Teaching Service Givers about the "Roles" They Play in Your Operation's Success. (Third in Series) Review last month's series at: http://www.ronyudd.com/popn050927.htm 

Key Roles of Service Leadership. Every staff member should be taught from the very beginning of their employment about the various roles that they need to play in the delivery of great service. Learning these different roles is not only critical to their development as a team member but also in their success as a key person on the front lines of service. 

This month's Three Service Leadership roles are:   

• The New Idea Leader-This creative and innovative associate acts as the leader of Idea Development and will work with their colleagues to develop any marketing or operating suggestions they may have. These suggestions may reflect menu selection or industry trends they’ve noticed both inside and outside of your establishment.  For instance, if the lunchtime crowd consists of hungry consumers from the neighboring shopping malls or plazas, they may develop the ideas that adapt the Soup and Salad special into the Hat Boxed Lunch or Shopping Bag Special.   

• The role of “Mr. /Ms. Manners” ensures table setting etiquette and “server language” etiquette.  For instance, this leader will check that the proper flatware is set for the corresponding courses, or matches the needs of your menu, and even reminds other servers on simple etiquette like bringing iced tea spoons when a glass is ordered.  Mr. or Ms. Manners also sets the example of proper server “language.”  You will never hear them say “What’s up?” or answers a guests question with “I don’t know,” no matter how relaxed the setting of your establishment.  They may remind others during the pre-service line-up to stand-up straight, make eye contact, and be confident.  

• Their colleague, “Mr. /Ms. Enter the Name of Your Town Here” which I have generically dubbed “Mr. or Ms. Community” helps to enrich and connect your establishment directly to its customer base and neighborhood.  At line-up, they announce any community events that the guests may want to check out or that they may have just arrived from. They also suggest to you any charity or non-profit organizations that the establishment may want to become involved with.

Key Reminder: Managers as you would expect have to take the lead in all these roles, but the more team members that are playing these different roles the better chance service leadership has to flourish in the operation.  

This month's Point of Profit is Creating a Hiring Gauntlet. Many of our readers are familiar with our famous Menu Gauntlet. This is the same concept applied to the hiring process. Over the next seven issues we'll explore the Seven Steps of the Hiring Gauntlet. 

Step One: Position Audit-Do we need this job/position or can it be combined with another? What are the opportunities here? Each time a position opens up take a moment to consider the following:   

• Is the job or position the same as when you created it? What has changed? 
• What skills does this job require?-(not what the person filling the position had)
• Review the actual tour of duty. Adjust the schedule based on the needs of the operation.

Annual MentorCares™ Leadership Conference-Will be held on Friday October 28th in the D.C. area. If you are interested in becoming a trained adult mentor or would like to attend and learn more about our 12 Leadership Skills and 12 Life Skills just drop us an email at ron@leadershipcares.org. Our adult mentors are making a huge difference in the lives of D.C. area young people!                                 

Career Building Plan-How are you doing on your career building goals? Review the Seven Things you can do to enhance your career that we laid out in January. Click: http://www.ronyudd.com/popn050126.htm. 

Putting in place a plan to accomplish the 7 things is the real test of success. This month a couple of thoughts on how to Put Your Career Building Plan into Action! 

• Be Selfish About Your Self-Development-This not easy for people in the food business. You are used to giving yourself to your employees and guests and then there is little left for you. Carve out the time and then protect it ferociously even if it's just one full hour a day. Then own that one hour each day--for yourself!
• Look for Opportunities to Do Career Building Things as part of your day to day work. As you search for yourself search for things that could help others on your staff. Whether it's web exploration or going to a seminar or workshop---Be thinking about what the information could do for others on your staff.
• Identify Company Mentors-Those that have been there and done that. Start an email relationship--tell them that you are working on getting better at X and you know that they've done X and maybe you could get some advice. This also widens your circle within your organization.

Next Step: Pick your favorite from the list above and give it a try over the next month.   

• Food Arts-www.foodarts/freeoffer.com Every creative person on your staff should be reading these. 
• Website for restaurant professionals by restaurant professionals www.restauranedge.com
• Everything culinary--from tools to recipes to career help www.escoffier.com