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About the author:
Hi. I'm Jeff. I have been in the food service industry for over 25 years. I have worked in every restaurant job from bussing tables, dishwashing, cooking, serving and management.
In nearly every restaurant where I worked, I used my fact-finding skill and keen intuition to figure out where losses were coming from. I earned my first management jobs when I figured out and reported who was stealing from the restaurant. I read the facts, I observe what is happening and I can find the problem and the solution.
My training came from various corporations and individuals. My experience taught me what works and what does not work. I received intensive management training and schooling at several of the corporate restaurants where I worked.
I know firsthand that it takes dedication, passion for your job and a desire to provide the best service to make your restaurant succeed. Previous co-workers will tell you that I am passionate about cleanliness and sanitation in the restaurants.
All those years of experience, learning and fact-finding have helped me know the systems and procedures that will be beneficial in making your restaurant successful. I am very observant and wise at seeing what can improve your restaurant's success.
Hi, I'm Donna. I have over ten years of experience in training. I've trained in several different fields and venues.
I've worked as a technical trainer where I trained staff and customers how to use different software.
I was also a Training Coordinator and trainer for social service organizations. I worked in HR and learned from the best.
For the past twelve years, I've been a CPR Instructor.
I have worked with so many different types of people, from young children to adults.
While I earned my BA in Behavioral Science, I worked in the college kitchen and library, and during the summer I was a short order cook and server.
When my kids were young, and jobs were hard to find, I earned extra income for my family as a server. While working full-time, I have taken a second or third job in a restaurant for the extra income.
One of my greatest loves is training people.I am very passionate about helping others gain something new from the training. I have trained one-on-one and trained large crowds of people. I always want to feel connected with the people I train. I get excited when I help people learn something new.
The Manager's Walkthrough and Figure Eights
A Guide to Restaurant Management
Mr. Jeffrey David Schim
Mrs. Donna Lynn Schim
Ms. Phyliss Del Cecato-Dixon
'The Manager's Walkthrough and Figure Eights' describes the path that each manager should follow to maintain superb operations. Do you want to keep your restaurant clean and orderly? Do you want top-notch customer service? The details in this book provide the key ingredients to make that happen!
A good manager follows a consistent daily path?we call it the Figure Eight. The Walkthrough is the most important Figure Eight and sets the shift up for success! The information in this book is widely used in corporate restaurants?if it works for them, it will work for you.
This is a great resource for teaching new managers or for people studying about the food service industry. Any restaurant manager can acquire valuable information from this book. You could use it as a training guide for all your managers to keep them on the right path. This book is full of colorful illustrations, with proven forms and checklists that are a ready resource for you to use. Feel free to make copies of any forms in the book, or visit the Workplace Wizards website for more great forms, resources, and ideas! (http://www.workplacewizards.com)
- Publication Date:
- 1477675906 / 9781477675908
- Page Count:
- Binding Type:
- US Trade Paper
- Trim Size:
- 8.5" x 11"
- Full Color
- Related Categories:
- Business & Economics / Management / General