The document discusses key aspects of restaurant operations and talent management, including providing excellent service to guests through hospitality, listening, and quality; managing employees through proper training, accountability, and respect; ensuring every guest leaves happy through service, empathy, and problem solving; building strong teams through continued hiring, training, and culture development; retaining employees by treating them fairly and creating a good work culture; and executing operations successfully through meeting objectives, forecast-based scheduling, coaching, and quality food and service.

1. Restaurant Operations and
Talent Management
● Service
● People Management
● Every Guest Leaves Happy
● Retaining Employees
● Building Stronger Teams
● Operations Execution

2. Service
● Providing guest great hospitality
● Listening
● Suggesting
● Delivering Quality
● Inviting guest back

3. People Management
● Setting employees up for success
● Proper Training
● Employee accountability
● Listening to employees request
● Respect

4. Every Guest Leaves Happy
● Service
● Hospitality
● Listening (people want to be heard)
● Showing empathy
● Solving problems

5. Building Stronger Teams
● Keep hiring
● Hire better people
● Create a strong culture
● Continue to train and set standards
● Pluck the dead weeds, Firing employees

6. Retaining Employees
● Treating employees fairly
● Holding all employees accountable
● Listening to employees
● Creating a good culture
● Incentives

7. Operations Execution
● Hit all operational objectives
● Scheduling based on business forecasting
● Constantly coaching employees
● Sense of urgency
● Delivery quality food and service