Download or read book The Surprise Restaurant Manager written by Ken McGarrie and published by . This book was released on 2021-04-28 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Success as a restaurant manager is a constant quest to level up your game and your team-without sacrificing your sanity along the way.
Download or read book Ask a Manager written by Alison Green and published by Ballantine Books. This book was released on 2018-05-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together
Download or read book The New Restaurant Manager written by John Self and published by . This book was released on 2021-01-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Next Frontier of Restaurant Management written by Alex M. Susskind and published by Cornell University Press. This book was released on 2019-06-15 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Download or read book The Three Signs of a Miserable Job written by Patrick M. Lencioni and published by John Wiley & Sons. This book was released on 2010-06-03 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: A bestselling author and business guru tells how to improve your job satisfaction and performance. In his sixth fable, bestselling author Patrick Lencioni takes on a topic that almost everyone can relate to: the causes of a miserable job. Millions of workers, even those who have carefully chosen careers based on true passions and interests, dread going to work, suffering each day as they trudge to jobs that make them cynical, weary, and frustrated. It is a simple fact of business life that any job, from investment banker to dishwasher, can become miserable. Through the story of a CEO turned pizzeria manager, Lencioni reveals the three elements that make work miserable -- irrelevance, immeasurability, and anonymity -- and gives managers and their employees the keys to make any job more fulfilling. As with all of Lencioni?s books, this one is filled with actionable advice you can put into effect immediately. In addition to the fable, the book includes a detailed model examining the three signs of job misery and how they can be remedied. It covers the benefits of managing for job fulfillment within organizations -- increased productivity, greater retention, and competitive advantage -- and offers examples of how managers can use the applications in the book to deal with specific jobs and situations. Patrick Lencioni (San Francisco, CA) is President of The Table Group, a management consulting firm specializing in executive team development and organizational health. As a consultant and keynote speaker, he has worked with thousands of senior executives and executive teams in organizations ranging from Fortune 500 companies to high-tech startups to universities and nonprofits. His clients include AT&T, Bechtel, Boeing, Cisco, Sam?s Club, Microsoft, Mitsubishi, Allstate, Visa, FedEx, New York Life, Sprint, Novell, Sybase, The Make-A-Wish Foundation, and the U.S. Military Academy at West Point. Lencioni is the author of six bestselling books, including The Five Dysfunctions of a Team. He previously worked for Oracle, Sybase, and the management consulting firm Bain & Company.
Download or read book How to Rock Restaurant Management written by Katelyn Silva and published by Createspace Independent Publishing Platform. This book was released on 2017-04-04 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this straightforward and tip-filled book, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and ultimately more money.--back cover.
Download or read book Lead with Hospitality written by Taylor Scott and published by BenBella Books. This book was released on 2021-04-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Across all industries and levels of organizations, one key leadership trait inspires and motivates more than any other: hospitality. We have all encountered inspirational leaders who've helped us, taught us, encouraged us, pushed us to get outside our comfort zones, or motivated us to become the best version of ourselves. What is it about their leadership styles that inspires us to do more for our team and our personal and professional growth? Turns out, we admire these leaders for the same reasons we love our favorite hotels, resorts, restaurants, or bars: How they make us feel is essential. Members of today's workforce—especially millennials and Gen Z—are looking for inspiring environments and work that truly fulfills them. Before anyone is compelled to do anything they first must feel. Speaker, consultant, and hospitality industry veteran Taylor Scott knows that the most effective leaders approach their roles with heart, emotionally connecting with their team members before attempting to manage them. Scott draws from his two decades in leadership roles at respected hotels, resorts, and restaurants. He distills the principles of gracious hospitality, translating them into actionable leadership lessons which apply in any industry, such as: • How making people feel welcome fosters loyalty and keeps workers engaged with an organization's purpose • How serving people with empathy and compassion sparks workers' highest productivity • How making people feel comfortable encourages exploration, curiosity, and discovery while inviting everyone to lean into their creativity • How making people feel significant drives them to deliver their best work He also shares specific, practical steps you can take to put these principles into action. Scott shows how to connect, serve, engage, coach, and inspire your peers, teams, and even your own leaders. Lead with Hospitality is a call to action to connect with people on a human level which ultimately inspires teams, organizations, and companies to go to the next level.
Download or read book Restaurant Success by the Numbers Second Edition written by Roger Fields and published by Ten Speed Press. This book was released on 2014-07-15 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Download or read book The Professional Restaurant Manager written by David K. Hayes and published by Prentice Hall. This book was released on 2013 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
Download or read book Behind the Kitchen Door written by Saru Jayaraman and published by Cornell University Press. This book was released on 2013-02-12 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.
Download or read book The Perfect Meal written by Charles Spence and published by John Wiley & Sons. This book was released on 2014-09-22 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
Download or read book The Bar Shift written by David Domzalski and published by Createspace Independent Publishing Platform. This book was released on 2018-12-07 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bar Shift is 41 best practices for managing your bar and restaurant specifically targeting concepts and processes that will improve results and work-life. It's designed to be specific and to the point; which is what our industry requires. The book also allows the reader to jump right to a topic that may be a burning need in the business at the moment without compromising any previous content. The book is purpose-built for an industry that doesn't have time for a lot of waste, especially time! The Bar Shift targets the Bar Manager as it's audience understanding that that role may be played by anyone from an owner to a bartender. The book ensures there's content that will satisfy the most seasoned and talented of those involved in the industry from managers, owners, consultants and distributors alike.
Download or read book Raise the Bar written by Jon Taffer and published by Houghton Mifflin Harcourt. This book was released on 2013 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bar and restaurant expert and host of Bar Rescue Jon Taffer offers a no-nonsense strategy for making your business successful by creating the right emotional reactions in your customers.
Download or read book The Restaurant Manager s Handbook written by Douglas Robert Brown and published by Atlantic Publishing Company. This book was released on 2007 with total page 1133 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
Download or read book Restaurant Strong written by Peter LeSar and published by . This book was released on 2021-09-08 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Restaurant Strong answer this question: "What do our restaurant leaders know that can help others to build their best businesses?" Backed by a decade of research into 100+ of the world's most powerful restaurant brands, Restaurant Strong uncovers 100 insights that define who rises to the top and who doesn't in the restaurant business. Restaurant Strong answers such questions as: Why do just a few restaurant brands rise to the top while most produce less than hoped for outcomes? What is the growth model of restaurants and how do you reverse flattening or falling growth? What is the architecture of the highest performing restaurant concepts and how do you tweak yours into a higher gear? How do you become a great innovator of high-demand menu items and services? How have your negative biases been an obstacle to your business and what lens can you adopt to minimize their impact? And, how does a restaurant shape and lead a new category (and why is that important to your outcomes)? These questions are essential to restaurant businesses and have remained unanswered until now. Supported by independent and chain restaurant leader case studies and valuable training links at the end of each chapter, Restaurant Strong structures its questions and answers into a never-before-seen road map of exactly how restaurants shift gears from ordinary to extraordinary outcomes. In all of the history of restaurants, there has never been a book like Restaurant Strong...it offers a valuable rethink for all of us.
Download or read book Front Desk written by Kelly Yang and published by Walker Books Australia. This book was released on 2018-08-01 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: An empowering story of empathy, courage, and hope, based on the author's real-life experience immigrating to the US as a child and working at the front desk of the motel where her parents work. Ten year-old Mia Tang moved to the US for a better life, a freer life, but so far, it's a life where she runs the front desk of a motel while her parents clean rooms. And she's not even allowed to use the swimming pool. Based on author Kelly Yang’s real-life experience immigrating to America from China and running a motel with her parents, this novel explores how one little girl overcomes language barriers, discrimination, and her own lack of confidence to find her voice – and use it to make a difference. This is a sensitive story of tolerance and diversity that will resonate with readers of all cultures who have experienced the challenges of feeling like an outsider.
Download or read book Death of an Italian Chef written by Lee Hollis and published by Kensington Cozies. This book was released on 2021-06-29 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The charming coastal town of Bar Harbor, Maine, has a fancy new Italian restaurant—and a nasty new murder . . . As the food and cocktails columnist for the Island Times, it’s Hayley Powell’s job to stay on top of the latest eateries in town. Just in time for the summer tourist season, Chef Romeo, a successful restaurateur from New York City, has opened an establishment called—naturally—Romeo’s. But between his over-the-top temperament and his no-holds-barred diet, Chef Romeo may not live through the grand opening. When the chef actually does suffer a mild heart attack, he ends up sharing a hospital room with Hayley’s brother Randy, who’s there for gall bladder surgery. Chef Romeo has tasted Hayley’s cooking and asks her to take over his restaurant while he’s laid up. But this temporary gig may turn permanent, after the chef dies from complications. Only thing is, Randy tells a different story. He might have been sedated, but Hayley’s bro swears he saw someone come into their room and put Romeo out of his misery. Now it’s up to Hayley to find the person who had no reservations about killing the chef . . . Includes delectable recipes from Hayley’s kitchen!
