In an era when employees seek a â€śwork-life balanceâ€ťâ€”which, on the surface, would seem to be an oxymoron in the restaurant industryâ€”restaurants should not be looking for a new type of manager to lead employees, but rather training managers to adapt to a new way of thinking. They need to be more talent-focused than outcome-focused.The restaurant industry relies on the attitudes, the skills and the talents of its workforce, and a successful manager will see that talent pool as a valuable asset ...
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Contact: Desiree Torres Desiree.Torres@penton.com