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Overlooked Traits When Hiring Restaurant Managers

Modern Restaurant Management

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 419
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Hiring? Ask These Interview Questions to Spot Versatile Restaurant Talent

Modern Restaurant Management

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 419
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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

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.

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Three Ways to Transform Seasonal Hires into Permanent Staff

Modern Restaurant Management

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.

Hiring 251
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From Restaurant GM to Multi-Unit Leader: Why These Promotions Often Fail—and How to Fix It

Modern Restaurant Management

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.

Coaching 322
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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

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.

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

Modern Restaurant Management

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.

Training 221