03/29/2023
If you aren't training, you aren't doing it right. 🤷♀️
Often, people are promoted to management because of their performance. We see all the potential they could have to channel that performance into management tasks.
However, the potential seen is squandered when we fail to train new managers. These managers ended up hating the position because they didn't know where they should be focusing.
They turn into workhorses for their teams. They continue to do what they did before the promotion but are spread thinner. They burn out very quickly, and the results they get are mixed.
There is no control in a restaurant with a manager lacking training. The restaurant is controlling the manager.
This is why I started coaching. I want to help develop managers. I want to help see that potential realized. I have worked with so many people brilliant people in this industry. They need some polish. That's why I'm here.
Did you get the training you wanted/needed?
Let me know in the comments below!
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03/27/2023
🤦♀️ DON'T BE A GARY!
Your employees are your most valuable resource!! Burning them out and not respecting their time outside the restaurant is the worse thing you could do. It might be controversial, but this shows that management is lazy and unprepared.
If you are frequently without staff or need to fill holes, YOU ARE DOING SOMETHING WRONG. Please don't take it out on your people. Sit back, reflect, and be real with yourself.
Did you take the time to write strategic schedules?
Did you take your staff's outside commitments into account?
Do you need to get out and recruit more staff?
Are you staffing your shifts per sales?
How can you improve??
TBH, I never answer work calls/emails/texts on my day off.
I NEVER blame staff when they do the same.
This is the restaurant industry. It is not life or death. No one needs to be on call.
Raise your hand 🙋 if you've ever worked with a Gary before!
03/23/2023
Restaurant workers are leaving the industry in droves, and with statistics like these, it is not hard to imagine why.
I have experienced all three more times than I can count. 🙃
In the last two weeks, a customer became unruly when I had to kick him out for threatening to shoot another customer. Quickly, he got within inches of my face, cussing at me, and by the end, he made moves to try to hit me. No matter how tough I acted, the moment I got home, I broke down and cried.
Sadly, this wasn't my first encounter with a violent workplace situation. It's simply the most recent.
As the manager on duty, I was worried for the safety of my staff, customers, and myself, but I had to maintain composure. Looking back, I was glad I had prior training in handling these situations.
For example, the unruly guest was egging me on to step outside of the restaurant. I knew better because I had an excellent mentor in my first year as GM. Stepping out of the restaurant is stepping out of its protection and is a huge NO. The best solution is to remain in the store and call the police. That's precisely what I did.
⬇️⬇️ Let me know how you've handled these problems before in the comments! ⬇️⬇️
