Congratulations on your new job as a restaurant manager. I am sure you are very excited to start your new position. If you have transitioned from another position in the restaurant industry, I am sure you are excited to make many great changes to improve restaurant operations and fix many of the problems you have […]
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The Manager’s Office joined The Hospitality Formula Network as the smallest blog. I had tried to avoid discussing issues related to management on tipsfortips. To the extent that I did discuss them the posts were designed to provide greater understanding of how restaurants worked to servers and foodies. After I started the site, I realized […]
“Good leaders develop through a never-ending process of self-study, education, training, and experience.” -Manual on Military Leadership Over the last few weeks I have addressed several important facets of leadership. In these posts I have discussed the power of leadership and how to harness it. In the conclusion to this series, I want to […]
“Leadership is the ability to get extraordinary achievement from ordinary people.” -Brian Tracy So far in this series I have discussed the qualities of a leader, how to get others to believe in your goal, and how to get the best results out of those who follow you. The final two posts will discuss […]
“Good leaders must first become good servants.” -Robert Greenleaf The reason why the notion of a “natural born leader” is so offensive to many leaders is that it is often used as an excuse. Rather than using leaders as role models too many people will say that the leader has some sort of intrinsic […]
“If you don’t understand that you work for your mislabeled ‘subordinates,’ then you know nothing of leadership. You know only tyranny.” -Dee Hock You have two choices as a manager. You can force every staff member to do things as you would do them or you can encourage them to achieve the results you […]
“Leaders don’t force people to follow-they invite them on a journey.” -Charles S. Lauer The fundamental question behind the desire to manage rather than lead is, “How can I get people to do what I want them to do if they do not want to do it?” Failure to answer this question is what leads […]
Several times on this blog I have referred to the fact that you cannot manage servers. This is always followed up by the idea that you have to lead them instead. Managing servers is very much like trying to herd cats. I think this is a fairly easy concept to grasp. The difficulty in putting […]
(Note: This is the final part of a six part series dealing with what does and does not motivate servers. It is based upon research presented in the first part. If you have not read the initial post entitled “The Epiphany”, I highly recommend you do so to fully understand the series. Later parts dealt […]
(Note: This is part five of an ongoing series regarding what does and does not motivate servers. It is based on research provided in part one. I highly recommend visiting that post to gain proper perspective on this one. The second part dealt with how money fails to motivate servers. The third part showed how […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Learning Restaurant Spanish (Nouns) June 2, 2010
- The Epiphany July 1, 2010
- Advice For A New Restaurant Manager January 18, 2013
- Was The 20/20 Restaurant Episode Fake? A View From The Cutting Room Floor November 21, 2012
- How To Hire Professional Restaurant Servers Fast September 10, 2012
- The Importance of Speed in Hiring Restaurant Servers July 2, 2012
- Six Dangers Of Restaurant Server Understaffing June 19, 2012
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- Ina Stefanova: This is an excellent resource, David! I will defin...
- John Blackman: My first visit to this site and what a great lesso...
- Master_Rabbit: Here’s advice from a 10 year veteran. Try anot...
- Diogenes65: Yesterday afternoon my wife and I had a mediocre d...
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.