Author :chef ssentongo Geoffrey
Welcome to chefs ideas site page
BECOMING A RESTAURANT MANAGER ;..
* – Are you thinking ahead?
* – Not to next month, or next year, but three to five years down the live?
If so, good for ypu! When you know where you want to end up, you can create a plan that will get you there. And if restaurant management is a part of that plan, you’re in the right place. I’m sharing the key skills you’ll need to acquire to reach that goal, and where you can learn them.
* – Where to start?
Restaurant experience is a key! Whether you have a culinary art or food and beverage operations education or not you’ll have to start at the beginning.
Nine out of Ten restaurant managers started in entry-level positions. Industry experience is important for learning the ropes around a restaurant, but it is also key in helping you to later understand and emphasis with your employees. You’ll be more likely to see things from the host or dish washers point of view if you’ve done those jobs yourself.
Back in the day, restaurant hopefuls visited restaurant person to hand out resume. In fact, some still do! But these days most job hunting is done online.
Once you secure that entry-level positions, your best path forward is to excel at your current role. While you work on growing the skills you’ll need to be a great manager! And make sure your supervisor knows about your goals.
Remind the boss that management is on your path, so your name will come up when a position becomes available.
If there is nothing due to become available soon at your current restaurant, you may need to make a more to a new establishment to get your first management job.
# FACTS ABOUT RESTAURUNT MANAGER :.
* – 90% of restaurant managers started out in entry-level jobs.
* – 80% of restaurant owners started out in entry-level jobs.
* – 90% of restaurants have fewer than 50% employees.
* – Restaurants have more minority managers than any other industry.
*- It costs up to 500000 sh to hire and train a new restaurant manager.
Culinary school also proves to future employers that you’re serious about your restaurant career. Hiring and training new managers is expensive and a prospect with an investment in their education looks reliable and committed plus a hospitality-focused education can help future manager to have a better grasp of concepts.
# – THE KEY SKILLS FOR RESTAURUNT MANAGERS :.
Understanding the restaurant requirements hierarchy :
* – what exactly do we mean when we say “restaurant manager?
There are many jobs under that umbrella. Not all restaurants have the same management positions.
Here are some common roles.
* – manager (or assistant manager) are usually the leaders of their particular shift. They’re the first lung on the manager ladder. These managers support their staff through operational activities, lik providing additional customer service, correcting errors and providing advice to other employees, problem solving, checking out sidework, and cutting staff on a slow day.
They may also be responsible for transferring new employees. With in this cotegory, you may have a bar manager who will curate the cocktail menu and bar, wine lists, as well as keep tabs on the bartender and bar guests.
* – A kitchen manager :will be in charge of the day to – day of the kitchen, ensuring the prap and line cooks are accomplishing their duties. And a floor manager will be out in the dining room.
Start hare to get there! Restaurant are high-energy and fast pace.
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