“A team can handle a rough night. It can even handle a rough week. What it can’t handle is a manager who keeps mixing up development, accountability, and consequence.”
This should be required as the lock screen background on every manager’s phone 📱
Good explanation for what the difference in the three is for staff members. I frequently use the coaching term with staff to help them understand what my role is as a manager. Sure, disciplining and checking for side work, etc, is part of it, but the teaching side is what I ask them to embrace when working with me. I also tell staff members that I manage the restaurant during the shift by making “coaching” calls to make things run as smoothly as possible-slowing down things at the hostess stand or extended expected times on Togo orders, etc, as well as repositioning staff based on what is getting overwhelmed and what is completely smooth, and I base those decisions on the strength of the staff member. Would love to see a stack from you about making those calls on shift. Thanks again for your contributions, I always enjoy your stacks.
It all revolves around systems...
Managing - ensuring all systems in place are understood and adhered to by everyone.
Coaching - making sure everyone in the restaurant follows the systems and guiding them if they stray from them.
Disciplining - If someone strays once or twice from the system, ok, but a third time is where disciplining starts.
Sometimes you'll do all three at the the same time.
Good luck finding a manager who knows how & when on all three. It happens but not often. Sales is infinitely worse.
Definitely hard to cultivate among restaurant managers. And most definitely worse among sales managers. But, well, coffee is for closers, right?
“A team can handle a rough night. It can even handle a rough week. What it can’t handle is a manager who keeps mixing up development, accountability, and consequence.”
This should be required as the lock screen background on every manager’s phone 📱
Good explanation for what the difference in the three is for staff members. I frequently use the coaching term with staff to help them understand what my role is as a manager. Sure, disciplining and checking for side work, etc, is part of it, but the teaching side is what I ask them to embrace when working with me. I also tell staff members that I manage the restaurant during the shift by making “coaching” calls to make things run as smoothly as possible-slowing down things at the hostess stand or extended expected times on Togo orders, etc, as well as repositioning staff based on what is getting overwhelmed and what is completely smooth, and I base those decisions on the strength of the staff member. Would love to see a stack from you about making those calls on shift. Thanks again for your contributions, I always enjoy your stacks.
Quite a salty and brilliant explanation. Bravo and well played.