320: A restaurant without managers with Dimitri Syrkin-Nikolau

 

In this episode, we discuss: treating your restaurant job like you own it, open-book management, not just showing up to work to fill a role but being proactive in helping the business grow and be more successful. Lead by example, be able to do what you ask others to do. Treat the business as if it was your own. Dreams are just dreams until you put them into action. Internal growth-spurt. Every day you come to work you should be learning something. Create a mission statement that is ingrained with your personal values and your communities values. Servant leadership. A mentor, not a manager. Better to make one thing that is incredible and beautiful than it is to make ten things that are mediocre.  Your biggest strength flows into and feeds your greatest weakness.

Dimitri is the founder and owner of Dimo’s exists as a for-profit hospitality organization that champions unity, development, and justice for our guests, our team, and our communities in order to lead the charge in creating a positive, long-lasting impact.

Show notes…

 

Favorite Success Quote or Mantra.

“When the going gets tough the tough get going.”

 

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Career Challenge or Failure

Trying to grow too fast. Do not get ahead of yourself. Be patient.

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

    • Enthusiasm and constant high-energy.
  2. What is your biggest weakness?

    • Enthusiasm and high energy sometimes causes him to get ahead of himself, requiring him to take a step back and evaluete his direction and if it’s actually producing desired results.
  3. What is one piece of advice you have for leading others?

    • You must look inward first before you can lead. You are the tool through which others become better so you should always be sharpening that tool.
  4. What’s one question you ask or thing you look for during an interview?

    • Try to figure out how the person thinks because if you understand how someone thinks you can understand who they are.
  5. What’s a current challenge? How are you dealing with it?

    • Teaching young yet eager people how to manage themselves and solve problems in a brand new environment, one where you no longer go to someone above you to solve a problem; you have to be able to solve all of the problems yourself or in cooperation with your collegues instead of passing it on to someone higher up. Getting people to unlearn what they’re used to.
  6. What’s one thing (besides food) your restaurant does well and separates you from other restaurants?

    • Integration of technology.
  7. What’s one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  8. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

  9. With all the knowledge you have now if you could go back in time and give your past self one piece of business advice, What would it be and why?

    • Relax. Don’t take things so seriously. It will all work out OK in the end.
  10. What is one question you think should be added to this interview?

Q: Why do you wake up in the morning?

A: To make the world a better place one day at a time.

Contact Info

dimitri@dimospizza.com 

Apply for job at dimospizza.com/opportunities or email dimitri@dimospizza.com

Thanks for Listening!

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Huge thanks toDimitri Syrkin-Nikolau for joining me for another awesome episode. Until next time!321