LEON Restaurants’ Post

This post dedicated to all FIRST TIME GENERAL MANAGER'S: I am sure there is a huge list but the following are the ones which are closer to me and I DO believe in them.... 1. Listen to your associates 2. Share your knowledge 3. Give Credit where Credit is due 4. Run the hotel as if you are the owner of the hotel 5. Never Be Afraid of Change 6. Communicate, Communicate and Communicate 7. Recognition is the first and foremost incentive for your teams 8. Follow 80/20 rule - 80% of time on shop floor and 20% in office or meetings 9. Develop a service oriented attitude across all levels 10. If you see a mistake and if you don’t fix it immediately then it becomes your mistake - give immediate feedback

Found this photo of my first day at working at Ramen Shifu in Logroño, La Rioja, Spain. And thought I should share my story. Here are the things I learned and experienced positives and negatives while working at a chain restaurant in Spain: Positives - working in a different environment which is more face paced then a typical fine dining pace - learned that alot of customers needs and standards - learned how to managed time and balancing between customer service and tasks - Increased my Spanish a lot -Upselling food and beverages -Recommending and helping out new customers -Personal growth and responsibility -Problem solving Negatives: - Working around 36 hours a week while getting €1050 including unpaid over time and no tips, really breaching the contract - Had worked with co workers who had been very toxic towards me and not willing to help out - Manager had bought her personal and home problems towards the workplace and did not care for the customers -Language barriers but worked around it Overall working in a chain restaurant had given me a lot of experience and growth but based on personal experience, I believe that the hospitality industry in general for Spain needs to be looked at in terms of increasing pay for waiters and cooks. From the restaurant, management needs to step up in terms of handling their employees and how they treat each other as I felt a little bit alienated as it was one of the reasons I left. But again this experience was worth it for me to develope and grow into my future career.

From Ambition to Reality: What I learned from Opening Jacuzzi London with Big Mamma UK as Restaurant Manager. I’ve decided to take a moment to reflect on my journey with the opening of Jacuzzi in London. There are skills and experiences that can only be gained in the field, and this project provided a wealth of them. Opening the Jacuzzi restaurant in London was a dream come true, realized through the incredible collective effort of our team. This was Big Mamma Group's most ambitious project in the UK, and I’m immensely proud of what we accomplished together. The journey was filled with challenges and unexpected turns, but our success was built on exceptional coordination across all departments. The process demanded meticulous planning, seamless collaboration, and creative problem-solving. Every detail mattered, and it was our combined dedication that drove us to success. As a manager, leading under pressure, motivating the team, and celebrating milestones were key aspects of this transformative experience. It pushed me to grow and deepened my appreciation for cohesive teamwork. To anyone embarking on a new challenge, here are a few things I learned: 1. Embrace the Challenges: Every obstacle is an opportunity to learn and grow. 2. Prioritise Teamwork: Success is a collective effort; value and leverage each team member's strengths 3. Feel the pressure, but stay strong: Persistence and adaptability are crucial in navigating unexpected turns. 4. Celebrate Milestones: Recognizing and celebrating progress keeps the team motivated and focused. You’ll be amazed at what can be achieved when you work together. 💪

☕ 𝐇𝐚𝐩𝐩𝐲 𝐌𝐨𝐧𝐝𝐚𝐲 𝐋𝐢𝐧𝐤𝐞𝐝𝐈𝐧! 𝐈𝐖𝐃 𝟐𝟎𝟐𝟒 𝐢𝐬 𝐚𝐫𝐨𝐮𝐧𝐝 𝐭𝐡𝐞 𝐜𝐨𝐫𝐧𝐞𝐫... ☕ Check out this inspirational read from my interview with Sarah Boyle about her journey as a female leader in Hospitality and how she grew to Head of Operations with Gourmet Burger Kitchen!

”Positivity and kindness show strength, not weakness” Speaking to Rebecca Weller from The Morning Advertiser our MD, Clive Price discusses how keeping positive in the face of adversity has been key to Barons’ success. Read the full article below 👇 #hospitality #hospitalityexcellence #pubcompany #passionateaboutpeople

Your ability to communicate and influence others in life is your 🔑 to success. Understanding what words to use when , how to use your words , Understanding why are you saying what you are saying. My real life example : I got employed as a restaurant manager a few years ago , with zero restaurant management experience, zero qualifications. At one of the fastest growing restaurant chains in South Africa at the time. I managed 37 staff members with zero experience. The staff had more experience in the industry then I did . I collapsed the timeline , I worked the long hours and Still went home and studied to get qualified in the industry. There where 12 other people that applied for the job ,way more highly qualified then i was. And they chose me why ? Cause I could communicate my message better then the others . And I told my boss to be, I would out work all of the other applicants ,that they don't have the hunger and desire to succeed than I do. And I succeed beyond belief, I got a 20% pay increase after only been on the job for 2 months. The only limitation in life are the bullshit excuse you tell yourself. #lifecoaching #personaldevelopment #goalachievement

Sunday Reflection: Over the past 2.5 years working nights at a popular Tap and Tavern Restaurant , I’ve made it a point to observe new hires, particularly those who not only show potential but also have a genuine interest in learning about business, interaction with people, and how to navigate the workplace organization . It’s something I’ve taken on quietly, but it’s a natural extension of what I’ve learned throughout my years in corporate America . As a seasoned employee, I have the benefit of experience - understanding that success in this industry goes beyond technical skills. It’s about reading people and situations , managing dynamics, and maintaining calm under pressure. Over my lifetime, I’ve honed the ability to read a room, defuse tense situations when possible , and support my colleagues in ways that strengthen the team. These aren’t flashy skills, but they have proven invaluable, both to me and the organizations , I’ve supported . Recently, a young bar back joined the team, eager to grow into a bartender role, I recognized his potential. He worked hard, but didn’t yet know how to position himself for the next step. Drawing on my experience, I shared with him some of the subtle but essential skills I’ve learned over my years—like knowing when to engage a customer and when to give them space, or how to manage the pace during busy nights without getting flustered. I also emphasized the importance of building relationships, both with customers and coworkers. Trust and connection are foundational in the hospitality industry, and being able to foster those relationships can make all the difference. I passed along insights into handling tough situations—reminding him that while many bartenders can mix drinks, it’s the ability to manage difficult moments with grace that sets the great bartenders apart. As he put this advice into practice, his confidence grew, and he started to stand up the the tasks. Eventually, when he requested an opportunity, his abilities were noticed, and he was promoted to bartender, a move that benefitted not only him, but the whole team. Watching his progress reinforced something, I’ve come to appreciate over the years: seasoned employees, when they are willing to share their knowledge, they can contribute to a culture of growth and development within the organization. By leveraging my experience and understanding of the business, I don’t just help individuals succeed—I help the organization thrive. And in doing so, I also find myself rewarded, not only in recognition but in knowing I’ve played a part in the long-term success of both my coworker but the company as a whole. #everyonehasachancetowin #TommysTapandTavern #Bartenders #Hospitality #365daysofSuperman #CompelAmerica

This is the true meaning of hospitality.

Staff Spotlight💡 ⭐️Merve Akbaş, Restaurant Manager⭐️   Merve joined the Il Gattopardo family to lead the team post-opening at the end of 2023. Today, she shares her experiences that have led her to where she is now, and how a career in Architecture led her to where she is now as our Restaurant Manager:    1- What made you choose a career in the hospitality industry vs others❓ Personally, as a Restaurant Manager the only reason I chose the hospitality industry over being an Architect, even right after I completed my diploma, was the love I have for building strong relationships with people, more than building building’s.   When I refer to ‘people’ I’m not only referring to the guests that you want to create memorable experiences for repeatedly with the service and quality of food you offer. They are also the people you want to achieve this goal with, your team, your family. When you combine this all together and reflect on the direct impact you have on the goals of the restaurant, that gives me many reasons to choose hospitality as a career, over and over again.    2- How would you describe your experience working at Il Gattopardo? 🐆🐾 Joining a team who are led by the most experienced leaders in the industry is very rare to find these days. Since I first joined, I continue to be challenged and learn from my leaders and team. When you are part of a team who were able to create this incredible concept from scratch and of course to see how successful it is, gives me extraordinary satisfaction.    3- What advice would you give to anyone considering applying for Il Gattopardo?✨💫 Working at Il Gattopardo requires passion, ambition, discipline, and the willingness to showcase your personality. If anyone has a desire to grow within the Hospitality Industry, I believe Il Gattopardo will be the best place to achieve this! It’s what we do, we learn, we improve, and we teach.   #careerdevelopment #teamwork #recruitment #hospitality

In this video, I chat with Minas Kotoulas, Group Head of Bars at The Wolseley Hospitality Group on 'Running an Efficient Bar' at London Competitions. Great chat. Learn how to stay ahead of industry trends, implement sustainable practices in bar operations, and manage both expected and unforeseen challenges. Whether you're a bar manager or hospitality professional, this video offers practical tips and strategies for optimizing bar operations and fostering a successful work environment.