Hi hey and hello!
In this episode we go through a few key things that pertain to a high-operating training program
1. Positive first impressions
2. How people learn and utilize the training tools
3. Individualize training programs
What makes a great certified trainer? What's the importance of Certified Trainers? In part 1 of my 5 part series, we dive into the main characteristics of a great Certified Trainer and attributes to look for when choosing one to develop.
Those are:
Knows the importance of always being a Trainer on shift
Projects a positive attitude
Acts honest and straightforward — sincere
Motivates
Solves problems
Sets the standard
Gives feedback
Commits to being trustworthy
Communicates openly
Trains Teammembers
Shows patience
therestaurantleadershippodcast.com
Hi hey and hello!! Welcome to season 3 of the RLP!
Today we talk about S.M.A.R.T. Goals. Show notes are here:
Setting goals is essential for any restaurant looking to thrive in a competitive industry. However, not all goals are created equal. To ensure your restaurant's success, it's important to set SMART goals - specific, measurable, achievable, relevant, and time-bound. Let's delve into how you can implement this framework effectively in a restaurant setting.
Specific: When setting goals for your restaurant, be as specific as possible. Instead of a vague goal like "increase revenue," aim for something more targeted, such as "boost dinner sales by promoting new menu items."
Measurable: To track your progress and success, choose metrics that can be quantified. Whether it's tracking sales numbers, customer reviews, or social media engagement, having measurable goals will help you stay on course and assess your performance accurately.
Achievable: While it's great to dream big, your goals should also be realistic and attainable. Consider factors such as your budget, resources, and market conditions when setting objectives to ensure they are within reach.
Relevant: Ensure that your goals align with your restaurant's overall mission and objectives. For instance, if you are focused on providing a unique dining experience, your goals could revolve around enhancing customer service or introducing creative menu options.
Time-bound: Setting a deadline creates a sense of urgency and motivates action. Establish clear timelines for your goals, whether it's aiming to increase lunchtime bookings by 10% in the next month or reduce food waste by 15% within the quarter.
Incorporating the SMART criteria into your goal-setting process can significantly boost your restaurant's performance and profitability. By involving your team, regularly monitoring progress, and adjusting strategies as needed, you can propel your restaurant towards success.
Remember, setting SMART goals is not just about what you want to achieve, but also how you plan to achieve it. With a well-defined roadmap in place, your restaurant can navigate challenges, seize opportunities, and reach new heights of excellence.
HI, hey, and hello!
Today's episode is about the role of data analytics with some real world examples on how make informed decisions about your business.
See all of our show notes at:
therestaurantleadershippodcast.com!
Hi, hey, and hello! I hope your week is going well! In this episode we dive into 5 tactics to developing leadership skills for those aspiring to be restaurant managers, and for those tenured managers to get a refresh on a few things! Enjoy!
You can find out show notes in the blog at therestaurantleadershippodcast.com!
Hi and hello!!!
I hope you're all having a fantastic start to your week! I know I certainly am!
In this 45 minute, value-packed episode I interview April Rousey. April is a General Manager for one of the fastest growing restaurant chains in the US. She has just under a decade of leadership experience and her thoughts on interviews, employee culture, and more give us a peak into the thoughts of a high-performing GM! If you are a restaurant manager, you can learn a ton from this episode.
If YOU would like to be on the show, I would LOVE To have you! Just email me at thailurk@gmail.com!
Thanks ya'll, I hope you each have a great week! Chat soon!
Hi and hello!!!!
Today I've got a very special episode for you all, I am interviewing Stephen Drezga - Owner, Founder, CEO of Chef's Mandala.
Stephen's got an interesting story, he unloads heaps of quality information and taught me quite a bit in the short 30 minutes I had with him.
We talk about Product Costs, consumer behavior, getting pickled okra through secret service at 2am, and more!
Use the coupon code RLP10 at chefsmandalagourmet.com
In this episode of our podcast, we delve into the topic of restaurant burnout and the challenges it poses for industry professionals. We explore the various factors that contribute to burnout, such as long working hours, high-pressure environments, and the demands of managing a restaurant. Our expert guests share personal experiences and provide valuable insights on strategies to prevent and cope with burnout. From implementing self-care practices to fostering work-life balance, we uncover practical tips and techniques for individuals in the restaurant industry to prioritize their well-being and find renewed motivation in their culinary journey. Tune in to gain a fresh perspective on this prevalent issue and discover the tools to combat burnout in the restaurant world.
Join our community of Evolved Leaders here: https://www.facebook.com/groups/restaurantleadershipevolution
Talk to me on Twitter: @YourHostTK
Email me: thailur@evolvedleadershipcoaching.com
www.TheRestaurantLeadershipPodcast.com
Hi and Hello Evolved Leaders! Your host TK here! Today's episode is about the Art of Restaurant Leadership and 5 attributes you need to be an evolved leader!
Join our community of Evolved Leaders here: https://www.facebook.com/groups/restaurantleadershipevolution
Talk to me on Twitter: @YourHostTK
Email me: thailur@evolvedleadershipcoaching.com
https://evolvedleadershipcoaching.com/
Show Notes:
Title: The Art of Restaurant Leadership: Inspiring Excellence and Nurturing Success
Introduction:In the fast-paced and competitive world of the restaurant industry, effective leadership plays a pivotal role in determining the success and longevity of an establishment. Restaurant leadership encompasses a unique set of skills and qualities that go beyond mere management. It requires the ability to inspire, motivate, and guide a diverse team towards a common goal of delivering exceptional dining experiences. Drawing inspiration from classical leadership principles, this essay explores the importance of restaurant leadership, its key attributes, and the impact it has on the overall success of an establishment.
I. Visionary Leadership:
A. A visionary leader in the restaurant industry possesses a clear and compelling vision for the establishment's future.
B. They inspire their team by effectively communicating this vision, instilling a sense of purpose and direction.
C. By setting high standards and goals, visionary leaders motivate their team to strive for excellence, fostering a culture of continuous improvement
II. Effective Communication:
A. Communication is the cornerstone of successful restaurant leadership.
B. Leaders must possess exceptional listening skills to understand the needs and concerns of their team members.
C. By fostering open and transparent communication channels, leaders create an environment where ideas are shared, problems are addressed, and feedback is valued.
III. Empowering and Developing Employees:
A. Great restaurant leaders understand the importance of empowering their employees.
B. They delegate responsibilities, allowing team members to take ownership of their roles and contribute to the overall success of the establishment.
C. Leaders also invest in the development of their employees, providing training opportunities and mentorship to enhance their skills and knowledge.
IV. Leading by Example:
A. Restaurant leaders must lead by example, embodying the values and principles they expect from their team.
B. By demonstrating integrity, professionalism, and a strong work ethic, leaders inspire their employees to follow suit.
C. Leading by example also involves being adaptable and resilient in the face of challenges, showing the team that obstacles can be overcome through perseverance and determination.
V. Building a Positive Organizational Culture:
A. A positive organizational culture is crucial for a thriving restaurant.
B. Leaders create this culture by fostering a supportive and inclusive environment, where teamwork, respect, and collaboration are valued.
C. By recognizing and rewarding exceptional performance, leaders motivate their team members and create a sense of pride and loyalty towards the establishment.
Hi and Hello Evolved Leaders! Your host TK here! Today's episode is all about providing actual tools for success for your team!
Join our community of Evolved Leaders here: https://www.facebook.com/groups/restaurantleadershipevolution
I have TikTok- @yourhostTK
Talk to me on Twitter: @YourHostTK
Email me: thailur@evolvedleadershipcoaching.com
https://evolvedleadershipcoaching.com/
Show notes here:
- Tools for Success – Give them
An important part of restaurant leadership is setting your employees up for success — but what do those tools look like?
Provide effective training- Having an effective training program will give your new employees the knowledge they need to succeed and will allow your tenured team members a chance to become Certified Trainers and further their careers.
Set goals. Encourage your employees to set goals for themselves and find time to check in with them every so often about those goals. Having SMART Goals are important! Specific, Measurable, Achievable, Relevant, and Time-Bound. Set a monthly meeting with the higher performing team members and the lower performing team members to set goals and help them accomplish them.
Don't forget to delegate. I get it. It’s easier if I do it myself. But ultimately that doesn’t help anyone. No one gets the chance to improve their skills and you end up burning out. Delegating will empower your team and will help increase their effectiveness.
Actual Tools – Don’t skimp out on equipment repairs. They are important for perspective and for actual operation. All equipment is there for a reason. Do not put It off to hit profit lines. Your team not having the appropriate equipment is baseline unacceptable and yet I see it in restaurant all the time. Simple things such as non-broken spatulas to jerry-rigged ovens with no handles. Keeping them unfixed tells your team that you don’t actually care about them or their job. If you did, you would have proper equipment for your team at all times. It’s not their fault you can’t manage the budget to allow for repairs and maintenance. If they are guest experience items such as booth seats being ripped, it’s even more unacceptable.
Join us in our first ever interview episode with Siaygnoun Nhamnhouane! Si is just 3 years into his leadership journey and is progressing quickly. In this episode we go over his thoughts on leadership and what the next steps look like for him!
Join our community of Evolved Leaders here:
https://www.facebook.com/groups/restaurantleadershipevolution
Talk to me on Twitter: @YourHostTK
Email me: thailur@evolvedleadershipcoaching.com
https://evolvedleadershipcoaching.com/
Hi and Hello Evolved Leaders! Your host TK here! Today's episode contains 5 tips for New General Managers and Leaders coming into the restaurant industry!
Join our community of Evolved Leaders here:
https://www.facebook.com/groups/restaurantleadershipevolution
Talk to me on Twitter: @YourHostTK
Email me: thailur@evolvedleadershipcoaching.com
https://evolvedleadershipcoaching.com/
Show notes here:
5 Tips for a new General Manager
1. Approaching a new team
a. Hold an all-employee meeting to establish the lines in the sand.
b. Hold and establish a regular manager meeting with all managers.
c. Have a conversation with every team member one on one.
d. Understand their past trauma and what they disliked most about previous management
i. Think of it as adopting a dog who was beaten by their previous owner. It takes time and care and establishment of boundaries.
e. Identify your key operators in an ABC list
i. What is an ABC list?
2. Understanding the workload you’re about to face
a. 3-month turnaround period – it can be demotivating at times but the curve begins to peak at the 3 month spot
b. You will have to analyze and undo some of the bad habits prev. management instilled.
c. You will be communicating constantly. Don’t stay quiet. Talk, delegate, and establish the norm.
3. Do an extensive analysis on the current state of the restaurant – be strategic
a. Establish what “normal” looks like.
b. Take note of:
i. Cleanliness
ii. Operations
iii. Profitability
iv. Staffing and Training
v. Systems
vi. Repair and Maintenance
vii. Current Guest satisfaction
c. Ensure you have logins to all systems you’ll need
4. Build a daily routine.
a. Routines are the backbone of great operations.
b. Write down what routine you need to do to be successful.
i. This can only be done after analysis.
c. Have 1 week, 2 week, 4 week, and 8 week goals written and broken down into bite-sized chunks
i. It can be overwhelming. Taking over a new restaurant is just like eating an elephant. You have to do it one bite at a time.
5. Have Fun
a. One of the most overlooked tips is to have fun. Whether you are a new leader, or an existing leader, you chose this profession for a reason. Find ways to make your day enjoyable.
b. Have a contest, pot luck, or even maybe a raffle drawing.
c. Your team is your new family. Treat them with care and understanding. If you find yourself not having fun, take a step back, analyze, and plan to get out of the funk
Hi and Hello Evolved Leaders! Your host TK here! Today's episode is all about Preshifts and why they are so darn important!
Join our community of Evolved Leaders here:
https://www.facebook.com/groups/restaurantleadershipevolution
Talk to me on Twitter: @YourHostTK
Email me: thailur@evolvedleadershipcoaching.com
https://evolvedleadershipcoaching.com/
Show notes here:
Preshifts- Why they are an integral part to your daily shift
Unexpected things happen in the restaurant every day - call outs, 86’ed items, specials, equipment breadowns you name it.
Teams that plan ahead can avoid the stress and hair-pulling kind of chaos that we have all seen.
Having a pre-shift is important for 3 key reasons:
- Preparation for the day and alignment
- Directing your crew to a common goal and mindset
- Setting the tone for the shift
Think of a preshift as a huddle before a big game. The study time students use to prepare for a big test. The training session athletes do before competition. Preshifts are in the same ball park. Without that huddle, study time, or training session, people would be left goal-less and not as prepared as they could have been.
- What to include in your pre-shift?
- This varies from day to day but a good guideline to follow is to ensure your pre-shifts have:
-Praises – choose an MVP from the day prior or give someone a shout out. This starts the meeting out positively and will help motivate employees for being recognized. Be specific and sincere.
- Review any previous goals from the day prior
- Business updates – 86’ed items, any specials, any equipment down, big events in the community, owner visits, weather, anticipated Guest flow etc.
- 1-2 goals. Don’t give your team an expansive 5 goal checklist. Chose the most important ones you have to accomplish today. These should be geared around sales driving, team work, and Guest satisfaction.
- Preparation is key to a pre-shift. Be sure you have a few bullet points ready to discuss which will help you keep on track and not forget any important updates.
- Delegate the preshift- Delegating to a high performing Team member will help with their development and establishment as a leader in your restaurant. I’ve seen great return on delegating this to a hipo.
- Be sure to give your notes and bullet points to the team member so they have talking points. Being unprepared and unexperienced in pre-shifts will lead to feelings of being overwhelmed and will negate any future decisions to do preshifts from that team member.
Lastly – keep them consistent and to the point. Keep them less than 5 minutes in length.
Post shifts – Why are they important? – Recap the day, celebrate same-day wins, and solidifying the goals and expectations – more of a likelihood it becomes a long-term memory.
Hi and Hello!
Your host TK here! Today's episode comes from a listener, they asked "What do you look for as signs of growth or leadership potential in your team?"
Join our Facebook Group: https://www.facebook.com/groups/restaurantleadershipevolution
Talk to me on Twitter: @YourHostTK
Email me: thailur@evolvedleadershipcoaching.com
https://evolvedleadershipcoaching.com/
Show notes here:
What do you look for as signs of growth or leadership potential?
a. Patience
b. Commitment to their team
c. Integrity
d. Positive outlook.
e. High Standards
f. We are in the people business
1- attitude trumps skill every time.
2- Someone who shows they are a leader in their current position already 3– takes the initiative to better the restaurant and/or guest experience, eager to learn and be challenged, enjoys working with others and training, enjoys coming to work…passion for what they do.
4- Someone who actively grows each and every day – They approach you to ask about promotion opportunities and solicit feedback.
5- They help others without being asked
6- They are dependable and reliable
7- They never say no to a challenge
8- They aren’t afraid to fail and correct their mistake and move on.
Providing small steps toward leadership allows us to see them in that role on a smaller scale. Becoming a Trainer, then a Supervisor, then a Manager In Training provides a path to master new skills while demonstrating your leadership potential – Having that Crewmember life cycle
