Restaurant Leadership Coaching
Coaching for restaurant owners, general managers, chefs, and multi-unit leaders who want a team that runs well even when they're not on the floor.
What is restaurant leadership coaching?
Restaurant leadership coaching is one-on-one and team coaching for restaurant owners, general managers, chefs and multi-unit leaders who want a team that runs well even when they're not on the floor. Hospitality Leadership Coach (HLC) coaches have led teams in Michelin-starred and James Beard-recognized restaurants, and Jannine Enricuso spent 12 years as a restaurant GM. Common topics include owner dependency, getting the kitchen and the floor working as one team, accountability without damaging the culture, communication under pressure, and new managers promoted from within. Coaching is led by coaches credentialed by the International Coaching Federation (ICF) and follows the D²E³ method. One-on-one packages are $15,000 (Senior Leader) or from $20,000 (Executive, for the C-suite) for six months, team coaching starts at $5,500, and groups can ask for an Enterprise Partnership quote.
What restaurant leaders bring to coaching
HLC's coaches have led teams in James Beard-recognized and Michelin-starred restaurants.
Owner dependency
A restaurant that only runs well when the owner is there.
Front and back of house
Getting the kitchen and the floor working as one team.
Accountability
Without damaging the culture or losing good people.
Communication under pressure
During service and after it.
New managers
Promoted from server, bartender, or line cook.
Multi-unit leadership
Keeping standards consistent across locations.
Services for restaurants
Where restaurant leadership shows up in the numbers
Leadership habits show up in the numbers owners watch every week. Coaching conversations with restaurant leaders often start from one of these.
- Prime cost: GMs and chefs who own food, beverage and labor costs instead of waiting for the owner to flag them.
- Labor percentage and scheduling: staffing to covers without burning out the team.
- Ticket times and table turns: front-of-house and back-of-house alignment when the rush hits.
- Comps, voids and waste: accountability habits that start in pre-shift.
- Manager and staff turnover: keeping GMs, sous chefs and key hourly staff.
- Consistency across locations: shared standards, so a multi-unit group runs the same everywhere.
We don't run your numbers for you. We coach the leaders who move them.
Why restaurant experience matters
HLC coaches have lived the nonstop pace, long hours, and high stakes of restaurant leadership, in operations from Miami to San Francisco.
Edward Vicedo, MCC, ACTC managed Michelin-starred restaurants. Jannine Enricuso, ACC spent 12 years as a restaurant GM and coaches leaders from Michelin Guide restaurant Che Fico. Every engagement follows our D²E³ method.
What hospitality leaders say
Having been in the hospitality industry for over 30 years, I have dealt with numerous consultants and coaches. Clifton is by far the best I have worked with. His insights are valuable, his recommendations practical, and he is very easy to communicate with.
He challenges you with thought out questions and hold the team accountable for their goals set forth. I recommend his coaching sessions for yourself or your team looking to grow.
From LinkedIn recommendations. Read them all on Clifton’s profile
Frequently asked questions
What is restaurant leadership coaching?
Restaurant leadership coaching is coaching for restaurant owners, general managers, chefs and multi-unit leaders who want a team that runs well even when they’re not on the floor.
How can I get my restaurant to run well without me there?
Owner dependency is one of the most common reasons owners start coaching. The work focuses on developing managers who hold standards and make decisions, so the restaurant runs well when you’re off the floor.
How do you get front and back of house working as one team?
Team coaching brings FOH and BOH leaders into the same sessions to build shared goals, clearer communication during and after service, and accountability that doesn’t damage the culture.
Do you coach new managers promoted from the floor?
Yes. Leadership development is built for new and mid-level managers, including those promoted from server, bartender or line cook.
Who are HLC’s restaurant coaches?
Edward Vicedo, MCC, ACTC managed Michelin-starred restaurants. Jannine Enricuso, ACC spent 12 years as a restaurant general manager and coaches leaders from Michelin Guide restaurant Che Fico.
How much does restaurant leadership coaching cost?
One-on-one coaching is $15,000 (Senior Leader and High-Potential) or from $20,000 (Executive) for six months, and team coaching starts at $5,500. A discovery call helps you choose the right starting point.
Restaurant coaching at a glance
| Topic | Details |
|---|---|
| Who it is for | Owners, GMs, chefs and multi-unit leaders |
| Common focus | Owner dependency, FOH and BOH as one team, accountability, communication under pressure |
| Coaches | ICF-credentialed, with Michelin-starred and James Beard-recognized restaurant experience |
| Formats | One-on-one coaching, team coaching, assessments, Enterprise Partnerships |
| Investment | $15,000 or from $20,000 (six months, one-on-one); team coaching from $5,500; Enterprise Partnerships by quote |
Build a team that runs without you on the floor
Tell us about your restaurant and your managers. A discovery call is enough to decide where to start.