Webinar/Podcast
The Basics of Being a Great Boss
How to Build a Healthy, High-Performance Team on Every Shift
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On a restaurant shift, the manager on duty (MOD) has a tremendous influence on the behavior and performance of every team member. In turn, this has a direct impact on the shift’s food and service quality, employee productivity, cost control and, most importantly, the overall quality of the guest experience.
That’s because front-line managers can create either a positive or negative culture or working environment on every shift regardless of the company’s stated mission, values or the owners’ or top management’s leadership initiatives.
If the manager on duty is negative, micromanages, hides in the office or can’t hold people accountable in a respectful, effective way, the culture will be prone to complaining, drama, excuses, distrust and mediocre results.
This webinar is for anyone who manages or supervises people and would like to create a positive working environment characterized by cooperation, flexibility, mutual respect, enthusiasm and high performance.
What You Will Learn:
- How managers influence their restaurant's culture on every shift
- The difference between leadership and management
- Why trust is crucial and how to build it
- What motivates people to do their best versus just enough to get by
- How to connect with employees in a way that builds loyalty and engagement
- Practical, proven practices to improve the culture on your next shift!
About the Presenters:
Jim Laube
Founder RestaurantOwner.com
Jim has a diverse 30-year career in the restaurant industry that includes various staff positions, manager, controller, CPA and advisor to hundreds of independents throughout the U.S. and Canada. He is a popular restaurant industry speaker and seminar leader whose clients include the National Restaurant Association, Pizza Expo, SYSCO, Food Services of America, Gordon Foodservice, the New York Restaurant Association, Walt Disney and Papa John's.
Chip Romp
Senior Director, Workforce and Business Services
A seasoned industry professional with over 30 years of experience, Chip joined RestaurantOwner.com in 2023. He has made significant contributions to the restaurant industry's workforce as part of the National Restaurant Association since 2015. As a Subject Matter Expert, Chip played a key role in developing the Hospitality Competency model and facilitated the creation of apprenticeship pathways for positions like line cooks, kitchen managers, and restaurant managers. Chip has been an influential industry speaker at the Restaurant Show, covering leadership and cost control topics. He has conducted training for the US Military and State Workforce Departments, sharing valuable knowledge and skills with aspiring professionals. As a certified ServSafe instructor, Chip emphasizes food safety. Prior to joining the National Restaurant Association, he served as Vice President of Training at Ovation Brand, overseeing front and back-of-house training programs, onboarding initiatives, and leadership development. Chip's previous experience includes roles as Vice President of Training, Development, and Operations Services at Fazoli's Restaurant and Senior Vice President of Operations Services at Jillian's Entertainment for 14 years. He also served on the board of the Council of Hotel and Restaurant Trainers (CHART) and is a certified master trainer for CHART.
Related Resources:
Download the Slides
Preview
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Download the Employee Data Sheet
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Attendee Questions & Comments
Question 1: What was the most valuable idea or insight you received?
Question 2: What is the #1 thing that you will try or do differently because of the webinar?
