Restaurant manager

New courses designed to develop new managers and improve the skills of current ones

Raleigh, North Carolina (RestaurantNews.com) Restaurant training portal, a leading provider of e-learning tools for restaurant and hospitality operators, announces the launch of Manager Success University ™, a comprehensive leadership-focused e-learning suite designed specifically for managers restaurant and owners / managers. Manager Success University ™ includes interactive development and compliance courses that help executives anticipate and meet business needs.

Manager Success University ™ was born when the Foodservice Training Portal repeatedly heard from its customers that training content for restaurant managers was not readily available. With most independent operators promoting from the inside out, it is often very likely that a former waiter or kitchen worker with years of service with the company will now fill the role of front desk manager or supervisor. food. Although they are fully familiar with the whereabouts of the operation, they may not have been trained in the leadership skills necessary to be an effective and efficient manager within their operation. Manager Success University ™ now provides easily accessible coaching and critical operations resources directly to these managers and owners.

This unique approach taken by the Foodservice Training Portal addresses key issues for the restaurant and hospitality industry. Managers develop leadership skills that produce organizational results, gain market knowledge to differentiate themselves and understand strategies for increased profitability.

Manager Success University ™ content is interactive and engaging and represents an ever-expanding library of course assets:

• Unique Concept eStart ™ (How to develop strategies to differentiate your concept)
• Integrated Marketing eStart ™ (How to Effectively Use Social Media and Paid Marketing to Increase Profitability)
• Manager eStart ™ (How to establish a master plan for the effectiveness and efficiency of managers)
• Best Staff eStart ™ (How to hire the best staff to power your operation)
• EStart ™ sexual harassment (manager)
• Anti-Bias eStart ™ (Unconscious bias training)
• Zero Waste eStart ™ (Food waste and sustainability training)
• Healthy Habits eStart ™ (Infectious Disease and COVID-19 Training)
• Smart Tactics eStart ™ (Mask de-escalation training)

“Great managers can lead a team and achieve business results while motivating all staff,” said Eric Webster, Managing Director of Foodservice Training Portal. “Manager Success University ™ provides restaurant and hospitality operators with easy-to-use development and leadership training tailored to our industry. Webster concluded, “We’re here to help you achieve your goals: increasing sales, developing staff leadership, improving marketing effectiveness and even increasing overall profitability. These goals are all within reach with a highly qualified and well-trained management team. ”

Access to Manager Success University ™ is available for up to 5 managers for $ 299 / year OR up to 10 managers / year for $ 499. For more information or to purchase Manager Success University ™, visit: https://foodservicetrainingportal.com/manager.html.

About the Food Service Training Portal

Foodservice Training Portal is a leader in e-learning solutions and hospitality talent training. The company provides interactive educational tools and helps clients effectively achieve their training goals. Foodservice Training Portal has been a Sysco Solutions and Services partner since 2015. For more information, visit https://foodservicetrainingportal.com.

Contact:
Media relations
877-639-3761 ext 704
[email protected]

Not all of the Big Apple’s restaurants had been satisfied as a city-wide vaccination mandate took effect Monday – and a few are all thumbing their noses at the controversial crackdown, however.

The so-called “Key to NYC” program – which requires diners to provide proof that they have been vaccinated against COVID – has enlisted the help of renowned restaurateurs like Danny Meyer of the Gramercy Tavern and Eric Ripert of Le Bernardin, in addition to the owners of Sylvia’s in Harlem.

But some fear the new rules will not apply and will scare away vacationers as native restaurants scramble to recover from a year and a half of lockdown. Others say they won’t even try to enforce the new rule from September 13, when city inspections of restaurants, indoor recreation areas and gyms are expected to begin.

Shortly after Mayor Bill de Blasio introduced the new rules on August 3, an indication appeared in the entrance window of Pasticceria Rocco, a pastry shop and restaurant in Bay Ridge, Brooklyn: “We do not discriminate against any customer. based on sex, gender, race, creed, age, vaccinated or unvaccinated. All clients who wish to patronize are welcome.

“For me, it’s not political, most of my customers are vaccinated,” said Mary Joséphine Generoso, who manages the restaurant. “It’s about civil liberties and freedoms. Now we have to be in a society where people cannot move freely and enter my business if they want to? How is it in the United States of America? ”

Generoso said she hadn’t told city officials about the new rules – and admitted she wasn’t sure what she would do if they showed up at her door.

“It’s scary. I feel like we’re going to become an example,” Generoso said. “It’s really hard to face a machine, and that’s what we’re up against. Honestly, j I put on the sign because I was hoping other business owners would have the courage to speak up as well. But it was mainly our customers who gave us their support. ”

Andrew Rigie, government director of the NYC Hospitality Alliance – a key business group for Big Apple restaurants – says he understands the complexities and controversies of the vax order, but says it’s essential, however.

“There are restaurateurs who support it and restaurateurs who oppose it,” said Rigie. “No doubt the vaccine requirement will pose challenges for restaurants, but everyone seems to agree that we cannot go back to tougher restrictions and closures.”

The city released details of the new tips on Monday, clarifying that children under 12 with vaccinated moms and dads could be allowed to dine inside. Eating outdoors will not be restricted. The new rules will apply to indoor eating places, bars, museums and cinemas, but not to locations corresponding to office buildings, facilities for groups and the elderly as well as catering facilities in the outside.

On September 13, the metropolis will begin fining $ 1,000 for the first offense, $ 2,000 the second time around – on indoor businesses that don’t make sure their sites are banned for those who aren’t. not vaccinated.

Acceptable proof of vaccination includes a picture of your Center for Disease Control vaccination card, NYC COVID Safe app, New York State Excelsior app, or an accurate CDC vaccination card.

Stratis Morfogen, owner of Brooklyn Chop House and Brooklyn Dumpling Shop, thinks it should add little more than a dog and pony gift – and says it’s not a very good search for places to eat.

“What are we, the police?” Asking our guests to “Show us the papers”, like in Nazi Germany? Morfogen has fulminated, in particular that the mandate of the metropolis “is contrary to our constitutional rights and to all that we defend”.

To make matters worse, the restaurateur complains that a black market vax card business is booming, with counterfeit paper playing cards reportedly being offered for $ 100.

“Twelve-year-olds can copy it,” Morfogen said. “They need to correct the quality of the ID. We are not going to have any conflicts with our clients questioning the authenticity of these amateur documents. We will ask nicely and our clients will show us their pen-filled reports just to accompany this political sham. ”

Jeffrey Bank, chairman and CEO of Alicart Restaurant Group, which runs Carmine’s on the Upper West Side and Times Square, says they will help vax’s tenure only, but on condition that it is accompanied by his personal complexities.

“Here’s the million dollar question: A party of eight comes in. They are all vaccinated except one person, who claims a religious exemption. What are you doing?”

Robert Briskin, owner of American Brass and Maiella in Queens, also said that in addition to law enforcement issues, firing unvaccinated employees can also be problematic.

“I’m sure my staff can stay home and collect from the same people who enforce these rules,” Briskin said. “I would appreciate it if the government would do its own dirty work and stop ruling me. I spent a year being the mask police and now I have to be the vaccine police. Will the city pay me for my service?

An official retaliated by claiming that the beer had been “watered down” at a Chinese restaurant.

A customer of Michael Wan’s Mandarin Cantonese restaurant on Clifton Street in Blackpool wrote about his experience on TripAdvisor.

After his visit in July, a two-star review titled “Did not live up to the reputation” was published.

The review expressed dissatisfaction with the food and drink – noting that the “beer was watery” and complaints about the size of the portions.

FOLLOWING: The cafe owner’s brilliant response after a reviewer spotted them buying food from Aldi

But they complemented the restaurant with their decor and atmosphere, and praised the staff for adhering to strict social distancing rules.

It seems that wasn’t enough to persuade them to come back, however, ending the review with “nothing special, I’m afraid, sorry”.

The full review said: “It was lovely decor, clean to some extent but the table was so sticky the paper menu stuck to it and tore! Nice atmosphere, Covid rules are very well respected, lots of attentive staff, all welcoming.

“The food arrived quickly and was hot but that’s really it, she wasn’t impressed if I’m being honest. I ordered double spirits and was given singles, the beer was runny, the cola was flat and hot.

“Ordered a large fried rice and a small, large arrived in a plate, small arrived in a covered bowl but when the bowl was spilled onto the plate it was the exact amount of the large portion! Small was £ 4.40, large was charged £ 9.50 but we were charged £ 11.50 for this on the invoice.

“The twice-cooked pork seemed to be just 3 slices of thin bacon cut into 4 pieces, the expected pork belly or something thicker.

“Everything was too salty and was cooked with chili and had more raw chili sprinkled on it. The ribs and noodles were good.

“The first time, but unfortunately it will probably be the last, it was expensive for standard local take out food (on average £ 40 per person for a starter, main course and drink) nothing special I’m afraid , sorry!”

The general manager of Michael Wan’s Cantonese Mandarin restaurant responded to the criticism – fighting back claims the beer was watered down.

They also said that many of the issues mentioned in the scathing review could have been resolved had staff been made aware of them.

Ending their response, the manager suggested the restaurant “wasn’t for” them if “you compare it to your local takeout.”

The response read, “Thank you for your kind words about the decor, the staff and the atmosphere of our restaurant. We keep the restaurant very clean and follow the covid measurements as you mention, that would explain the sticky tables because the disinfectant that we use leaves a little residue.

“We spoke to the team and they don’t remember anyone complaining about the things you mention, if you had they would have done what they could to fix the issues at the time, unfortunately there is not much we can do a few days later.

“I don’t know what happened with the drinks, the beer comes in sealed kegs or bottles, so if you suggest it’s diluted, that’s just not true or possible. Our drinks non-alcoholic drinks are usually served with lots of ice cream so sorry if that wasn’t the case on this occasion, again if you had mentioned it to any of the team members they would have been happy to change for you.

“I have checked all the invoices for the last two days, but I do not see any corresponding to what you mention above, so it is difficult to know where the 11.50 came from. As you mention, a large special fried rice costs 9.50 but a small special fried rice is 6.50. Steamed rice is 2.60 and fried rice with eggs is 3.20. steamed and fried egg comes in different portion sizes as they contain different ingredients, a large special may very well be the same as a small steamed. I don’t know how that could be 11.50 as our billing system generates the invoice from the individual prices.

“We use 100% pork belly, it comes in large joints which are then thinly sliced. Unfortunately I don’t think our restaurant is for you if you compare it to your local take out, we are continually checking the food that comes out of the kitchen is so happy that we provide an excellent standard of food.

“” Reading your other reviews as well, the salt issue may be due to your personal taste preferences as this seems to be a common theme throughout, maybe mention that you prefer less salt when ordering. “

Michael Wan’s Mandarin Cantonese Restaurant has a 4.5 star rating on TripAdvisor – and is ranked 11th out of 427 restaurants in Blackpool.

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• Jason Cabrera, 19, earns $ 50,000 a year and manages 22 people at Layne’s Chicken Fingers in Texas.
• The Laynes CEO said he appointed three teenage managers this year amid the labor shortage.
• Cabrera said some customers were “shocked” at his young age. This is what his day looks like.

Jason Cabrera became the manager of a fast food restaurant in Texas just a week after his 19th birthday. He started buttering toast and washing dishes for $ 9.25 an hour, and now earns $ 50,000 a year in his starring role.

Cabrera, who joined the Allen branch of Layne’s Chicken Fingers at the end of 2018, took the job in January, as a severe labor shortage prompted the restaurant’s CEO to promote three of his teenage employees as managers.

The young manager guided Insider through his average workday, from making a batch of lemonade at 8am to visiting some of the 22 employees he leads.

At 8 a.m., Cabrera walks into the restaurant before his team arrives and prepares a big batch of lemonade for customers.

At 10:30 a.m. all team members have arrived – Cabrera usually manages around eight per team – and the restaurant is open for its first customers.

Cabrera said managing 22 people, all between the ages of 16 and 21, had forced him to mature quickly.

“When I started working I was still a fun-loving young child,” he said. “That was the problem. I had too much fun but I guess when I started to step into the role and so on, I matured so quickly without really realizing it.”

From 10:30 a.m. to 3 p.m., Cabrera is constantly on the move, checking in with his team and taking care of the guests.

When asked if he finds it tiring to be up all day, Cabrera replied that he “didn’t feel a thing” because he was “really young”.

“Probably once, you know, I start to get old, I start having back problems,” he said.

On Tuesdays, when Layne’s has a range of meal deals, including discounts of up to 20%, the restaurant is usually busier.

Cabrera said he especially liked these days because he was able to interact with more guests.

“It’s something that I look forward to every week,” he said. “I really like seeing our parking lot filled with a bunch of cars.”

Cabrera said he enjoys dealing with “shocked” customers who demanded to see the manager and didn’t expect “a 19-year-old kid running a whole store.” Several clients have asked him his age.

“I love to see the reaction. It’s really funny,” he said. “They start to compliment me and let me know, hey man, when I was your age I didn’t do any of that.”

At 3 p.m., Cabrera retires to the restaurant office to do some paperwork, which includes calculating labor costs, ordering inventory, and tallying up sales and downtime..

“I calculate these numbers every week. So next week we have our corporate meetings here at the office and we go over those numbers,” he said.

Cabrera said he had recently spent much of his time trying to recruit workers. Garrett Reed, CEO of Layne, previously told Insider he had increased shift supervisors’ salaries by 17% to $ 14 an hour to attract applicants amid a labor shortage in the workplace. industry-wide.

At 4 p.m., Cabrera passes the baton to a team manager and often goes to watch a baseball game.

After work, Cabrera watches the Texas Rangers in action. His new salary means he can do it much more regularly.

“I would only go one game per season, but now I’m going to enjoy 12 games per season,” he said.

Read more: I am a millionaire businessman who was arrested for protesting with restaurant workers. We demand better wages for the employees who run our economy.

Cabrera said he was saving part of his annual salary of $ 50,000 to buy his parents a house and eventually open his own Layne franchise.

“If I’m smart with my money, which I have been,” he said. “I’ll probably get there very soon.”

July 07, 2021 // Franchising.com // DE SOTO, Kan. – A longtime store manager at Goodcents in St. Peters, Missouri, purchased the franchise location from the retired owner.

Ian Darnell has worked at the restaurant at 4101 Mexico Road since 2007, when he heard about a job offer from a friend of the owner, Dennis Dallas. “I interviewed Dennis, and it seemed like a perfect fit,” Darnell said. ” I’m here since. “

Darnell takes back ownership of the franchise location today. He said he expects a smooth transition that includes the pursuit of excellent service to customers at the restaurant, which he knows by name to many, and internal promotion to take on his managerial role. He’s planning a few updates but says he sees no reason to make any drastic changes.

Promoted to team leader a month later and store manager three months later, Darnell and Dallas worked closely together for 14 years, and Darnell admitted he feared Dallas’ retirement.

“I always told Dennis I would retire when he did because I wasn’t looking forward to having a new owner,” Darnell said. “And he finally said, ‘Why don’t you buy it? It would be great for you and your family.

Darnell said he thought about it and decided his friend was right. “It was an incredible opportunity so I jumped on it,” he said. “I’m in full swing now. “

A resident of St. Peters, Darnell has two children from whom he would like to take over the business when he retires one day.

Farrellynn Wolf, CEO of Goodcents, said the company is delighted to keep the location “in the family.”

“Goodcents is like one big family and we are happy that Ian has decided to take the step towards franchise ownership. We look forward to celebrating many more years of success under his leadership there, growing his business and serving the community of St. Peters, ”said Wolf.

SOURCE Goodcents

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LYNDHURST, Ohio

Customer issue: Cedar Road

At 11:40 a.m. on May 23, police were called to the Cheesecake Factory, 24265 Cedar Road, Legacy Village. The restaurant manager reported that two customers were refusing to pay their food and drink bill.

The restaurant waived the food portion of the bill, leaving patrons – Cleveland Heights women, 36 and 19 – to pay $ 7.90 for their drinks. The women then refused to pay for their drinks.

The women, when the officers arrived, paid for their drinks. Police issued trespass warnings to women.

In an unrelated incident at 10:40 p.m. on May 21, police were called to the Cheesecake Factory after a restaurant left without paying its bill. The man was identified and the police attempted to call him, but were unable to reach him. The store requested that no further action be taken at this time.

Family conflict: Dogwood Trail

At 7:35 p.m. on May 23, a 52-year-old woman reported that her husband was extremely drunk and had been yelling at her throughout the evening.

Officers attended the house and stood as the woman gathered personal belongings for the overnight stay in a hotel.

No threats were made and it was learned that the disturbance was vocal and not physical. No arrests were made.

Juvenile complaint: Richmond Road

At 5:10 p.m. on May 21, a caller reported that a young boy was running on the sidewalk and screaming. A second caller confirmed that the child was running south on Richmond Road, near Thornbury Boulevard.

The boy, who is said to be 2, later told those concerned his first name, but said he did not know his last name.

The police then heard from the boy’s father. The police took the father to the scene. The man told police he was working in the yard and the boy ran away.

Possible overdose: Emmet Road

At 1:50 p.m. on May 21, police were called to a house where a 47-year-old woman was found by her daughter on the floor of their home. EMS transported the woman to Hillcrest Hospital. It is believed that the woman may have taken too many prescription drugs.

Read more of the Messenger of the Sun.

Things are finally reopening all over Northern Ireland again, and many of us are returning to our much-missed hospitality hotspots.

After months and months of waiting, we can finally enter our favorite pubs, hotels and restaurants, after they reopen on Monday May 24th.

Ahead of the reopening, Belfast Live spoke to business owners about what has changed and the security measures they have put in place.

Located in Victoria Square, Cosmo is one of Belfast’s best known buffet restaurants.

For their reopening next Monday, we chatted with the restaurant’s deputy general manager, Dan Ituwa, what to expect.

He said: “Regarding the reopening, we will operate the same way we did last time, before we have to close at Christmas.

“At the time, we operated the same buffet, but with counter service. We are awaiting confirmation of our operation at the counter or self-service this time around, but the full buffet will be open to all customers, with security measures in place. There will also be a lot of staff there to help customers, if they need it. “

Dan also specifies that many security measures have been put in place throughout the restaurant to guard against the Covid.

“When we opened last year, we made sure we had a one-way system. We also have things like increased PPE, a thermal camera in the restaurant for the temperatures of customers when they come in, hand sanitizers at the entrance and then of course there’s the contact tracing system.

“In addition to this, we have masks for each member of the team and all staff members wear disposable gloves which are changed every hour. Then we will also perform regular cleaning of the contact points and cleaning of the skin. restaurant throughout the day. “

As they prepare to welcome the public to their restaurant, Dan said he couldn’t be happier for Cosmo to reopen.

“We are very happy to open the doors to our customers after a long time,” he told us. “We didn’t really have the opportunity to open up as much as we would have liked last year, so now we can’t wait to regain some sense of normalcy.

“All the security posts are in place, all the signage is going up, all the arrows for the one-way system are there, and we’re just retraining our staff right now, just to make sure everyone is ready.”

Delhi police said on Thursday they had seized the largest number of oxygen concentrators in the city so far after raiding a restaurant in Lodhi settlement in south Delhi on Wednesday.

Four men were arrested at the Nege Ju Restaurant and Bar after police found 419 oxygen concentrators in the restaurant as well as a warehouse in Chhattarpur.

Atul Kumar Thakur, DCP (Southern District), said the defendants, including the restaurant manager, were involved in the black marketing of the equipment. They were directing operations from the restaurant in Lodhi Colony. The oxygen concentrators were sold at Rs 70,000 each.

“It was during an area patrol that we found Nege Ju open and there were men inside. Our team searched the area and found a man receiving orders from a portal named “Xpect Everything”. He was selling oxygen concentrators and masks. We also found 32 units of oxygen concentrators inside the restaurant, ”said DCP.

Police arrested restaurant manager Hitesh Prakash (32) along with three other men – Gaurav Singh, Satish Sethi and Vikrant Singh.

“During the verification, we discovered that the restaurant was owned by Navneet Kalra,” the DCP said.

Kalra was not available for comment.

The four men were convicted under articles on cheating, the Essentials Act and the Epidemic Disease Act.

During questioning, the accused spoke to police about a warehouse at Khullar Farm in Chattarpur. Police recovered 387 units from the warehouse. Police said the defendants were hoarding the machines and selling them for a high price on the internet and to Covid patients and their families.

Further investigation is underway to seize other equipment.