Manage Boss Lead: Three Essential Hats For Restaurant Professionals

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The book explores the multifaceted roles within the restaurant industry, emphasizing the diverse responsibilities that come with each role, from management to maintenance. It highlights the importance of prioritizing tasks and understanding the distinctions between managing, bossing, and leading. By mastering these concepts, readers can regain control over their work and life, effectively balancing the various demands they face. The author encourages a strategic approach to responsibilities, allowing for better management of both personal and professional challenges.