Patina Restaurant Group’s Olivier Rassinoux Shares Keys to Hospitality Leadership & Quality

Patina Restaurant Group’s Olivier Rassinoux Shares Keys to Hospitality Leadership & Quality ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [Facebook]( [Instagram]( [Youtube]( [Linkedin]( October 03, 2024 Patina Restaurant Group’s Olivier Rassinoux Shares Keys to Hospitality Leadership & Quality Join Olivier Rassinoux, VP Restaurant and Bar of Patina Restaurant Group, who’s managed 30 unique concepts under one banner—each one different from the next. Olivier dives into the secrets of leading a hospitality empire, from climbing the ladder as a line cook to innovating across diverse restaurant models. You’ll hear his thoughts on building great teams, the power of mentorship, and how taking risks and traveling can be game-changers for growth. Plus, get his take on where full-service restaurants are headed in a tech-driven world and how to stay innovative without losing that all-important human touch. This episode is packed with insights, inspiration, and a glimpse at what's cooking for one of the industry's top leaders! Welcome to the 'WISKING IT ALL' Podcast – the series where we engage with hospitality professionals and trailblazers who've wagered it all in their pursuits. Join us in exploring their journeys, understanding their motivations, and uncovering the secrets behind their success. Every week, we'll deliver two impactful ideas and one essential insight from our podcast episode, offering perspectives that could fundamentally transform your hospitality business. If you find value in our show, please consider subscribing and leaving a rating on [Spotify](. Your support is vital in helping us grow. Curious about the challenges and lessons I learned while building WISK? Sign up [here]( and join me as I reveal exclusive insights and effective strategies from our successful journey. Your Host, Angelo Esposito THIS WEEK’S EPISODE Meet Rassinoux](. Olivier Rassinoux is the Vice President of Restaurant and Bar at Patina Restaurant Group. With a rich background in hospitality, his career has involved working with prestigious brands such as the Ritz Carlton, Daniel Boulud, and the Ace Hotel Group, which eventually led to his role at Patina Group. Olivier began his culinary journey as a line cook in San Francisco and later explored the bar and beverage business, including experience in Grand Cayman and New York. His career progression also includes significant time at Danny Boulud’s Dynex Group and the Ace Hotel Group, before joining Barry International. Throughout his career, Olivier has emphasized the importance of team growth, creativity, and taking risks to drive innovation. He has a global outlook, being part of a company that operates not just in the U.S., but also in the U.K., Australia, and other locations In this episode, Olivier Rassinoux, VP of Restaurant and Bar at Patina Restaurant Group. From mentorship to managing high-volume restaurants, Olivier shares invaluable insights from his extensive journey in the hospitality industry. 5 Keys You'll Learn in this Episode: - Olivier can't stress enough how crucial it is to seek guidance, whether it’s from a formal mentor or an industry peer. Sometimes the simplest advice can propel your career forward! - Successful restaurants uplift each other, and a supportive community is key to overall success in the industry. - From the unique dry-aging process at Nick + Stef’s Steakhouse to maintaining high standards across diverse concepts, Olivier dives deep into why cutting corners on quality is never an option. - Innovation doesn’t always mean more tech. It’s about smarter processes that enhance guest experiences while staying true to the essence of hospitality. - Real-time feedback and genuine connections with guests can turn a good dining experience into an unforgettable one. Olivier shares killer tips on how managers can nail this! [Watch the full episode]( 2 IDEAS FROM THE PODCAST Idea #1 Mentorship and Growth in the Hospitality Industry Olivier emphasizes the importance of mentorship and continuous learning in the hospitality sector. He discusses how finding mentors and being willing to learn from both superiors and peers can propel career growth. For those aspiring to climb the ladder, it’s crucial to be open to experiences and embrace a willingness to relocate for opportunities. Key Action Items: - Seek Mentors Actively: Identify industry leaders and experienced colleagues who can provide guidance, feedback, and support for your career journey. - Learn from All Levels: Don't just focus on higher-ups; valuable lessons can come from any team member, including those starting in the industry. - Embrace Travel and New Experiences: Be willing to move to different locations and explore new roles or concepts, as this provides exposure to diverse operations and cultures. - Be Patient with Career Progression: Understand that it takes time to develop the necessary skills and experience, so don’t rush; focus on accumulating meaningful experience. - Approach Growth with Curiosity: Regularly ask questions like, "What do I need to do to get to the next level?" and remain open to feedback on areas for improvement. Idea #2 The Value of Taking Risks and Experimentation in the Restaurant Industry Olivier encourages restaurateurs to take calculated risks and be willing to experiment with new ideas. He believes that innovation stems from being willing to try something new, even if it doesn't work out as expected. The experience gained from these risks often leads to valuable insights and growth. Key Action Items: - Experiment with New Concepts: Test new menu items, service models, or concepts without fear of failure, knowing that it’s a path to discovering what works best. - Be Ready to Pivot: If a new idea doesn’t work, be prepared to revert or adjust your approach, and view it as a learning experience rather than a setback. - Encourage a Culture of Innovation: Foster an environment within your team that celebrates experimentation, where failure is seen as a stepping stone to success. - Measure the Impact of Changes: When trying out new initiatives, track guest responses, sales data, and operational efficiency to gauge their success and make informed decisions. - Leverage Guest Feedback: Engage with guests to get real-time feedback on new concepts or changes, using their input to guide future decisions  [Listen on Spotify]( [Listen on Apple Podcast]( 1 KEY LEARNING ❝ You know, I tell teams all the time, I don’t want you to work harder, I simply want you to work differently. When you can think like that, it helps a lot from a business case. [❞]( Efficiency isn't about working harder but working smarter. Olivier emphasizes the need to re-evaluate processes and think creatively about achieving operational goals without overexertion. By encouraging teams to "work differently," he advocates for finding streamlined approaches that not only improve performance but also enhance job satisfaction. This mindset shift allows teams to focus on high-impact activities, reducing burnout and increasing overall productivity. Ultimately, it's about being strategic and intentional with every task to drive consistent, sustainable results in the restaurant business.  [Listen & Subscribe]( P.S. Love our podcast? 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