@@EverHearts I'll tell you what......I'm employed! Yeah I took this advice and made some changes that suited me. And boom. I had 2 other places that offered but choose the restaurant that I'm working at. I came across this UA-cam by God's grace... Look at how God works
Hey there Thank you for these amazing videos as its helping us to actually see where we all must concentrate on the business. But can you also have a video on Kitchen management & Kitchen team management?
@@Therestaurantboss What is the exact criteria when we select kitchen staff (From Executive chef to trainee)? How to select the equipment? Tips on kitchen team management. Basics steps on how to organize & start the kitchen. Staff training tips. I appreciate your response and please excuse for providing so many topics, but it would really be helpful if you can consider any of these or all of these :P Culinary regards. Be safe!
Slow down the seating at the host stand, if you have a host. Otherwise, asses the needs of your tables, greet them and find out if they are in a hurry, just hanging out, have anywhere to go at a certain time, then prioritize serving them based on that. Good servers and bar tenders should be able to slow down certain tables and speed others up.
@@RyanGromfin excellent advice thank you. The trick and the balance is always at the door. on live band nights its the worst for patience. The screening piece will help. Problem these days is young servers are not as savvy as the old days
Is it possible to pay you for interview prep and or advice? Phone call or FaceTime would be ideal. I understand if you’re not in the market for personally coaching.
That's a really broad subject but Ryan has touched on a few things: 1. Branding book recommendation: ua-cam.com/video/bwvIYzYurdQ/v-deo.html 2. 5 Brand Commitments: ua-cam.com/video/s490xGjnMuw/v-deo.html 3. How to market a restaurant opening: ua-cam.com/video/FRLRpXM2SVk/v-deo.html Hope that helps! Dawn - Team TRB
@@burtonkrichard8898 I'm 35 and I'm well into the category of Millennial. I've been in management and high level kitchen positions at a wide variety of restaurants. No one my age needs weird special treatment. The people he is talking about are probably ten or more years younger than me and nearing Gen z. I personally wouldn't change a business for them. If you do, you are setting up for failure. Better to be short workers until you find good ones than put up with people who show up when they want, take extra long breaks for their emotional issues and argue with customers and coworkers, rather than pay attention to the job. I've seen all of that from teen and early 20s workers.
The millennial question would be a reason to get up and walk out of the interview! Advertising that the company discriminates in the job interview? Really?? Yikes!
Share your hardest job interview question. How did you answer it?
This is so good! Thank you
You should take the interview for me. No but seriously, great tips and tricks. Thanks! I will circle back to let you know how it went
How'd it go?
@@EverHearts I'll tell you what......I'm employed! Yeah I took this advice and made some changes that suited me. And boom. I had 2 other places that offered but choose the restaurant that I'm working at. I came across this UA-cam by God's grace... Look at how God works
Awesome helpful
Big thanks 🤘🏻
Happy to help!
Great job sir will need your help to open up my small restaurant in Europe
Awesome!
This Was So Much Helpful, Love Your Videos! Need More People Like You In The World ❤️
Thank you so much!
Thank you!
Thanku sooo much… This video really helped me ☺️☺️☺️
Most welcome 😊
- Dawn, Team TRB
Great video,What are the computer skills and financial skills and computer skill you need as restaurant manager
be more specific on that, thank you
Hi! I highly recommend watching the videos in this playlist about cost control. ua-cam.com/play/PLZTQ1biId0gHIPTdQS16CieQoshhqi0ER.html
Hey there Thank you for these amazing videos as its helping us to actually see where we all must concentrate on the business. But can you also have a video on Kitchen management & Kitchen team management?
Glad you are enjoying the series! what areas are you specifically interested within that topic?
@@Therestaurantboss What is the exact criteria when we select kitchen staff (From Executive chef to trainee)? How to select the equipment? Tips on kitchen team management. Basics steps on how to organize & start the kitchen. Staff training tips.
I appreciate your response and please excuse for providing so many topics, but it would really be helpful if you can consider any of these or all of these :P
Culinary regards.
Be safe!
Hello 👋 I'm a chef please, and I'm from Nigeria,how can I get a job there please
Thanks I hope i got job . tomorrow boss ....
Good luck!
Thank you
thanks bro
great
I’m strong work be strong my job rite no attitude
what is a good system to not filling up a bar/restaurant too quickly and not overwhelm servers. IE: 300 seat including 25 at the bar.
Slow down the seating at the host stand, if you have a host. Otherwise, asses the needs of your tables, greet them and find out if they are in a hurry, just hanging out, have anywhere to go at a certain time, then prioritize serving them based on that. Good servers and bar tenders should be able to slow down certain tables and speed others up.
@@RyanGromfin excellent advice thank you. The trick and the balance is always at the door. on live band nights its the worst for patience. The screening piece will help. Problem these days is young servers are not as savvy as the old days
Is it possible to pay you for interview prep and or advice? Phone call or FaceTime would be ideal. I understand if you’re not in the market for personally coaching.
Hi Lacy! Yes, you can hire me one-on-one by going to therestaurantboss.com/hire-me. I'd start with a One Thing call.
U need training me feel like my coach
Hi your teachings are God given. M a new restaurant mananger tasked with marketing n rebranding a restaurant d u mind touching that topic plis
That's a really broad subject but Ryan has touched on a few things:
1. Branding book recommendation: ua-cam.com/video/bwvIYzYurdQ/v-deo.html
2. 5 Brand Commitments: ua-cam.com/video/s490xGjnMuw/v-deo.html
3. How to market a restaurant opening: ua-cam.com/video/FRLRpXM2SVk/v-deo.html
Hope that helps!
Dawn - Team TRB
Is it possible for me to get a job in uk, i live in Nigerian,and i am a chef
No
Can I just be myself ?
Need need your help
Millennials can be 40 years old. This was a weird question. I'm a Millennial and I'm not bringing coloring books to work. Just stop with that.
Literally like I’m in the cusp of gen z and millennial, and I graduated college 7 years ago… 💁🏼♀️
@@burtonkrichard8898 I'm 35 and I'm well into the category of Millennial. I've been in management and high level kitchen positions at a wide variety of restaurants. No one my age needs weird special treatment. The people he is talking about are probably ten or more years younger than me and nearing Gen z. I personally wouldn't change a business for them. If you do, you are setting up for failure. Better to be short workers until you find good ones than put up with people who show up when they want, take extra long breaks for their emotional issues and argue with customers and coworkers, rather than pay attention to the job. I've seen all of that from teen and early 20s workers.
More like Gen z lmao
Literally. Oldest Millennials are pushing middle age now. 🤣
Some good advice to be had here. I’m just not sure you know what a millennial is...
The millennial question would be a reason to get up and walk out of the interview! Advertising that the company discriminates in the job interview? Really?? Yikes!
Thank you!