#54: Why It Is OK to Let Your Restaurant Manager Go
September 7, 2022 by David Scott Peters
As a small business owner, one of the most difficult things to do is let someone in management go.
Especially in an independent restaurant, these people can be like family to you and have put a lot of themselves into your business. But as you grow and adjust your expectations, some people just can’t grow in the job. Other times, they are just not a good culture fit. No matter the reason, concluding that it’s time for that manager to go sucks. Nobody likes to fire people, especially when you really care about them personally.
In this episode of my podcast, The Restaurant Prosperity Formula, I want to teach you:
- How to know when it’s time to fire a manager
- Why I would rather run short staffed than have the wrong people on my team
- What to do put yourself in a position where when a manager leaves voluntarily or through disciplinary action, you’re not worried about it.
Also during this podcast I share several examples of what the restaurant owners I coach have done when faced with this issue:
- The kitchen manager who is good until he gets busy.
- The GM that was full of excuses.
- The chef that was destroying company culture.
As people in the hospitality business, we care about people. It’s often to a point where you bleed financially because you give your kitchen people overtime, you give your people the time off they need, and will go short staffed.
So when you care about somebody and ultimately they're putting you in a position to have to make a decision about their employment, that's really hard.
Learn the 3 principles the most successful restaurant owners follow and how you can learn to follow them, too: https://dsp.coach/principlesx3
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