Grand Circle Crewing’s Post

Communication is KEY! Another aspect to note is that this technology opens connections to people in the space that currently have no real incentive to. However when the option is available, 3 possible paths of value are created from one opening. 1-The Guest is able to have more amenities 2-The Host is able to incentivize their properties 3-The Chef is a able to hone their craft and grow clientele (Check the comments for the additional layers) Shef

Teamwork Makes the Dream Work 🤝 Behind every successful restaurant service is a team of dedicated professionals working in harmony. As a senior waiter, how do you foster teamwork and collaboration among your colleagues? Let's celebrate the power of teamwork and share our favorite teamwork moments in the comments below! #Teamwork #RestaurantTeam #Collaboration

As a chef working in a restaurant or hotel kitchen, it's important to focus not only on the quality of the food but also on building a strong team. Here are some guidelines that can help you achieve just that: 1. Welcome new colleagues with open arms and a positive attitude. A supportive work environment will help them integrate seamlessly into the team. 2. Offer assistance and support whenever your colleagues need it. Mutual cooperation enhances team spirit and contributes to achieving common goals. 3. Maintain concentration and be attentive during work. Respect your colleagues' work and avoid distractions to ensure the quality of production and safety of work. 4. Promote team spirit and mutual respect. Value the diversity of experiences and skills that each individual brings to the kitchen. 5. Strive to achieve continuity and development by constantly learning new methods and developing your skills. By following these guidelines, you can build an outstanding team and provide an exceptional customer experience every time they visit.

as a waiter you have to be creative and come up with new skills and these will be the results

It is a shame when fake leaders/Head Chefs/Executive Chefs don't understand this. Learn to drop your ego and do what is right, you've already achieved the highest level, now it's time to help others achieve that level and Fake Chefs in lower positions need to also respect the boundaries of those ahead in the Brigade, your time will come and look to those above to help you as well, drop your ego if you believe you are better than those above you.

Check out this latest interview of our CEO and Founder Sid Patel with Marco Semeraro 🍸on London Competitions

I have been to 10 operations in the last year, and what does surprise me is that not one restaurant manager or food and beverage manager pulled their teams together once a month . Prioritising team cohesion through regular meetings is important. Team communication and unity are crucial for the success of any establishment. Providing feedback or suggestions to the management could help improve the situation in future operations. The 10 operations that I have suggested doing once a month team meetings are doing so now and have less turnover over of staff. A simple message involving your staff in the hotel or restaurant operations you can learn a lot from them and they feel involved

with great enthusiasm I'm writing to apply for a waiter with previous experience as a waiter English speaking knowledge is a nice asset and I describe myself as a positive, self-confident and ambitious person; Being ready to be accepted by a warm and friendly team; Neat & tidy personality; Having high level of ownership and responsibility

My latest vid on how to become a #SOUSCHEF IN 5 steps in honor of International Chef’s Day #ChefDay #InternationalChefsDay #Tips #YouTubers