Be a Coach,
Not Just a Scoreboard!
(How to drive performance by focusing on behaviors, not just results)
T
2014 Issue 4 |
the
SCORE
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he quality of leadership in a restaurant is the most
critical influencer of not just the dollars-and-cents
performance of the unit, but of the guest experience itself—and therefore the long-term success
of the business. The team is where the company meets the
customer; they handle every product and connect with each
guest. There’s no such thing as a bad team in a great restaurant, or a great team in a bad restaurant. And there’s no such
thing as a terrific team with an average coach.
But there’s a significant difference between a good
manager and a good coach.
All leadership is either technical or behavioral by
nature. That is, there are tasks, challenges and goals
that can be accomplished by applying straightforward,
technical