A Case for Managing Restaurant ManagementPDF
Recently, Starbucks closed thousands of locations to conduct racial bias education and training after a manager at one of its Philadelphia locations called police to the coffee shop because two African American men lingered there for minutes without making a purchase. Outrageous? Yes. Surprising? Unfortunately, no – not in the hospitality space.
Not a week seems to go by without news of yet another restaurant controversy: be it the Starbucks fiasco or an employee-facing uproar like a high profile restaurateur sued for sexual harassment and misconduct, a chain settling a discriminatory hiring action, or the well-publicized resolution of a multi-million-dollar wage claim. What’s significant is the common denominator in most of these scenarios: the conduct of, or response by, front-line supervisors and managers.