Management Seminar Training 
EATER
MARCH 10, 2021
The incident allegedly occurred at a “self-improvement” seminar that her manager told her was required in order to be considered for promotion. She alleged that she paid out of pocket for the four-day program, which was administered by the company Alive Seminars and Coaching Academy but sponsored by Panda Express.
Modern Restaurant Management
FEBRUARY 8, 2023
There are many platforms in the marketplace designed to help owners with restaurant operations like table management service (TMS), online reservations, scheduling, and payroll to marketing. Owners and managers should attend mental health training seminars as part of a requirement for running operations.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Culinary Cues
NOVEMBER 10, 2023
What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it?
Modern Restaurant Management
MAY 24, 2022
You can even offer continual onthe-job training; like providing an informational tasting of the new beer you have on tap, or a seminar on how to improve tips to help your staff stay engaged with their job. Build a network. Boost employee engagement with one another by creating a social media hub for the restaurant staff.
7 Shifts
AUGUST 16, 2024
Restaurant management is one of the best pathways for servers and hosts looking to make the next step in their hospitality careers. If you see yourself managing a team and overseeing operations, the path of a restaurant manager may be fulfilling. What do restaurant managers do? As of 2024, they make around $26.42
Core Hospitality
DECEMBER 23, 2018
Does the manager take enough time developing their people Are they rallying the staff pre revenue period with a shift meeting? Managing the staff to create the guest experience? Working the floor via the “Manager 500” operations model. Are the managers conducting any one on ones with staff that need it post shift?
Culinary Cues
DECEMBER 8, 2022
Since the group would fit lunch between breakout seminars, we only had a little over 90 minutes to serve 300. Under the direction of our dining room managers, the service staff were busy setting and re-setting tables, clearing and serving beverages, helping our runners keep the buffets looking sharp, and attending to the needs of the guest.
Expert insights. Personalized for you.
318 
Let's personalize your content