In the fast-paced hospitality industry, the decisions made by managers and chefs are at the heart of operational success and financial performance. Weekly coaching sessions provide a structured and focused opportunity for these key team members to review performance, tackle challenges, and plan improvements. By fostering collaboration between managers and chefs, these sessions align efforts across operations and the kitchen, ensuring the entire venue operates efficiently and profitably. The results can be transformational—even in challenging markets.
1. Empowering Managers and Chefs to Achieve Goals
Weekly coaching sessions ensure both managers and chefs understand their role in achieving the venue’s financial and operational objectives.
- Clear Priorities for Managers: Managers focus on KPIs like sales, labor costs, and overall profitability.
- Kitchen-Specific Goals for Chefs: Chefs focus on food costs, wastage, and ensuring menu profitability.
By aligning their efforts, managers and chefs work together to achieve the venue’s broader financial and operational goals.
2. Creating Accountability Across Teams
Regular coaching sessions establish a routine of accountability for both managers and chefs.
- Reviewing Progress: Each session begins with a review of the previous week’s goals, highlighting successes and areas for improvement.
- Fostering Ownership: Both managers and chefs take responsibility for their areas, knowing they’ll report on their progress during these sessions.
This cycle of planning, execution, and review ensures that everyone remains focused and accountable.
3. Building Financial Knowledge
Weekly coaching sessions are an opportunity to improve the financial literacy of managers and chefs.
- Managers: Learn to analyse financial reports, track KPIs, and connect these metrics to operational decisions.
- Chefs: Understand how food costs, menu pricing, and wastage impact profitability.
Financially savvy managers and chefs make better decisions, contributing to the overall success of the venue.
4. Addressing Challenges Before They Escalate
Hospitality venues face daily challenges, from fluctuating sales to supply chain issues. Weekly coaching sessions provide a platform for proactive problem-solving.
- Managers: Discuss staffing challenges, service quality, and operational issues.
- Chefs: Address inventory shortages, menu performance, and kitchen efficiency.
By addressing these challenges early, managers and chefs can prevent small issues from turning into larger problems.
5. Encouraging Collaboration Between Front and Back of House
Weekly coaching sessions strengthen the relationship between managers and chefs, ensuring seamless communication and collaboration.
- Shared Goals: Managers and chefs work together to align service quality with food preparation and delivery.
- Improved Teamwork: By discussing challenges and successes together, both teams feel supported and united in their efforts.
This collaboration leads to better customer experiences and smoother day-to-day operations.
6. Driving Continuous Improvement
Weekly coaching fosters a culture of ongoing improvement by focusing on actionable insights and measurable progress.
- Goal Setting: Managers and chefs set weekly goals tailored to their areas of responsibility, such as achieving specific labor-to-sales ratios or reducing food waste.
- Learning from Data: Both teams review trends and performance metrics to identify opportunities for improvement.
Applying the PERI principle—Plan, Execute, Results, Improve—ensures every session contributes to better outcomes.
7. Case Study: Turning a Winter Struggle into Success
Weekly coaching sessions can deliver tangible results, even in challenging market conditions.
- A venue manager recently shared that, for the first time in 10 years, their venue achieved a profit during winter—a season they traditionally struggled with.
- Through consistent weekly coaching, they stayed focused on aligning costs with revenue while still striving for improvements.
- The result was their most successful winter ever, even in a tough market, and a strong foundation to build upon for future seasons.
This transformation highlights the power of coaching to turn historical challenges into new opportunities.
8. Improving Decision-Making
With regular coaching, managers and chefs are equipped to make informed decisions that benefit the entire venue.
- Managers: Use financial and operational data to guide staffing, promotions, and service strategies.
- Chefs: Adjust menus, portion sizes, and inventory orders based on profitability data and customer feedback.
This data-driven approach ensures decisions are purposeful and aligned with the venue’s long-term goals.
9. Enhancing Overall Venue Performance
The ultimate goal of these coaching sessions is to ensure the entire venue runs efficiently and profitably.
- For Managers: Improved sales, labor efficiency, and overall profitability.
- For Chefs: Optimized food costs, better menu performance, and reduced waste.
When managers and chefs work together, the entire venue benefits from their combined focus and expertise.
Coaching Managers and Chefs for Success
Weekly coaching sessions are a powerful tool for hospitality venues, providing managers and chefs with the support, guidance, and accountability they need to succeed. By aligning their efforts, fostering collaboration, and focusing on financial and operational metrics, these sessions drive continuous improvement and measurable results. The success of a venue—whether during peak seasons or traditionally slow periods—relies heavily on consistent coaching and focus.
For venues looking to thrive in a competitive industry, investing in regular coaching for both managers and chefs is a proven strategy for success. Together, these key team members form the backbone of a more efficient, profitable, and customer-focused operation.
