Working in the dynamic world of hospitality can be an ever-changing adventure. No two days are the same, especially when you've earned your stripes in a union hotel. With seniority comes a unique perspective on operations, a wealth of knowledge, and a memory of managers who have come and gone. Today, we're going to delve into a particular type of manager—the "Butterknife" manager - and explore how to navigate this tricky terrain.

Starting a new job as a manager can be both exciting and challenging. For first-time managers, the excitement is often at an all-time high as they bring new ideas and enthusiasm to make a difference. However, this excitement can quickly turn into overconfidence, especially in a union property where the actions of managers are closely scrutinized. In this blog post, we will explore the challenges and opportunities that come with being a first-year manager in a union property, specifically in the food and beverage department at a Union Hotel.

Are you a newly promoted manager in the food and beverage industry? Congratulations! However, the challenges that come with this new role can be overwhelming. One of the primary challenges is dealing with conflicts in the workplace. Conflicts can arise from misunderstandings, miscommunications, or even toxic masculinity.

Toxic masculinity is a hot topic in today’s world, and the food and beverage industry is no exception. It can manifest in various ways, including aggressive behavior, power struggles, and lack of empathy. If you’re not equipped to handle these situations effectively, they can escalate and create a toxic work environment.