Villa Restaurant Group’s Post

Respect: A Must-Have Ingredient for Dining Etiquette! 🚫 Let's address a crucial issue in the F&B industry that increased lately: The mistreatment of waitstaff. It's disheartening to witness disrespectful behavior towards those who work tirelessly to ensure our dining experiences. Remember, when you visit a restaurant, you're not entitled to belittle or mistreat the waitstaff. They are professionals deserving of respect, just like any other employee in any setting. Imagine if someone treated you disrespectfully in your workplace—how would that make you feel? Let's foster a culture of respect and empathy. Treat waiters with the same professionalism you expect in your own workplace. Appreciate their efforts, communicate kindly, and handle any concerns or complaints in a civilized manner. And no, it doesn't depends on your mood, it depends on your level of humanity.

Most of the good and bad reviews your restaurant receives has less to do with service and more to do with hospitality. Guests want to know you care. If your team would rather sit in the corner and talk to each other or look at their phone instead of create human connection with their guest, it’s time to get a new team. And when you interview new applicants, hire mindset over skillset. #restaurateur #restaurantcoach #restaurantowner #restaurantsuccess #mindset #hospitality

Here at Wray, we use 6 points of distinction that make all the difference in how we operate. Read more about what distinguishes us from the rest below! #ExecutiveSearch #recruitment #restaurant #hospitality

Most of the good and bad reviews your restaurant receives has less to do with service and more to do with hospitality. Guests want to know you care. If your team would rather sit in the corner and talk to each other or look at their phone instead of create human connection with their guest, it's time to get a new team. And when you interview new applicant, hire mindset over skill set. #Restaurant #Mindset

Leading a restaurant crew isn't always easy. Personalities flourish, and motivations differ. Foster a culture rooted in trust and mutual respect—where hard work is recognized, and worries are heard. Togetherness blossoms, enabling fluid teamwork toward shared success. #restaurantlife #kitchencrew #teambuilding

Feeback like a boss!!!! So I recently went to some modern Restaurant where I have to use etiquette you can understand in which type of restaurant I went to where the spoon and other things are of half kg itself!!! They ask me for the feeback. I wrote this!!! So is this good feeback?? #Restaurant #Feedback #Parry #Party #AllMoneyGone #MonthEndStart #NoSalary #HR #Manager #Corporate #Office #FancyThings #Ettiquette #AmeerLogoKaFood

Discover the Power of Camaraderie in the Restaurant Industry Embrace the incredible bonds formed in the kitchen. Join us as we delve into the unique camaraderie and friendships that thrive in the restaurant industry. Learn how these connections keep us motivated and drive our success, even beyond the 9-to-5 work schedule. #RestaurantIndustry #KitchenCulture #BondsThatLast #WorkplaceFriendships #TeamworkMatters #MotivationMonday #ProfessionalConnections #HospitalityLife #KitchenComradery #FriendshipsBeyondWork

What's the difference between Talent Acquisition and Recruiting? How about this metaphor: Think of it like fine dining... Talent Acquisition is your restaurant, while Recruiting is what's on your menu. There's plenty of options out there that provide great food, so how does your restaurant stand out from the crowd? 🥓

In a successful hospitality operation, which team do you think plays a more critical role: the front-of-house (FOH) Staff or the back-of-house (BOH) Staff? 1. Front-of-house (FOH) Staff - They are the face of the operation and directly interact with guests. 2. Back-of-house (BOH) Staff - They work behind the scenes to ensure smooth operations and high-quality food preparation. 3. Both Teams are equally important and contribute to the overall success of the operation. What do you think?

PASSION.   A few nights ago, while I was sitting at dinner at Corvino in KC, I was taken back to my time working in fine and nearly fine dining atmospheres through high school and college. I learned everything from how to perfectly set a table, to kitchen lingo, to fine dining rules, to wine service, and so much more. And it's never left me. I'm energized by amazing food, great service, behind-the-curtain processes of great restaurants, and people who share the general Food & Beverage passion that I do.     EXPERTISE.   As I was sitting watching the kitchen staff work at Corvino, my husband asking me questions about kitchen lingo and server training, I realized that THIS is an example of a vertical and specific industry experience that I should lean into in my Chief of Staff work. And I'm sharing this so you can do the same.   EXPERIENCE.   For almost 8 years, I deeply learned the inner workings of well-run, high-end, highly profitable resorts and restaurants. And, I quickly learned that because of my passion, curiosity, drive, and growing expertise, I did great work.    ✨   If you have the killer combination of *passion, expertise, and experience* in a certain specialty or industry, THIS is where you should LEAN IN, for your specific profession. For me, that's Chief of Staff work.   The perfect synergy of a job I love PLUS a vertical/industry that makes a lot of sense for me includes:   - Sports (volleyball specifically) - Fashion industry (from my time at Nordstrom) - High-end, customer-experience-focused food & beverage - Customer-experience-focused retail and tech - Fortune 500 companies (my love for & experience in big biz)   I recently wrote about my time as a Buyer for Nordstrom and how that experience helped make me a great Chief of Staff. When we lean into what we love, doing a job we are great at, good things follow.   I could write another blog about how my experience in fine dining atmospheres made me a great Chief of Staff.   But the point of sharing these stories is to help show that Chief of Staff experience can come from MANY places. The learning here isn't that there is a *perfect background* for a Chief of Staff, but instead many backgrounds leading to Chief of Staff.   And, the "common characteristics* that make a great Chief of Staff can show up across ALL verticals and industries:   - The ability to quickly assess, dissect, learn, and improve new environments. - How to find efficiencies. - How to make teams happier and more productive. - How to generally make businesses better.   So, reflect on your background. Think about what has made you great, and LEAN INTO your areas of expertise when thinking about your current job.   Your impact as a Chief of Staff with be exponentially higher when you support verticals that you are PASSIONATE about, have EXPERTISE in, and that you're EXPERIENCED in.   #chiefofstaff #CEO #generalist #executiveassistant #leader   Blog Post "Buyer at Nordstrom" link: https://bit.ly/43xBNGQ