With all the buzz and excitement of day-to-day life, it's nice to hear about the good stuff in the industry. Share the "small things" that bring a smile to your face and renew your faith in those around you.
There was an issue with an inconsistency to keep the Foh staff at a high and productive level. Maybe that is why they want to see how I manage and deligate the service staff.
Thanks for the feedback. :)
"Hi Scott -
I have never heard of this for FOH managers, especially not GMs. At one job interview I did one day of 'observation' at a large restaurant group in NYC - but was encouraged to observe only and not interact with the staff in a…"
I am looking for any help with "working" interviews as a GM. I have 20 years in F&B, however this is a first for me having to go in and run an establishment "blind" to the staff and any procedures. I can understand this approach, because I am doing this under the watchful eye of the Chef/ Owner, and I am aware of the usual Chef tryout/audition interviews. I would just like a few experiences and tips on this. Thanks.See More
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