The manager is responsible for the work of the team, the implementation of the overall concept and the food offered to visitors. That is in theory. But in practice, this person has to become the right hand of the restaurateur, replacing him in everything if necessary. At the opening stage, the manager is involved in the development of the basic idea, interior design, staff recruitment, creating a menu and wine list, that is, he passes through all the elements of the future institution. After the launch of the project, he will have to deal with the promotion, communicate with suppliers and visitors to deal with financial reporting (the duties of the manager). That is another (after the restaurateur), “a healer and a reaper and a maker of sticks. It is not for nothing that the position of manager is considered the last stage of development for the future owner of his own establishment of public catering.
The work is difficult, requiring full dedication, but interesting and challenging. You will have to deal with a heavy workload on a daily basis:
carry out the general organization of the restaurant’s work;
monitor compliance with standards;
Manage inventory and timely ordering everything you need;
Provide the institution selected products;
Contact with representatives of the inspection authorities;
Maintain communication with customers;
Hire, train and fire employees;
Coordinate staff schedules;
Evaluate the performance of subordinates;
keep financial records and control costs;
plan and update menus;
create and implement marketing strategies.
Do you need a special education to cope with all this? It certainly doesn’t hurt, so let’s figure out where to get it:
University + courses. You can get business management skills and back them up with a certificate from a popular program, such as the Associate Degree, which allows you to get a job at the most prestigious Michelin restaurant.
Western University. Most Western universities that train professionals for the restaurant industry have their own restaurants. Students learn theory and practice at the same time, which is a huge advantage.
Internship programs. One can long to dream of a management position working as a chef or bartender. Not every restaurateur will give their employee such an opportunity if they don’t have a specialized higher education. You can get out of this situation with flying colors by proving your restaurant management skills with a credible educational program.
What experience should a restaurant manager with special education have?
Experience as a PR manager. The competition in the catering market is quite high, so opening a restaurant is only half the battle. It is important to make it bring in money.
Designer’s experience. The restaurant will not become a fashionable and popular place of attraction if it does not attract visitors with its exterior, interior, décor, menu design, style of social media publicity, advertising and other important components of the brand.
Experience as a financier and marketer. If financial operations for the manager is a thick forest, he will not succeed in his field. He needs to understand every figure in the documents, settle accounts with suppliers, conclude profitable contracts and be talented in marketing policy.
Exquisite taste. It’s not just waiters who help diners determine their orders by recommending a particular year’s wine to a particular dish. It is very graceful when a charming manager himself approaches the guests and with the deepest professionalism (and also a sincere love for his business) advises to try something delicious and get a real pleasure.
Stress tolerance. The manager does not know what “nervous overstrain” is. This person is calm in any situation, because he already knows how to get out of it with the least losses. He can work without breaks, days off and vacations, understanding that the restaurant simply cannot cope without him.
Leadership ability. A mumbler doesn’t go to the barricades for a mumbler. The manager is an effective manager who loves and cherishes his restaurant, knows about the problems of each employee, is willing to listen and help. He understands everything, gives useful advice, and is an example to his subordinates. It is important to remember that they copy the behavior of their boss.
If the owner of the restaurant can watch what is happening with the help of automation, even without being on the territory of the institution, the manager should always be there, because his presence alone disciplines the employees. At first glance, it may seem that the manager interferes in the work of the administrator and does not allow anyone to work quietly. This is not the case. An experienced manager has complete order in the restaurant, so checks and controls take 2-3 hours a day.
