The goal of this class is for restaurant leaders to leave strongly encouraged, more enthusiastic, and better equipped to lead both themselves and others with excellence. The eight-hour class seeks to strengthen leaders through understanding and implementing the “The Three C’s of Leadership:”

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    Consider your people, purpose and product. Focus intently on the ‘why’ of the business, the local vision of the restaurant, unity within the team and achieving measurable results.

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    Control the POWER of your decision making. Make decisions that model and coach Proactivity to prevent reactivity, Ownership to promote collective action, Witness to strengthen belief, Efficiency to foster good stewardship and strengthening Relationships to quantify effectiveness.

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    Communicate more effectively with your team. Apply the Language of Leadership, execute Servant Leadership and Celebrate the “Wins.”

Classes are offered regionally on a regular basis.

Attendance/CostLengthMaterials
Minimum 25 attendees. $250 per person: 4th leader free with purchase of 3 seats.8:00AM – 4:30PM with a luncheon included.LEAD workbook provided in class. Students leave with support materials and fellow participant contact info and on-going links to ‘best practices’ in the restaurants.

Customized ‘in-house’ and ‘in-depth’ workshops addressing specific restaurant needs and targeted goals are also available. Please contact us for more details on these services.

No refunds will be given after registration. Anyone may take the place of another. 

LocationDateClassRegister
TBDTBDLEAD-Instructor: Shelby Gresham

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