IN RESTAURANT RELATIONSHIP WHEN YOU BECOME A MANAGER

Март 9, 2013

As a server I was very social with my teammates. We would hit the bar nearly every night after work—everyone would go. We attended parties together, went camping, etc; we were a family in and out of work. Then, I got an opportunity to become a manager. While this did change the relationship I had with my co-workers, it would teach me how to balance friendships with what is best for the restaurant. I had to get used to firing my friends.

I have seen managers fired and team members let go over the mishandling of said relationships. I have seen the worst, I have seen/experienced the good, and I have seen the flat out ugly that goes along with manager/employee relationships.
If you put people together everyday, relationships will occur—it is inevitable.
How do you prevent relationships from forming? You don’t. The only thing you can control is how you go about it.

If I were to hire my best friend or wife as a server, then anything I did would be seen as favoritism even though I am harder on the friends and family that I hire. It is just plain bad for morale. You can’t expect to ease the minds of your team, so just don’t do it.

Is it okay to be friends with your directs? I think so. Do you go and get drunk with them? No, absolutely not. Can you go play a game of bowling, go on a bike ride, or out to eat with them? Absolutely. Never put yourself in a situation that could end in drama or a situation that might effect your work environment. If you do, then you will probably be fired .

You have got to have a great relationship with your team. You must be their friend. However, what you do beyond that is completely in your control. Understand your companies policy on this; some are very strict.
If you put yourself in a bad position, you could compromise the restaurant. Sexual harassment is a shady area. Going too far is not clearly defined. So it could be very easy to offend someone and that someone could sue you and your company.

Bottom line: Represent your company at all times. Be a professional at all times. If you follow a moral code, you will have nothing to worry about. Nothing is worse than your company getting slapped with a sexual harassment charge. Never put your work relationships before your job.

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About melg

FOR IMMEDIATE RELEASE Contact: MelG Group 305.926.6083 Mel Gonulkirmaz brings passion and innovation to the Hospitality Consulting Industry Miami, FL: September 23, 2014 – A 23 year veteran in the hospitality industry, Mel G’s hands-on experience in the restaurant and hospitality industry has proven invaluable to clients of the MelG Group. He has served as Consultant for several projects under the MelG Group brand including the management of Taverna Opa, a Greek restaurant in Brickell, Florida, the start up and launch of the Latin-Asian fusion inspired Bloom Wynwood Restaurant in Miami Florida and most recently the launch of Japanese Steakhouse and Hibachi called Yoko-San in Boca Raton, Florida. His services as Consultant to these businesses included but were not limited to guidance on pre opening, menu development, concept development, wine, beverage and mixology development, staff training, operational analysis, social media marketing as well as implementing training for both the front of house and back of house operations. Mel’s first venture into the restaurant industry developed while honing his skills in hospitality as a member of the Royal Caribbean Cruise Line team. He opened his first restaurant – Seventy One – in Miami and was awarded the Keys to the City of Miami by then Mayor Manny Diaz for his contribution to businesses in the city. After some time, Mel decided to return to his hospitality roots, starting with a short tenure with the W Hotel in New Orleans as an Assistant Banquet Manager before beginning his foray into culinary management with positions as Director of Operations at the Embassy Suites and later at the prestigious Hyatt Pier 66 Hotel, a part of the LXR Luxury Resorts and Hotels. While at the Hyatt Pier 66, Mel had the opportunity to work with and learn from Shai Zelering, then Vice President of Food and Beverage Operations, along with Carlos Molinet, both prominent personalities in the hospitality industry in Florida. Mel credits his time spent in the hospitality industry for providing him with a well-rounded perspective that continues to serve him in managing all aspects of restaurant operations. "It's psychology in the front (of the house)," he observes, "and… physics and passion in the back." He returned to the restaurant industry in 2007 serving as General Manager at the celebrated Lombardi’s Italian Restaurant and Badrutts Place in Brickell Village before opening his second restaurant now under the MelG Group Brand – IL Scala Ristorante in Red Hotel inside the Red Hotel in South Beach while simultaneously managing the operations of the Miss Yip Chinese Restaurant. It was during this time that Mel realized that his developed skill set along with his distinct ability to discern patrons’ needs could be best utilized by assisting others with their restaurant operations. His company, MelG Restaurant and Bar Consulting, aims to assist restaurants with implementing cost-cutting measures, creating organizational manuals and procedures and providing competitive market surveys and marketing positioning analysis among other services to assist new and struggling restaurants, bars, hotels, banqueting facilities or catering businesses become profitable. ~ * ~ MelG Restaurant and Bar Consulting, based in Miami, Florida, was founded in 2008. The group provides consulting services to the hospitality industry internationally. Website: www.melggroup.com/

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