While most managers have at least a high school diploma and many have graduated from college with degrees in hospitality, it's not uncommon for someone to do so. A career in restaurant management is not a race of cherries and roses. However, it pays well and you can thrive in the field if you have a gift and a passion for it. Responsibility increases here as you manage small teams, set up schedules, and perform opening and closing tasks.
By 2027, 1.6 million new restaurant jobs will be added to the 14.7 million people currently working in the industry. From the front of the house to behind the scenes, hospitality managers are responsible for understanding business operations, finance, employee management, and marketing of the property they manage. In all aspects of restaurant operations, the restaurant manager is responsible for supervising, managing and directing the activities of kitchen and service staff. There are certain skills that many restaurant managers have to fulfill their responsibilities.
Although most restaurant managers have a college degree, it's possible to become a single one with a high school degree or GED. Once you master the basics of what makes a restaurant work, the next step is a mid-level position that begins to lay the foundations of management. If you manage a 4-star restaurant, you will obviously be paid more than the manager of a fast food restaurant. Remember that a career in restaurant management is that, with all the training and experience you get, you can move on to many different sectors and careers, says Nelsen, who went from restaurant management to office management, to sales management, bank accounting, publishing and marketing.
Event managers may work for a hotel, casino, convention center, or independent company; sometimes, they may even work as freelancers. For example, they could start with a position as general manager, advance to a position as director of food and beverage, and finally end with the title of director of food and beverage.
Managing a restaurantis the combination of a deep set of skills that many acquire after rising to all the other positions in a restaurant that fall under the umbrella of management. That means there are plenty of opportunities for those at the bottom to rise and become restaurant managers in the industry's growing workforce.
Mid-level positions are those in which managers are still in contact with the lower levels of a restaurant, but begin to learn to organize higher requirements at the same time.