Do you know what it’s like to see a car barreling down on you with reckless abandon? Maybe the driver is distracted with a cell phone, engaged in a discussion with a passenger, or simply spacing out – but regardless of the reason, you see the impact before it happens, and you are unable to move out of the way. The anxiety, pure fear, sense of helplessness, and wonder about what comes next is crushing you. Maybe the driver wakes up in time and avoids the impact, but even if he or she does, you are left drained, confused, uncertain where to turn, and scared for a time. This is what it feels like to be in a management position before you have the experiences and wisdom to act or react appropriately. You see the collision coming and feel helpless to change the inevitable outcome.

I see way too many impatient cooks, sous chefs, and first-time supervisors thrust into a position they are not ready for and even more who feel they are ready and deserving of that type of role when, in fact, they are nowhere near ready. The blame can be placed on the employer and the employee with equal justification. The employer for pushing the person beyond their abilities, way too soon, and the employee for not using common sense and acknowledging that they are not there yet. The damage can result in denial or long-lasting self-doubt by both parties. There is a process – a process that is engaging and effective and it begins with patience.

Typically, those who seek out those complex positions of manager, chef, or owner/operator are Type-A personalities. Type-A’s typically portray attributes both positive and negative. On the positive side, they tend to be Perfectionists, always seeking to be excellent at everything they do; Ambitious – always looking to better themselves and move forward; Competitive – hopefully in a good way, realizing that their greatest competitor is their own willingness to improve and win; and cognizant of the need for Urgency to get things done. Now, anyone of those traits can also be negative if they are done to a fault feeling that any cost associated with “getting there” is okay. But what is most un-nerving about many Type-A’s is that if they can’t seem to cross the goal line, they will either place blame elsewhere and embrace Aggressive behavior towards others and even lash out with Anger or internalize defeat and begin to spiral into a dark place. So, if this sounds like you, then take a deep breath, shake it off, stand tall and listen. There is a process, and it begins with patience.

[]       KNOW WHERE YOU WANT TO GO

It was Lewis Carroll in his masterpiece: Alice in Wonderland, who wrote:

“If you don’t know where you are going, any road will get you there.” We all need a goal, even if it evolves over time. Cooks hoping to become chefs or owners; trainees hoping to become managers or entrepreneurs, have a defined mission and a mission can become the driver in your life. Without this, you are subject to whichever direction the wind blows and will often be caught off guard when opportunity comes your way.

[]       LEARN WHAT IT TAKES

Do your research. Your current position and the one defined in your goals is completely different. There will be new skill sets, pieces of knowledge, processes, challenges, and obstacles that you must learn to build and navigate. Read about them, study different approaches, accumulate resources, and seek out opportunities to build a new level of confidence.

[]       CREATE A ROADMAP

What are the steps to reach your goal and what is a timeline? Have a plan, stick to your plan, work your plan.

[]       ALIGN WITH A MENTOR

Find a person or persons who has already gone through the process and tap into their experiences. Everyone benefits from a mentor network – this is your strength, your pool of knowledge, and your coaching staff. Find them and pay attention.

[]       BE REALISTIC

Hey…it takes time. Two of the greatest factors leading to success are birthdays and experiences (especially failures for they allow us to learn). The best managers, chefs, and owners are ones who have a portfolio of experiences to draw from. This doesn’t come overnight. Sorry to burst your bubble, but a person offered the job of chef or manager at the ripe old age of 21 simply doesn’t have a full tank of experience gas. Trust me, I’ve been there – just like that car barreling down on your position.

[]       STAY THE COURSE

Once determined, a goal can only be reached if you stay the course. Too many people give up when the going gets tough. Commit, commit, commit.

“Fail seven times; stand up eight.”

• Japanese proverb

[]       BUILD EXPERIENCES

Take advantage of what is offered, seek out every opportunity to learn and grow from those opportunities. Every day provides a chance to learn something new and come closer to those goals. Experiences are your friends.

[]       LEARN FROM YOUR MISTAKES

No one has said it better:

“I’ve missed more than 9,000 shots in my career. I’ve lost almost 300 games. Twenty-six times, I’ve been trusted to take the game winning shot and missed. I’ve failed over and over and over again in my life. And that is why I succeed.”

• Michael Jordan

[]       WHEN THE TIME IS RIGHT, IT’S RIGHT

The time might not be now, even if the opportunity comes your way. Know what you don’t know and work hard to change that but be very leery of taking on that exciting position if the time isn’t right. You’ll know when you’re ready. When you are competent you will feel confident and when you are confident you will succeed.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

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