Interview between Gregg Majewski and Barcelona Wine Bar COO, Amy Hom that touches on leadership styles, why we need to get rid of mean people and the importance of team development.
In the fast-paced world of the restaurant industry, effective leadership is crucial to success. Amy Hom, a seasoned leader in the field, offers valuable insights into what it means to be a compassionate yet driven leader. Her philosophy, “Easy on people, tough on standards,” encapsulates the balance needed to thrive in such a demanding environment.
Amy's motto, "Easy on people, tough on standards," highlights the importance of empathy in leadership. She emphasizes the need to understand and support the personal lives of team members while maintaining high standards for the business. This balance ensures that while the restaurant runs efficiently, the well-being of the people who make it all happen is never overlooked.
"I want to know how the kids are. I want to know what's going on in your life. But I do need you to show up and make sure that things are running well, and the restaurant's clean, and the details are taken care of. We are people first," Amy shared during a recent conversation. Her approach underscores the idea that in an industry so deeply rooted in human interaction, empathy is not just a trait but a necessity.
Amy also touched on the pervasive issue of "mean people" in the industry, a problem she and Gregg Majewski both acknowledged. "No more mean people," she insists. Leadership should be about nurturing talent and creating opportunities, not about maintaining positions through intimidation or fear.
Amy strongly believes that the development of a team should be at the forefront of every leader's agenda. In her view, failing to invest time in developing team members leads to stagnation, not only for the individuals but for the entire company.
"A lot of leaders are too busy right now to do the most important thing, and that is to develop their team," she observed. Without a development plan or regular one-on-one sessions, the company risks remaining stagnant. However, Amy points out that by having these crucial conversations and fostering growth in others, leaders can make their own jobs easier in the long run.
Her words reflect a deep understanding of leadership's dual role: achieving business goals while also nurturing the growth of others. As Amy says, "It's a lot of emotional input at the beginning, but it pays off in dividends towards the end."
Amy shared a powerful story about the long-term impact of mentorship. She recalled advising a regional director on a promotion decision years ago. Despite knowing the individual wasn’t ready for the promotion, Amy allowed the director to make the final call, offering her support regardless of the outcome.
"When the promotion didn't work out, she realized what great leadership looks like," Amy recounted. This experience taught the director invaluable lessons in leadership, and she has since become a highly successful VP in a large organization.
Amy’s story illustrates the lasting impact of mentorship. By allowing others to learn from their decisions, leaders can help develop the next generation of successful leaders. The experience not only benefitted the individual but also strengthened Amy's belief in the power of leadership development.
Amy Hom’s insights remind us that leadership in the hospitality industry is about more than just managing operations—it's about understanding people, developing talent, and fostering a positive, growth-oriented environment. Her philosophy of being "easy on people, tough on standards" serves as a guiding principle for leaders who strive to balance empathy with excellence. As Amy and Gregg highlight, it’s time for the industry to prioritize these values, ensuring that leadership roles are filled by those who truly deserve them, not just those who have been around the longest.
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Amy Hom brings over 25 years of impactful leadership in the restaurant industry and technology innovation space, Amy is currently the COO at Barcelona Wine Bar. Previously, Amy served as the Chief Operating Officer and Chief People Officer for Bluestone Lane, where she played a pivotal role in shaping operational strategies and fostering a culture of excellence. Before her tenure at Bluestone Lane, she held the position of Executive Vice President of North American Retail and Kitchens at REEF Technology, where she led transformative initiatives to convert static neighborhood spaces into dynamic community hubs, including building a food safety team, training department, and an operational excellence strategy.
With a keen eye for operational efficiency and a passion for nurturing talent, Amy has contributed in key leadership positions at prominent restaurant brands. She served as the Vice President of Operations at Sweetgreen, providing operational support to over 100 locations. In her role as VP of Operations for Red Robin saw her instrumental in the development of over 250 locations internationally. Amy's journey also includes significant contributions to Wolfgang Puck's Compass Group, where she served as the Senior Director of Operations.
Committed to fostering the next generation of industry leaders, Amy founded the LEAD program in 2019, providing education and mentorship to emerging talent. Her dedication to industry development extends to her involvement with the GLEAM Network, where she serves on the Board of Directors.
Amy's thought leadership and contributions to the industry have been recognized through numerous accolades, including the Top 30 in Tech award and being named one of the 30 Top Women in Food by Lunchbox. She is the Chair of the Lunchbox Advisory Council where she focuses on connecting tech with what the end users need in the hospitality space as well as sitting on the Fast Casual Industry Council. Amy's unique blend of industry expertise, strategic leadership, and dedication to excellence make her a valuable addition to the Barcelona Wine Bar team.
Gregg Majewski has a vast amount of experience as a corporate executive in the restaurant industry. As the former CEO of Jimmy John’s, he played a major role in expanding the franchise from 33 to 300+ stores in just 5 years by surrounding the company’s marketing strategy around the innovative approach of delivering sandwiches and being “freaky fast”. Majewski has worked to develop restaurant concepts over the last two plus decades, before starting Craveworthy Brands in 2023, which currently includes a growing portfolio of restaurant brands.
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