The Burnt Chef Project’s Post

🌟 Harnessing Team Dynamics for Service Excellence 🌟 Exceptional service in the hospitality industry starts with a cohesive team. As a Food & Beverage Manager, I've found that fostering a supportive and collaborative work environment is key to delivering the high standards our guests expect at Royalton Hotel International. 🔹 Regular training sessions, team-building activities, and open communication channels are not just practices, but our team's pillars of strength. 🔹 Thriving under pressure is what we do best, turning peak times into opportunities to showcase our exceptional teamwork and resilience. I’m curious to know, what strategies do you employ to keep your team motivated and service-focused in high-pressure environments? #TeamBuilding #CustomerService #HospitalityLeadership #EmployeeEngagement

The many personalities in the hotel industry Personalities are complex and somehow in a hotel there are very specific ones that usually don't get along. Over the years I have noticed that the Front Office Manager usually don't get along with the Executive Housekeeper. I said usually, but it is not always the case. The ones that always loathe each other are the DOSM/Sales Managers vs the Food and Beverage, Banquet Managers and Restaurant Managers 😅 2 people with very contrasting personalities may not be able to work in cooperation due to clash of ideas, work ethics and so on. But on the other hand, I have also seen some use each others strengths to work in harmony and make the most out of the situation. So, in the end it will depend on the maturity of the employees as to how they handle the situation and also, how much each person is willing to compromise.

Such an inspiring article! #iamjwu #jwualumni

Owning It Like a Chef 👨🍳 , Accountable Like a Waiter Day 52 - #100dayschallenge In our recent leadership meet at Fitelo, we had an engaging discussion on two crucial concepts: Accountability and Ownership. Let's break these down with some easy-to-grasp examples. 🌟 Ownership in Everyday Work: Think of it like this - you're assigned a project, and instead of just ticking off tasks, you pour your passion and creativity into it. You're not just doing the job; you're adding your personal signature, making the project more than what was asked for. That’s ownership – when you treat the project like your own baby. 🤝 Accountability in Real Life: Now, imagine you're leading a project. You’re the go-to person for ensuring everything’s on track, meeting deadlines, and the team looks up to you for guidance. That’s being accountable – it’s like being the reliable captain of a ship who ensures safe and timely arrival. To keep it simple - "Ownership is the chef innovating in the kitchen; Accountability is the waiter ensuring everything's served right on time!" #LeadershipGoals #accountability #ownership Photo: Good old #thinkpad days :D

Good opportunities for our recent graduates in Hospitality Management

In such way of promoting Michelin Star restaurants by deploying a hidden evaluation team to assess the sites during the last two months in different time and different days for two aspects “Housekeeping and effective site visibility” June-Aug cycle EG1/2 PMT win the first beyond compliance star ⭐️ 👏🏻 Second cycle PMT winner 🥇 🔜 Sep-Nov 2023 Stay tuned ⏳ Hint for Michelin Stars restaurant and same will be applied on United Housekeeping and effective site visibility competition One Beyond Compliance Star: if you are on the same company you have to visit this plant and learn from it Tow Beyond Compliance Star: if you are on another affiliate nearby it deserve to visit this plant and learn from it Three Beyond Compliance Star : you need to plan special visit for benchmarking #beyondcompliance

What advice do you have for someone wanting to pursue a career in restaurant management? ✏️ It is important to be sure that it is not easy to work in the hospitality field. Your life will be upside down vacations come unlike their days and you work in the vacations of others to provide them with the proper service, working hours are long and psychological pressure is tiring sometimes. But let me talk to you about the positive side, you get to know several cultures and people, customs and traditions, you learn from each experience you go through and gain a lot of experience you'll be an independent human a real fighter fights to achieve the goal or the dream. In short, if you are a person who is not good at the art of caring for guests and their small details, this is not your place. #passion #hospitality #management #Resturant #service #teambuilding #finedining #hotels #guests #details

Why is self confidence important in all things we do, I do, and why is it important for my career Self-confidence is crucial in the hospitality industry because it helps professionals project competence, assurance, and warmth when interacting with guests. In mixology, confidence enables bartenders to craft and present drinks with flair and precision, enhancing the overall guest experience. Additionally, confidence instills trust in customers, leading to increased satisfaction and loyalty, essential for success in the competitive hospitality sector.

Life of Hotel Restaurant Manager 👨💼 1- when a staff leaves the job Manager has not taken proper care and not treated so they left it's so sad 🤔 2- when sale is low Manager is not serious about strategy for sale He is not able to deliver good service sir please check complain is sone thing different it you all senior and director who does not allow Restaurant manager to take decision only you all say do what we tell don't act smart 3- when Guest complain food is not good chef says it's manager fault he has not explain properly and second guest is like that only 4- when Manager need time for family Management and director and senior boss we can take fix off and leave we can go on time we can enjoy family life you 🐂💩

Don't box yourself out. I was sitting in a meeting yesterday and I witnessed my colleagues afraid to simply ask for things they want. I found myself interrupting and clarifying throughout the meeting in order to maximize the project. I have found myself in this role several times throughout my career. It feels like some people are afraid to ask in fear of being shut down and of course there will be times that happens. But There are so many times where there will be items left on the table if you don't just ask. Be realistic, be polite and have the courage to make the ask and you'll get more out of projects. #restaurant #restaurantindustry #hospitalityindustry