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Greg - PFB Restaurant Advisor

30 years of restaurant management. Stories? Yes, I've got stories. And I'm ready to tell them. So grab a cup of coffee and pull up a seat and let's talk about the food industry.


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é   Greg - PFB Restaurant Advisor (Posted 9/1/09)


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by Greg - PFB Restaurant Advisor Posted Sat September 5, 2009 @ 6:47 PM

Managers come in all shapes and sizes as well as management styles. I knew
of one store manager who referred to himself as the "King Kong Of
Managers".

Whenever he would take over a store, he would brag about putting a lined
garbage container near the front register on payday so all the people who'd
quit or been fired would have a place to throw their uniforms when they
came to pick up their paycheck.

He would follow his employees around and criticize everything they did. He
was not above yelling at someone on the floor, in front of fellow
co-workers and customers. I could never have worked for him and there were
plenty of his employees who chose not to either.

Yet, he got results. He proved the concept that, eventually, you end up
with a crew that reflects you. It usually starts to occur right around six
months after you take over. Someone with his autocratic, dictatorial
managing style often has a hard time making it through those six months
however, if they do, they usually end up with a team that is well trained
and very capable of doing the job. This type of manager can and does then
let off a bit and his crew actually runs things for him even to the point
of weeding out the deadwood from other employees who can't hold up their
end of the bargain.

It's not the style I would recommend however if the guy knows what he's
doing, it can work wonders. In his case, he built sales in every store I
knew he worked at. And his bottom line almost always lead his peer group.
Eventually his turnover would calm down because when you have people who
are like you working, they arent as likely to want to leave because they
understand your style.

And what is he doing now? He owns his own franchise and is probably making
at least a couple hundred grand a year while being very successful by all
accounts.

Yet, I happened to see a review of his restaurant on one of those review
sites last year and, not surprisingly, the reviewer took him to task for
being mean to an employee out on the floor.

Some things never change.

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