How to be a good restaurant manager
ฝัง
- เผยแพร่เมื่อ 23 มิ.ย. 2019
- How to Restaurant
Synopsis
My compassion for workers and business owners compelled me to continue writing this manual script, which has been ten years in the making. A few years ago, I was sent on a mission to find the right location for a concept my employers and I created. During my hunt, I was able to survey hundreds of restaurants and study human behavior up and down the east coast of the united states, from Virginia to Florida. My experience during my endeavor was jaw-dropping. I found that most restaurants from state to state are all the same. Attitudes in the workplace are similar yet different. For example; humans’ breath the same air and bleed red however, their appearance is different, and their accents vary. While sitting down having a glass of wine or consuming meals during my travels I paid very close attention to the style of restaurant, the servers, bartenders, cooks, managers, clientele and whatever else I can set my eyes on. And I came to one conclusion, water is water and burgers are burgers poured and made differently but the same. The same goes for employees and business owners’ attitudes and in my experience is all the same and the majority of the time, poor.
How to Restaurant started as an employee handbook, it has been updated continuously since I first wrote it back in 2009. I then decided to experiment with the handbook in a company I was helping manage in 2010. The handbooks origin stem from the fact that a business should not operate without a manual. Many businesses I worked for as an employee/manager was a mess because I felt there was no structure or How-to guide to getting the job done the correct way. I grew up a songwriter, and short story author for the majority of my life, always having a passion for telling a story my way disregarding the “proper” way to tell it. Which brought me to How to Restaurant, a tutorial of how to do it in my perspective.
How to Restaurant is a general restaurant industry’s guideline dedicated to the worker, manager, and owner of a food service business. Also, giving in site to a customer, guaranteeing that they will have a different experience when visiting their next location. The information provided in this book and video series on TH-cam is standard and an excellent tool for recruits and newcomers. Whether a new server, bartender, cook, manager, or business owner, the information provided will be a stepping stone to success.
I hope you can learn something with this manuscript. Most of all, I hope you can find peace and joy in your workplace. I aim to help fix your negative attitude at your job and I strive to reinforce your positive outlook. You should not feel uncomfortable at your place of employment; instead, you should find a way to love doing what you do, you should at least like the ones around you and spread positive vibes throughout your company. It takes only one person to spark joy and spread it like wildfire throughout your colleagues. Whether you are a boss, business owner, manager, or employee, I hope you find peace by reading this book and now you will gain the knowledge to be excellent at your workplace, however, only you can be wise enough to practice what is preached.
With love and peace to all- Vic Ramirez - แนวปฏิบัติและการใช้ชีวิต
The kerbal space program music is taking me so for out of this video lmao
The music is intended to help you focus.
Is there a book that teaches you how to be the general manager of a restaurant? As in what you do on a daily basis and with clear examples.
This is good vedios I larn how to manage a restaurant ❤
I am Learning. For yesterday Front Office Department Housekeeping Trainee Floor Manager
Thank you ❤
Great explained & great voice!!
help everybody
My dream position in restaurant..
I just landed this recently . I’m excited to see how it turns out I’m new to the kitchen field .
How is it going?
Them keys mean alot when u finnaly get them
Lije this, great reminders of where we stand:)
Oh, I'm sorry, I wanna hear your answer. I'm very curious
Good morning, is this referring to me? Sorry, if I am misunderstanding something.
@@VFRadio1059 yeah I just want to know what you think about her response in the previous comment, not just a heart
Excellent video, thank you
I was once at a restaurant where the manager was kind of rude. Or actually, it was the den at my university. I threw a sandwich basket in the garbage, and the manager told me it wasn't disposable and took it out, explaining why it needed to be on the food conveyor belt. After I apologized, she said, "It's okay. Just don't let it happen again." Sure, it wasn't *exactly* a strict tone *...per se...* but I still thought that was kind of a rude way to reply to my apology. It was an honest mistake and obviously I understood right from wrong in that moment. She could've simply left it at "It's okay" and assumed I would never make that mistake again.
this industry is hard to work in and you can’t take small things like that personally. Some people will give you attitudes in a way they might not mean just because they are “stressed” and when you climb the later of being a boss or manger you will see yourself so this without realizing
@@jakeratzke4711 so you don’t think what she said was kinda rude?
❤
That was rather a dramatic presentation
Dramatic indeed, my style is aggressive.
This was great. Love the specific scenarios you gave. You have to look at things from all aspects to be successful
@@MissX33 I don’t give aF about any of that. I’ll use whatever word I want. As long as people understand what I mean. Wild of you to comment something like this. Weirdo
"To obtain financial freedom, one must be either a business owner, an investor, or both, generating passive income, particularly on a monthly basis." - Robert Kiyosaki. I wasnt financial free until my 40’s and I’m still in my 40’s, bought my second house already,got a new business my wife is managing, earn on a monthly through passive income and got 4 out of 5 goals, just hope it encourages someone that it doesn’t matter if you don’t have any of them right now, you can start TODAY regardless your age INVEST and change your future! Investing is a grand choice I made..
I would be happy if you could advise me, as I am ready to go the passive income path.
uunderstanding the intricacies of investing is crucial. That's why it's important to have a reliable support system, such as a financial consultant, who can guide you, especially when it comes to selecting assets. Personally, I work with Regina Louise Collaro, an investment advisor who collaborates with a licensed wealth management firm. I must say that my financial journey has been exceptional under her guidance. Regina is widely recognized for her excellent services, so you may already be familiar with her. Thanks to her expertise, I have achieved financial stability and now earn a consistent monthly income through her passive income strategy.
That’s great , your investment advisor must be really good,I have seen testimonies of people using the help of investment advisors in making them more financial stable. Do you mind sharing more info on this person?
She is easy to find , make a quick research of her on the internet with her name Regina Louise Collaro and leave her a message. I believe sh works with anyone independent of their location.
I searched for the name and found her website, where I saw her qualifications and testimonials that looked impressive, with many positive reviews. I reached out to her to discuss my financial goals. Thank you for pointing me in the right direction
Look up Greg Doucette
Will do thank you.
It's been my experience that most managers are incapable of handling all of these responsibilities at the same time and generally ignore the employees to focus on business and profits that lead to things like manager bonuses. Hence, most people do not quit jobs; they quite bad managers.
Great point!!!! I totally agree.
When i was crew in McDonald's i really get frustrated on our Managers because how he treated us badly. But as soon i was promoted to shift manager i understand how hard the role of being managera
Micro management
Greg douccette???????
Very informative. Been managing for a few years now and its always good to freshen up on skills and ideas.
I agree, as I am doing now. Working on a new series coming shortly about the gig economy, specifically restaurants.
Never stop learning.
My only experience in a restaurant was a company owned Taco Bell, a long, long, time ago, and my first job. It wasn't close to what is explained here. Almost like another planet. The company didn't care about employees down in the restaurants. Managers were slaves, working for a flat salary six days a week, with enormous hours. Managers came, and managers went. Most were fired. It was a revolving door. I lasted 1 1/2 years, and well before my first anniversary, I was the most senior employee in the store, and probably within the district (area managers saw over a group of stores). Maybe it's different now, but one thing I learned is working in a restaurant is not for me. I've done well, and it hasn't been in a restaurant. When I go to restaurants now as a customer, I have a combination of curiosity and feeling sorry for the people running and working in them.
I am in a sort of that position at this moment and its draining
@@mphoblackstone3773 Good luck.
@@MissX33 All I can say is whatever works for someone. At the corporate own Taco Bell I worked at (a long time ago), managers were working something like from 8:00am - 8:00pm, six days a week. Take their pay and divide it by that, and I would call it slave labor. Managers weren't even doing manager work. They're there cleaning, preparing food and serving customers most of the time too, for this flat pay. Managers didn't last long, and this might have been Taco Bell's business model. Milk these employees dry and once they get fired or quit, just hire more victims. They probably were shown videos like this one, stressing their importance, but really, they weren't important. I moved on long ago. A degree and work in I.T. My pay, benefits, quality of life, work hours, time off, etc.: There's no way to compare. Not even close, and I'm not exhausted from what it's like in a Taco Bell or other restaurant. The one thing I learned is being taken advantage of is not only morally wrong, it's not even needed.
We need an urgent restaurant manager. If anyone interested then please reply.
Location: btm layout Bangalore
my company lost world become F&B Assistant Service Manager also be good the restaurant follow the owner and management only
Well explained, thank you 🙏 👍