even tho these videos are for restaurant bosses it really should be mandatory for all bosses/ managers to watch your videos 👍if you haven't done a video on communication please do 😉
yes I work in a place where there is lack of communication there was a machine that went down and when they had fixed it nobody told me so I wasn't able to do part of my job for about an hour and so i went and asked someone myself and the person said they were done fixing it an hour ago she asked me they didn't tell you? meaning the manager and the person who fixed it didn't let me know and that I could do the other part of my job. but i guess you can't hardly find a job where everybody cares anymore about their job and to share what each other think about their jobs and how things could work better and easier for each other's job. i understand not every job is perfect but i think managers should be more open minded to new ways of doing things and at least try them and then everyone vote on what works best and maybe prepare things ahead of time for one another if it works with the timing. i believe that a manager should know every part of the job where they work because there is always something that i notice that could work better. sorry for the unloading alot thankyou so much for answering
you don't have to reply i think I am kinda holding a grudge wich is wrong but i feel it is because poor management, tho i did not see what the manager went through
@@gracewooley9263 Hi Grace! I am sorry that this comment completely slipped through the YT cracks. I appreciate your reply and have added the topic to my to-do list.
Amen, been in restaurant business for 20 years and i don't worry about turnover it happens its a pit stop for teens and people moving further education.
Great video, it's my ongoing conversions with managers and owners. Shared this with a business last week so they got it wasn't rocket science but it takes effort. Effort is free though once they get past not having time excuse.
Funny how increased wages isn't even mentioned. I've been in restaurants for over 35 years. I can tell you from experience, wages matter more than anything else with employee retention.
The reason I don't mention is that it is important but NOT the only factor. If you pay more but treat people terribly and don't have tools for them to succeed then the money does not matter. On the other hand, if you have a great operation people will NOT leave for a few cents more per hour. I hear it all the time, my cook left to make more money somewhere else. That's easy to believe and fall into that trap, but I don't believe its the entire picture. Thanks for your comment and your opinion, I value them greatly.
In my area, the chain restaurants generally have more winter customer volume on top of higher cook wages, so a lot of them want to transfer there after a summer season at one of the little places with more seasonal customers.
What make me stay longer are low drama between coworkers (they don't blame others and take advantage of it, they want to be a team willing to help others without being told) and the boss doesn't micro manage me. It's good when boss pays attention to little details to maintain quality but is not good when it's busy time and I need to do things faster.
For a GM aspiring to become an Area Manager. Aside from consistently acheiving goals what steps would you take to prepare yourself for that role? Thanks for the videos!
Become very skilled at creating systems, developing people and understanding financials. Have you seen my Owners Training program (ideal for manager) therestaurantboss.com/ror
Very intersting video Can i know how to calculate the exact number of staff might need for to run my operation for 3 shift,24 hours i mean.unfortunatly there is one formula i forgote it. thank you
There is no formula to tell you how many staff you should have. As a general rule of thumb you want to keep your labor cost below 30%, but that is a general rule of thumb, not written in stone.
