David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains.
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David Flaherty, marketing director, Washington State Wine Commission
When it comes to staffing, being a restaurant or bar manager is much like being a chess player: You’ve got pawns, bishops, rooks, knights and, ideally, the queen to play with.
While all the pieces are important, each one has different capabilities and strengths. It doesn’t take Garry Kasparov to tell you that going into battle with as many high-level pieces as possible is always the preferred method.
Building a staff of rooks and bishops takes time and constant attention, and in an industry known for transience and high turnover, staffing is the biggest challenge that any management team faces. Learning to nurture great employees and create a culture that offers rewards that go beyond the financial is the surest way to protect your kin...
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