PROMOTING RESTAURANT EMPLOYEES

By Mindy Kolof

Summary: Thinking about promoting from within? Jason Kaplan, CEO of JK Consulting, an international restaurant consulting firm based in New York City, shares the essential qualities to look for.

JK Consulting Quotes:

High achieving servers are offered the chance to become supervisors, but as frequently happens, opt to remain servers compensated by the largesse of tips.  Still, there are other ways to reward outstanding performance, advises Jason Kaplan, CEO of JK Consulting, an international restaurant-consulting firm based in New York. These can range from assigning choice sections in the dining room or a promotion to senior server entitled to a bigger share of the tip pool, or creating a new position with more responsibility and commensurate financial incentives.

Seniority doesn’t need to be the primary factor for advancement; owners should consider a variety of traits that signify an employee who’s on the way up.

Kaplan ticks them off:

• Thorough mastery of current role and an understanding the systems you’ve created
• Timely, dependable, responsible
• No need to be micromanaged
• Want to learn, no ‘know it all’ attitude
• Calm, unflustered under pressure
• Team player, flexible, first to step in and volunteer to do what’s needed
• Ability to multi-task, willingness to be cross-trained
• A passion for the business, and a real belief that this is not just a job, but a career path for a lifetime.

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