From the course: Become a Better Coach for Your Team
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Specific and time-bound goals
From the course: Become a Better Coach for Your Team
Specific and time-bound goals
- At one point years ago, I turned one of my restaurants over to a manager and let her totally run the show. But after about a year, I realized that food costs had gotten out of hand. Food costs was at 45% and it needed to be much lower. So I worked with the general manager to coach the kitchen manager on how to get things under control. A year later though, it was clear that costs weren't going down, at least not fast enough. When I talked to the kitchen manager directly, his response was, "Well, we're getting there. "It's down to 43%." That's when it became obvious to me that I needed to coach my GM and my kitchen manager on establishing a goal that was specific and time-bound. So when you set goals, be specific. There are two things to think about for your team. The first is to assess how much of a change you're looking for or a target number. For the type of restaurant I was talking about, a range of 25 to 35% would…