When it comes to high Hr leaders Spend their work days, many people think they are locked up Behind the desk or running around the office take meetings. But Aaron White spends his time a little different.
As a chief executive officer and chief executive officer of brinker, parent company behind the chains of restaurants Chili's And Maggiano's, about half of its time is spent on site on one of the over 1,600 restaurants. White says that allows him to talk and hear directly from over 71,000 workers on Frontlines Business in Chili alone.
“This is not an office job, it is not a traditional role of the CPO, because I am a little on the road,” he tells Luck. “I would say 40% of my time is spent in restaurants. And the executive team, as well as our CEO, is traveling almost every week.”
White is no stranger to spending time in cafes. He started his career as a server almost 30 years ago before working up to the general manager. Then he changed to HR in 2008, and took the helm as the chief executive officer of Brinker International In 2022, the same year that the new CEO came Turn the company After falling a difficult time. The White role increased again in January this year to include activity. He says having basic experience as an old server, allows him to better understand employees.
“Restaurants are when I get my strength,” he says. 'I know how it feels to drive these changes. I want to make the job more enjoyable, easier and more rewarding, and that takes listening, and handling small things. ”
While on the site, White spends most of its time managing work and quality. When new menu items go down, for example, he ensures that food is normal and consistent in cafes. But he says he also takes time to listen to staff and ask questions about how executives can make them when they work better. For example, a few months ago, the washing equipment told White that listening to music while working would dramatically improve their emotion. As a result, Chili now allows staff to use the speaker in the kitchen.
He also takes time to manage new managers who are facing what the company calls “real work rights,” when they give current employees for several hours during a restaurant change. This gives them a sense of company culture, and helps to measure leadership if they are cut off for the quick life of being a generous supervisor.
“The answers I need are not here behind the desk, they are out with our team's participants. And if you look at the achievements we have had in this turn, it is built on our basis and listened.”
Brit Morse
Brit.morse@fortune.com
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