can now manage front- and back-of-house operations. In 2023, we were the most sophisticated two-store bagel shop,” Jeff joked.
Hiring and retaining staff has always been a challenge for businesses in the food industry. High turnover not only disrupts business operations but also leads to increased costs and time spent on hiring and training new staff. Equip your managers with leadership skills that go beyond simply assigning tasks.
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