Laura McIsaac’s Post

What my first boss did to me 30 years ago would be unacceptable today! 🗣️Yelling at staff might provide momentary entertainment, but it's far from effective in motivating them. This truth hits close to home for me, as I've felt the sting of its impact firsthand. I vividly recall my first job at 14, working as a dishwasher in a bustling Greek restaurant. Despite my shyness, I took immense pride in my work. However, that pride was shattered one day when the Chef erupted in a fit of rage. As I scrubbed away at stacks of plates, the Chef stormed over and hurled a clean plate at me, demanding more. In that moment, I couldn't help but wonder, "If you needed a clean plate, why did you use it instead to throw at me?" While I did learn to hustle in that fast-paced environment, the incident left deeper scars. It chipped away at my self-confidence and made me question my own worth. Experiencing the fallout of such behavior firsthand, I can attest that no one should endure the pain of being belittled by angry leaders. Let's strive for workplaces where respect and encouragement reign, sparing others from the wounds of unnecessary shouting. . . . #respectingstaff #yellingatstaff #motivatingemployees #employeeexperiences #angryboss #toxicculture #customerandemployeeexperiencestrategist #keynotespeaker #Canadianspeaker #hospitalityconsultant #businessconsultant #smallbusiness #yycsmallbiz #yegsmallbiz

**Raise your hand if your F&B world isn’t always a whirlwind of orders and rush hour chaos! ** We all know those quieter moments between the peaks. But instead of seeing them as downtime, let’s turn them into time for growth and team magic! ✨ We call it “Growth Hour,” a chance for our team to master new skills. This allows us to: 🔹 Build bridges through cross-training We’ve swapped aprons and stations, giving everyone a taste of different roles. Now, our waitstaff understands the kitchen’s rhythm, and the bartenders appreciate the dedication of floor service. 🔹 Brainstorming Those quiet hours are perfect for staff-led brainstorming sessions. New cocktail ideas, customer engagement initiatives – sometimes the best innovations come from staff ideas and feedback! 🔹 Uncover hidden talents:  Our bar supervisor, Jonas, started with us straight from graduation. We work with him to ensure his growth, and having moved through each department, Jonas has uncovered his leadership potential. We can’t wait to see his next step! The results? 𝐀 𝐦𝐨𝐫𝐞 𝐜𝐨𝐧𝐟𝐢𝐝𝐞𝐧𝐭, 𝐜𝐨𝐡𝐞𝐬𝐢𝐯𝐞 𝐭𝐞𝐚𝐦 𝐛𝐮𝐫𝐬𝐭𝐢𝐧𝐠 𝐰𝐢𝐭𝐡 𝐜𝐫𝐞𝐚𝐭𝐢𝐯𝐢𝐭𝐲 𝐚𝐧𝐝 𝐚 𝐩𝐚𝐬𝐬𝐢𝐨𝐧 𝐟𝐨𝐫 𝐠𝐫𝐨𝐰𝐭𝐡. We’ve seen improved customer service, a surge in innovative ideas, and a deeper sense of belonging among our crew. How do you make downtime count? I’d love some fresh ideas! #hospitality #foodandbeverage #leadership

Becoming a successful restaurant or hospitality leader does not simply mean being constantly busy, squawking marching orders and making figure eights through the restaurant ten times an hour. The goal is not to be constantly engaged in busywork, but to be consistently productive and making progress. It's not about doing more things; it's about "doing the right things right at the right time and engaging the right people"...Right?! Effective leaders focus on coaching employees on how to clearly communicate and work in sync with their teammates toward a common goal while simultaneously focusing on individual responsibilities and achieving them. Being busy might make you feel like you're achieving a lot, but it could also mean running around aimlessly, not accomplishing actual goals. On the other hand, being productive implies goal-oriented work. It signifies smart planning, prioritizing tasks, managing time effectively, and efficiently accomplishing tasks on time. In the restaurant or hospitality industry, productivity might look like streamlining operations, delegating tasks appropriately, optimizing inventory management, and improving customer service. It means taking the time to train your staff, so they can work independently and make fewer mistakes, freeing you up to focus on strategic tasks. It involves setting measurable, attainable goals for yourself and your team, and working consistently towards achieving them. It is not about rushing through tasks, from taking orders to preparing food, and from serving customers to cleaning up. Rather, it is about being productive - about making every minute count and doing what is important to make the guests satisfied, engaging and empowering employees and continually managing the business for efficiency and profitability. #restaurants #restaurantlife #restaurantmanagement #restaurantmanagers #hospitality #productivity #efficiency #effectiveleadership #leadership #managerjobs #boh #foh #km #chefjobs #cheflife #chefs Gecko Hospitality (Corporate) Mike Tsirelis Jake Brey

**Why Great Service Begins with Great Leadership: A Closer Look at Employee Turnover in Restaurants** In the realm of hospitality, the life force of a restaurant is often the commitment and tenure of its people. And yet, a common thread amongst many in the industry is high employee turnover, with the vast majority pointing to reasons having little to do with the job itself, but the people under whom they work. The range of poor management practices in restaurants is broad, from lack of communication to poor training to failure to acknowledge hard work. All of these are issues seemingly of management, yet they have much more to do with team morale and motivation and are felt firsthand by the guest and therefore are as much a part of service quality and the reputation of the restaurant as a poorly trained or unproductive staff member. A study conducted by the National Restaurant Association found that improving restaurant managerial practices could lead to a significant decrease in turnover in the hospitality industry. The key to keeping more staff doesn’t lie in changing the nature of the job but rather in the manner in which a team member is led or valued. **Creating a Positive Work Environment** **Effective Communication:** Clear expectations and feedback channels between management and staff. **Recognition and Reward:** Celebrating efforts, hard work, and achievement. **Training and Development:** Not just an investment in their skills but also the ultimate acknowledgment of an employee’s value to the company. We, as industry professionals, must demand and support this kind of leadership in our work environments, because the cost of losing and replacing staff is exponentially higher than creating and maintaining a culture in your workplace where everyone feels respected, recognized, and motivated. Let’s start here to fix the problem. Recall the joy and satisfaction you had when working food service. Now try to associate what that felt like with the “culprits” above, or other words in restaurant management or corporate bureaucracy. Our first move to fix staff turnover is to embrace an attitude of respect, recognition, and professional growth everywhere. A happy team is, after all, successful. #HospitalityLeadership #EmployeeRetention #RestaurantManagement #PositiveWorkCulture

Imagine waiting 45 minutes for a menu at your favorite restaurant. The server finally appears, saying, "Sorry, we're short-staffed." How do you feel? We hear excuses everywhere: From employees From our kids From vendors But do they solve anything? I once had a client who hated excuses. She wanted: No explanations No finger-pointing Just solutions This changed everything. Our  team had to become: Proactive Solution-oriented One step ahead They stopped giving excuses because excuses weren't accepted. Instead of explaining problems, the team focused on solutions. We practiced this shift through role-play. It worked wonders. Sometimes, explanations are necessary: Flight delays due to severe weather Home flooding from a broken water line Employee lateness due to a car accident In most business situations, a solution trumps an excuse. Next time you face a problem: Pause before explaining Think of a solution Present your fix-it plan Remember: Solutions beat excuses every time. ♻️Repost if you found this helpful. I founded and successfully exited two staffing companies over the last 37 years, now I’m helping CEOs solve the skill gap and grow their middle managers. Follow Cathryn Baker for insights and inspiration

What do #SituationalLeadership and dirty dishes have in common? 🤔 Not much… it seems.   Well, let me tell you a little real-life story that I witnessed a few years ago at work. After lunch, when everyone was craving for their coffees ☕, used cups were piling up in the sink and the office kitchen had run out of clean dishes. People saw the situation, gave a frustrated *sigh*, and left again. Others only stopped by to leave more dirty dishes. The next morning, nothing had changed. At this point, the grumbling had increased, and people were openly complaining about the “bad and unreliable” cleaning service. Someone tried to contact one of the team assistants to “handle the situation”. A senior Manager entered the kitchen, saw the problem and ….. calmly started stacking both dishwashers and working through the pile of dirty dishes.   Everyone – including me - felt a little embarrassed that they had done nothing about the problem before. 😳   This moment left a deep impression on me. It needs just one person to show a positive example. 💡 Situational leadership does not always have to be about big, business changing decisions. 💡 Situational leadership means that you take #responsibility in unexpected situations, regardless of your position. 💡 You see where immediate action is needed – even if it does not earn you fame and glory. And others will #follow!  

🔥 From the Heat of the Kitchen to Leading Teams Across Industries 🔥 25 years ago, my culinary management studies led me to an exhilarating journey as an Assistant Kitchen Manager at Montana's Cookhouse Saloon. Fast forward a bit, and there I was, a General Manager, steering through 12-hour shifts in a pulsating, high-pressure environment. The biggest hurdle? Keeping the team motivated – their energy, the service, the consistency of quality food, and above all, their morale. Here’s what I learned: ✨ Communication is Key: I made sure every voice was heard. We thrived on mutual support, especially during those intensely fast-paced hours. 🤝 Camaraderie Beyond Work: Knowing my team personally made all the difference. We weren’t just colleagues – we played sports, shared laughs at the bar, and built bonds that went beyond the kitchen walls. 🍻 Unwinding Matters: Post-shift, we’d grab a moment to relax and connect over a beer. It was our way of letting loose and coming together not just as a team, but as friends. These lessons weren't just about managing a restaurant; they became the bedrock of my career. As I transitioned to managing in the music business and then sales teams, the essence remained the same – foster a supportive environment, know your team, and always find time to unwind together. In the relentless pace of our professional lives, it's these human connections and moments of shared joy that fuel our journey. Let's remember to keep the human element alive, no matter the industry. #Leadership

Passionate about service! 🌟 Connecting with my team in the Restaurant Industry is my joy. Teamwork is the key to success – no one operates alone. From support staff to kitchen and FOH, we're all on the same page. Leading by example is my approach; no job is beneath us. Whether bussing tables or running food, I'm hands-on, fostering a supportive and empowering environment. This reduces stress and enhances problem-solving. Transparency is crucial. I take the time to explain the "why" behind SOPs. For instance, keeping the ice bin closed prevents foreign objects, and a dirty scoop introduces bacteria – understanding the reasons fosters compliance. Incentives matter! I thrive on contests, even small ones like free meals for error-free checkouts. Recognitions like Employee of the Month keep the team motivated, resulting in a happy team and satisfied guests. 🏆 I take much pride in my job and my own personal development as a leader and I consistently want to be a better professional all while making the place I work better! All managers have different styles of management but these little things here have worked for me for years. My team stands behind me and enjoys it. My Turnover rate is extremely Low and Sales and profitability significantly increases with some of these approaches. #ServiceExcellence #Teamwork #RestaurantIndustryLeadership #management #restaurantmanagement #openforopportunities

A Positive Work Culture is the Backbone of a Successful Restaurant. This keeps your team motivated and engaged. Happy staff equals happy customers. Foster an environment of respect, recognition, and support to maintain this positive work culture. ☑ #Cultivate #Respect: 1. Open Communication: Encourage team members to express their ideas. 2. Fair Treatment: Ensure everyone is treated equally. 3. Conflict Resolution: Address issues promptly and fairly. ☑ #Recognize #Achievements: 1. Employee of the Month: Highlight outstanding contributions. 2. Public Praise: Acknowledge efforts in team meetings. 3. Rewards: Offer incentives for exceptional performance. ☑ #Provide #Support: 1. Training Programs: Invest in continuous learning. 2. Mental Health: Provide resources for stress management. 3. Team Building: Organize activities to strengthen bonds. ☑ #Promote #Team #Engagement: 1. Regular Feedback: Offer constructive criticism and praise. 2. Involvement in Decisions: Let staff have a say in operations. 3. Career Growth: Provide clear paths for advancement. ☑ #Leadership #Matters: 1. Lead by Example: Show the behavior you expect. 2. Be Approachable: Maintain an open-door policy. 3. Empower Others: Delegate responsibilities and trust your team. ☑ #Create a #Happy #Environment: 1. Positive Atmosphere: Maintain a friendly and welcoming workplace. 2. Work-Life Balance: Respect personal time and avoid overworking. 3. Celebrate Success: Recognize both small and big wins. Building a positive work culture is not just about creating a pleasant workplace. It directly impacts the success of your restaurant. When your team feels respected, recognized, and supported, they are more likely to be motivated and engaged. This, in turn, leads to better service, happier customers, and a thriving restaurant. Embrace these strategies today, to foster a positive work culture in your restaurant tomorrow. #WorkCulture #TeamEngagement #Leadership

Would you stay at a job with lower pay if you liked your coworkers? We polled 1500 restaurant employees about what motivates them at work. They said their team is just as important as financial incentives. That means you can't ignore team-building activities and behaviors that harm your culture. Like Danny Meyer said, your restaurant has a culture, whether it's intentional or not. The employees also told us: -Why they quit restaurant jobs -What makes them stick around -How they like to be trained Restaurateurs like Danny Meyer, Kwini Reed, and Chris Britt weighed in on the findings. They shared actionable steps to have a happier, more engaged restaurant team. See some of the key insights here 👇