Spin city

For many reasons, having to let an employee go is one of the most difficult and unpleasant tasks we face as employers. Situations leading up to a termination are always stressful on you, the employee, the rest of your staff, and even your guests.

This meeting is called to order!

Successful managers are good communicators... especially in the hospitality business! Yet only 7% of communication is actually heard, understood or acted on. What goes wrong?

The old command control style of management doesn't work anymore.

We want our guests to receive the best service in town...flawless greeting scripts...impeccable plate placement...perfect pacing...a sincere thank you and invitation to return. We want our servers to deliver that first class service. But is it happening?

Prioritize the most important things you have to do.

Forget the monthly approach to cost control. By the time you actually receive your food, beverage and labor cost figures, it's already too late.

Do you think you could operate 10% more efficiently? Most operators do. What's your professional goal this year? Would you like to improve your bottom line by 1% or more? One point on the bottom line can equate to big dollars.

A line cooks comes to work looking very pale. He says he has a minor case of the flu, but upon hearing his symptoms you send him to see a doctor. You are notified the next day that he has Hepatitis A. What do you do?

Planning, communication, delegation and follow-through are essential elements for all management positions. This is not easy considering the myriad tasks and emergencies that pop up during a typical restaurant shift.

The times they are a changin'. Life used to be simple: managers managed. They directed, controlled, commanded. But that doesn't work anymore. Today's managers must learn to become leaders