Running a restaurant looks different than a lot of people think. There are relationships with vendors to maintain, reservation management and optimization, staffing, orders, invoicing, and then there is the actual service aspect that most people think is the bulk of our job. Before our service starts, there are about three to four hours of other work that need to happen, so we stay efficient, and our staff can make the most money possible.

I think the General Manager role is misunderstood. We are culture builders, and culture is not just a slogan. It is built through daily decisions and consistent standards.

Here are five ingredients I focus on to create a strong culture as a general manager:

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