The hospitality sector spends everything training people on product. Almost nothing on how to walk into a room and be believed. still. is the method that changes that.
Thirty years of culinary operations research and practice confirms what most operators feel intuitively: the difference between a good leader and a great one is rarely technical. It's communicative.
It's the GM who holds the floor through a catastrophic Friday night without raising their voice. The chef who delivers hard feedback and leaves the cook more committed, not less. The operator who walks into an ownership meeting and changes the room's mind in fifteen minutes.
These are skills. still. encodes them.