If there is something to solve, I call the heads of the individual units. We meet about once a week, to discuss what is needed, and it is up to them to inform the rest. I don't interfere, because if I did I would spend the day chasing people. I communicate with the heads and they communicate with their subordinates. The questions of open communication and staff training are closely linked.
Training is organized carefully and always focuses on a specific theme.
Some courses are held jointly with waiters, because our tasks demand maximum teamwork between all employees. Other courses for chefs focus on communication with the client when an event is organized and on professional development. Therefore, we sometimes use professional coaches. Generally our business department deals with customers, and I participate only in issues dealing with meals and beverages. I must say there has never been a problem agreeing with a client, even the most demanding ones.