How to Rock Restaurant Management: 5 Ingredients to Leading a Successful Team Paperback – April 4, 2017

Honestly the idea of reading books on how to be a better manager sounded dreadful however I started this book and didn’t stop till it was finished and was sad it was over. Great info. Easily to listen to.

Many,many years ago, while going through college, I worked in a extremely busy restaurant. I did all the jobs- busboy, dishwasher, short order cook, prep cook, waiter, cashier.. every thing except manager.I worked with a few great manger. People who were natural leaders, calm under pressure, people who you naturally wanted to follow and give your best. A few others were average. They did their jobs, but nothing special. And then, there were the bad managers. The people who you hated to work with. They were stressed, made everyone feel on edge, never thanked you for doing a good job.This book clearly points out the traits of a good effective manger, a leader. While it's geared towards restaurant managers, the simple, basic concpts of management and leadership can be applied to any business or organization.The difference is many people get thrown into restaurant management quickly at a young age. Any newly minted restaurant manager needs to read this book, and experienced managers would be wise to read it to in an effort to return to the basics.

Great book for personal growth as a manager. I thoroughly enjoyed her examples and advice.If I had to say a setback it's that it didn't really go into the business side of things, but I don't think it meant to.

When I was Ms. Silva’s age—a very long time ago, mind ya—I spent about 3 years working in restaurants, even starting in fast food, much as she did. I was never the manager. Quite frankly, I wasn’t motivated to be one. But I did suffer underneath a couple of really bad ones before I finally landed under a decent one or two.If you have aspirations of managing a restaurant, or you’re already in the job, you owe it to yourself, your team, and your boss (even if that’s you), to read this book. Silva hits all the pitfalls and their solutions in this great little book. I was happy to see that more often than not, she chose the word ‘leadership’ as opposed to ‘management.’ People really don’t need managers; they need leaders. If you are aware of the difference, you can still learn a few things in these pages. If you don’t know the difference, then you’re probably a really crappy manager, and you most certainly need to read the book.

I’m not a restaurant manager. Shoot, I have a hard time even spelling restaurant without spell-check. But I learned a lot through this book, and I now have new tools to add to my leadership shed and arsenal.This book comes in handy for any form of customer service and employee-employer interactions.Unlike many business books, this one is easy to read and Silva’s writing style has a natural charisma to it that draws you in and keeps you interested. Her personal stories and honesty really help to bring the reader along.While there aren’t many, I found her ‘peppered’ use of food connections clever and light-hearted, such as ‘Food for Thought’ summaries after each ‘Ingredient’ for successful management. The ingredients are actually discovered early on in the reading; they are “approach, taking authority, mastering guest relations, cultivating trust, and mindset.”The management styles she explores really helped verify some of my own management tendencies, thus encouraging me to keep at it while maintaining a ‘healthy’ balance.

Basic management overview, recommend if you are just starting to manage however pretty basic I don’t think I would of purchased if I sampled first. I found the dedication off putting.

Definitely a 100% must read if you are a new manager to quickly understand the concept of how to be a good manager. This book contains only the meat there is no fat at all.

Marlene WagnerI loved this book, and I loved the author’s delivery of content. I worked in restaurants for nearly 30 years from the hostess to food and cocktail server. I worked in every type of restaurant from fast food to high-end dinner restaurants catering to the famous in Beverly Hills, Ca. I never worked as a manager but was able to relate to every aspect of restaurant management the author wrote. If you want to go into the restaurant field, this book is a “must-read.” I can’t think of one thing the author missed about managing a restaurant. If you’re a frequent patron of restaurants, this book will give you tremendous insight in all that goes into creating your dining experience when it’s good and when it’s not so good. The book is a great read.

Love all the tips, examples and quotes to help us be a great manager and lead a successful team.

Poorly written, it just brushes off on the topics rather than giving good enough examples even.

As a newby in management. I learned that there's a lot to learn :) definitely will recommend to my fellow managers.

I’ve just finished your book and I’m so thankful for this amazing tool.Im a 28yo French restaurant manager working and living in Bangkok. I’ve been looking for great and useful Retaurant management books for a while without success until finaly find the grail.As you can imagine, working abroad with such different cultures can be more than tricky and I’ve been struggling many times with my European style of management which was absolutely not the good one.But now everything is way clearer, I can overlook all the mistakes I’ve made and how to fix it. Thanks to you I’m now able to be a better manager, a better leader as well as a better human understander. By the way, for a non English speaking born like me, your masterpiece is very easy to read and accessible to everyone. I don’t know if it’s was on purpose but it’s obviously a plus. I will genuinely recommend your book to all my fellow colleagues managers around the world.

Fantastic