Grow Your Restaurant Manager Career

Restaurant management is a challenging and multi-faceted role that only the truly passionate can make a success of. Taking the next step in your career beyond that position can be daunting and hard to grow.

For those who have climbed the ladder and are looking for the next step in their restaurant manager career, what’s the best way to make the most of the skills and experience you’ve gained?

Know The Job

Firstly, do you know what software most restaurants use for taking reservations? What about making purchases and organization inventory.  What bookkeeping software can you use?

Do you know how to manage a tip pool (jar) so it is legal?

Do you know what the People Equity Model is?

Can You Market Your Ideas?

Can you successfully market your ideas and negotiate so that you can make things happen? Being manager doesn’t mean that you have the power to make plans and execute changes in the restaurant. You need to be able to get the boss or board to ‘buy into’ your plans.

Work your way up and grow.

One of the strengths that a good restaurant manager has is knowledge of the industry from the ground up. From kitchen porter to waiter to greeter, a manager has often climbed through the ranks and understands the challenges of each role – and therefore knows how to get the best from their staff and make their restaurant efficient and successful, running like a well-oiled machine in which the guest is always satisfied.

Start small, aim high.

Managing a restaurant is a big job – from organizing the deliveries and produce to setting the menu for the week, ensuring the staff are capable and happy, and guiding the team to be in the right place at the right time without dropping the ball, all while showing a calm and welcoming face on the restaurant floor so that guests are served, satisfied and smiling.

Taking the job of running a smaller restaurant then moving to a bigger, busier, more challenging role is sensible to learn the balancing act on a smaller scale in order to grasp each aspect before scaling up in a busier environment.

Figures, facts, and faces.

Staff rota’s and menus aren’t the only aspect of restaurant management – and knowing the figures for what’s spent on produce, on staff, on table wears and more as well as what’s coming in, what the balance means, and where it could be improved are vital.

Just as important is knowing where the produce comes from, where the chef learned their trade, which members of staff have what strengths and passions within the business, and who the best customers are.

Look before you leap.

Generally, restaurants have a high turnover of staff. The long hours and late nights can wear people who aren’t suited to the environment, and it can be tempting to leap to a new position.

Dedicating yourself to restaurant management, and to taking the next step in your career, means long hours and late nights. It’s important to be committed to ensure that your team has the same dedication.

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