How can you demonstrate teamwork in Food & Beverage Operations?

Servant Leadership Style Establish periodic Team Meetings *Know your audience. *TEAM SWOT ANALYSIS *Set Achievable Expectations *Encourage feedback and suggestions for Continuous Improvement. *Always Follow up Team Building & Development Training exercises. Coach and Motivate Encourage empathy and respectful communication. Conflict Resolution. Praise and Recognition. Get to know your team members personally to understand motivators.

It all begins with the leader... There are many people these days talking about leadership and leadership skills. It's the new "thing" isn't it? Problem is, there is so much talk about leadership that it is easy to drown in the tsunami of information being thrown at us. Yes, it's true: The success of a team begins with the leader. So, where are we supposed to begin to unravel all there is being said and shared about leadership. I choose to keep it simple. I have the following goals in my leadership roles: 1. Achieve team objectives. 2. Ensure team stainability. (Don't destroy the team on the way to objectives) 3. Make every team effort a growth event. 4. Achieve optimum results beyond goals. (Let the team be the best team they can be)

Diversity and inclusion are often spoken about. I sometimes wonder why it is even an issue. Diversity is strength. It's as simple as that. In every establishment we need diverse sets of skills to get the job done. In different cultures, in different ethnic groups, in different genders, in all the differences between people, we find the Species Code, the code of diversity. As a species we are designed to be different for the sake of survival. We all bring different ingredients to the pot to make a delicious broth. Embracing diversity and inclusion is not just about moral integrity, respect and dignity. It is a business approach that makes sense. I embrace diversity as a human and a leader, because I understand Life and Business!

It is not easy to establish teams in food & beverage units. High turnover rates, high stress-levels, intense work situations and long hours are some of the culprits. Add to that the unique blend of team members we have, and you face the odds. The principal ingredient of TEAM is commonality in our goals. I cannot look beyond this point when speaking of team building. In hospitality it often happens that our team members live past each other in a high paced rat race from shift to shift. Sometimes they don't even know each other's names. As leaders we need to establish common goals for our teams. We need to find common motivators. This is easier said than done. But it can be done, all you need is the intent and commitment.