What is it like being a restaurant manager?

You thrive in a fast-paced, ever-changing and different environment every day. You work day in and day out to ensure that your guests enjoy the best experience. Restaurant managers ensure that restaurants run smoothly and efficiently. Its goal is to provide customers with enjoyable dining experiences that live up to the brand's standards.

Their efforts, which include effective employee management, are ultimately aimed at safeguarding the restaurant's profitability. General management or ownership is the terminal position in most restaurants and you can't climb much higher unless you choose the corporate route and move on to a regional manager position. To perform their duties well, restaurant managers need extensive knowledge of the F%26 billion and a good memory of ingredients and dishes, so that they can provide both customers and staff with whatever information they need. In any of these environments, restaurant managers must demonstrate leadership and work as part of a team.

In these positions, you'll gain an insight into how the fundamental elements of a restaurant work. Be prepared to arrive early and stay late most days, and don't be surprised if your relationships with your lower-level friends start to change as you move up the restaurant management food chain, but the good news is that you're almost there. If you consider that managing a restaurant is simply giving orders to employees and counting the money at the end of the night, you're wrong. Restaurant management may seem like the job is easy and straightforward from the outside, or maybe even from a waiter's perspective, but there's more to it than meets the eye.

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.

Managing a restaurant

is 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. 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 who didn't finish high school to start at the bottom of the restaurant food chain and make it to management, or even own their own restaurant. 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.

Jill Nelsen has worked as a restaurant manager in California and Minnesota and has more than 10 years of experience managing fast food restaurants, such as Taco Bell and Rax Roast Beef. Employment opportunities for restaurant managers can arise in a variety of settings, from local independent restaurants, cafés and bars to restaurants, large scale hotel chains, and groups of hotel or leisure establishments.

Ernest Dargatz
Ernest Dargatz

Freelance food geek. Bacon expert. Certified internet buff. Typical coffee nerd. Avid coffee evangelist.