Ok so here is this character that in my style would like to say “has a childhood problem”. The most common mistakes we as hotelier do is to try and be someone else. In this process we forget who we are, such is the case of this hotelier who claims to have over 2 decades of experience in the “hospitality” industry.
Firstly Mr. Two Decades must understand we live in another era, hospitality has changed, people who work for hospitality have changed. Gone are the days when you have a lesser educated soul coming in to your office and asking for a job. Now you go to different institutions in search of “human resource”. You show a PPT and have to convince a student that your organisation is “avant grade” and would be a better place than the others in your market segment. The point here is there is someone trusting you and joining you institution so that he can make it big in the corporate set up.
But you have other plans. Your agenda is very clear that all bulbs in the restaurant have to work, good point but please do not yell at the restaurant manager as he does not change the bulbs in the restaurant. Floors cannot be polished any time and every time you want. There is a schedule and there are constrains. The restaurant manager does not polish your floors, So please never embarrass anyone in front of his team or other HODs. You do not Invert a bar stool and say why is the bush dirty again good point you cleanliness freek, but the bush is fixed so that your floor does not get scratched. Remember an eye for detail is good but when you have everything arranged in a particular formation it looks to artificial and this you must realise, fine hospitality is about crispness and fine hospitality is about guiding your young team, moulding them into fine hoteliers with good eye for detail. Its not about yelling and screaming or humiliating people, no one learns that way. The art of being a good leader has a complete different definition its not about being a terror. The whole hotel just wishes you never exist!!!!
Ok for people who eventually some days reading it and for people who actually relate to the charactor. Imagine you are at your restaurant and the guy actually spits on the floor and then moves his palm in a circular motion and looks at you and says why is the floor dirty.... Yuck!!!! I mean how grooos!!!! Boss understand you are just making a Mickey out of yourself in front of a wiping boy in the back area. The positive side is that you have now officially become the point of discussion in the cafeteria, smoking zones and the locker rooms!!!!
Listen to this one and trust me this is true. We all know with great positions comes great responsibility, we all know that lunch breaks are very short for a busy hotel head, but hey this one takes the icing on the cake, The soup is piping hot, ahhhherrr no time..... aye come here... bring some ice.... The waiter gets scared takes the ice bucket....... he chucks in three ice cubes into the soup and gobbles it down. Difficult to believe but yeah this is Mr Two Decades himself.
The Back areas are important but hey when you have a large operations and large events your back area cannot look like your front of the house, if you want it that way then please give the operator enough staff not three waiters and himself and expect perfection
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