830: Carrie Luxem - 12 Step Termination Checklist workshop

830: Carrie Luxem - 12 Step Termination Checklist workshop

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee September 23, 2021 Duration: 1:16:26

Carrie Luxem Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, the founder and CEO of Restaurant HR Group, Inc. Carrie Luxem. You can find Carrie Luxem at her website www.carrieluxem.com or read her book Restaurant Operator's HR Playbook here. Carrie Luxem is the founder and CEO of Restaurant HR Group, Inc. and Carrie Luxem LLC and she is laser-focused on her mission to create more restaurant and leadership success stories. She is the author of Restaurant Operator's HR Playbook and will be publishing her second book (a soft skills playbook) in early 2022. With a restaurant industry focused HR career that has spanned over 20 years, Carrie is frequently sought out for her modern, yet simple and effective advice. She has been named as one of the top 50 women innovators in the restaurant industry and has been featured in Entrepreneur Magazine, Inc Magazine, Restaurant News, Pizza Today and Independent Restaurateur. She has a weekly column with 1851 Franchising, actively posts articles and videos on social media, and has appeared on several radio shows and dozens of restaurant industry and business-focused podcasts.

753: Workshop – Carrie Luxem on HR Systems and Recruiting

321: Carrie Luxem on Your Team Won't Care About You Until You Care About Them

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Let's do what's right, not what's easy."
In today's workshop with Carrie Luxem we will discuss:

12 Tips to Properly Terminate Employees

  1. Know the rules for your state
  2. Provide an employee handbook
  3. Take the onboarding to heart
  4. Track and document employee performance
  5. Coach your team
  6. Creating improvement plans
  7. Initiate corrective action
  8. Gather documentation and input
  9. Keep it private
  10. Be professional and to the point
  11. Share legally required information
  12. Learn from each termination

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

Contact info:

Find Carrie's book Restaurant Operator's HR Playbook here

www.carrieluxem.com

www.restauranthrgroup.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don't forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Carrie Luxem for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Eric Cacciatore sits down with the people who actually run the show in the world of food service. Restaurant Unstoppable with Eric Cacciatore is built on conversations with established restaurateurs and seasoned professionals who have navigated the intense realities of the industry. Twice a week, these interviews dig past the surface, focusing on the tangible details of leadership, team management, and effective marketing that separate a thriving venue from a struggling one. You’ll hear firsthand accounts of what worked, what didn’t, and the often-overlooked decisions that shape a restaurant's path. This podcast serves as a direct line to collective experience, whether you're dreaming of your first opening or steering a multi-location group. The dialogue is practical, centered on the daily grind and long-term strategy needed to build something lasting. For anyone invested in the business of hospitality, these regular episodes compile a vital resource, turning shared insights into actionable knowledge for your own journey.
Author: Language: English Episodes: 1000

Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
570: Sharon Watkins on Never Being Above Asking For Help [not-audio_url] [/not-audio_url]

Duration: 1:26:50
In 1988, Sharon Watkins closed her Austin ad agency and purchased a defunct little dive, Chez Fred. Her vision was to combine the delectable delights of an old-world bakery with the convivial cuisine of an American-style…
569: David Denney on What To Know Before Entering a Partnership [not-audio_url] [/not-audio_url]

Duration: 1:11:35
Today we're here to discuss partnerships. Specifically, how to enter partnerships and protect everyone's interests. We'll explore two verticals: 1) strictly financial partners; and 2) partners who will be working in the…
568: Nic Yanes on Managing Your Managers [not-audio_url] [/not-audio_url]

Duration: 1:18:24
Originating from Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study Culinary Arts at Weste…
567: Matthew Bolick on The Power of an "Us" Mentality [not-audio_url] [/not-audio_url]

Duration: 1:24:50
Hailing from Fort Worth, TX Matthew Bolick eventually found his way to Austin were he began working in cafes. While working as a barista at Frank Restaurant, Bolick met Matt and Grady Wright, who were working in the tech…
566: Nathan Lemley on Taking Over a Brand and Making it Your Own [not-audio_url] [/not-audio_url]

Duration: 1:15:48
Nathan Lemley grew up in Katy, TX and attended the The Art Institution of Houston. After graduation, Lemley worked in some of Houston finest restaurants before making the move to Austin where he accept the position of Ch…
565: Ben Sabin on Growing Your Network Before Growing Your Brand [not-audio_url] [/not-audio_url]

Duration: 50:02
Hailing from Houston, TX, Ben Sabin is a Graduate of Edwards University where studied Communication, Advertising, PR, and Marketing. A few years after graduation Sabin did some independent contracting before bartending a…
564: Sarah Heard on a Building a Company of Managers [not-audio_url] [/not-audio_url]

Duration: 1:16:31
Sarah Heard split her time growing up between Conroe and Lockhart, TX. In high schools a way to pay for her first car, she started working at a local restaurant and immediately fell in love with the industry. A few years…
563: Harland Scott on Building Your On-Boarding Standards [not-audio_url] [/not-audio_url]

Duration: 54:19
Today, we're here to do a deep dive into the on-boarding process and why standards are so important. By the end of this conversation you'll know what the on boarding process done right looks like. To lead the discussion…
562: Travis Tober on Attention to Detail, Service, and Programming [not-audio_url] [/not-audio_url]

Duration: 1:30:11
Hailing from Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays. Tober Settled in Austin fo…
561: Philip Speer on Bouncing Back After Losing It All [not-audio_url] [/not-audio_url]

Duration: 1:27:58
Hailing form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc's Bistro, and Jean George Vongerichten's Bank. In 2005, Speer took the role o…