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How to become a good restaurant manager?

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  • March 10, 2017

Waiter, bartender or hostess - any of these positions can become an entrance ticket to the restaurant business. Despite the crisis, the demand for these employees has not decreased - new cafes and restaurants continue to open. Salaries also remained almost unchanged, but the requirements of employers for employees increased, which allowed the market to get rid of very random people. “Although qualified personnel are still in short supply and it is not easy for most restaurateurs to find good specialists,” says Elena Perepelitsa, Director General of Restkon LLC. This is confirmed by most of the experts surveyed.

“Our restaurants have examples of successful careers for waiters, bartenders, and hostesses,” said Anastasia Ozhogova, HR Director of White Rabbit Family Holding. “If an employee is hardworking, stress-resistant, easy to climb, grasping, then a career prospect is everywhere. The main thing is responsibility and ownership of the project and understanding of its concept, ”said Mark Statsenko, brand chef of the restaurants Funny Cabany, Chicken Run and Spices. Nevertheless, waiters and bartenders get a more complete picture of the work of the kitchen and the hall, which will undoubtedly be useful to the future manager, said Statsenko.

The fixed salary of waiters and hostesses is approximately the same - in Moscow from 20-30 thousand rubles, depending on the level of the establishment. Bartenders, especially experienced ones, get more - from 25 to 40-50 thousand rubles.

“But the waiters still make great money on tips: often the total tip amount is three times the fixed portion of their income,” said Ekaterina Petrova, an expert at ANKOR personnel holding. Bartenders receive tips less often, and hostesses only in premium restaurants. But a lot depends on the institution’s policy. Somewhere, the tip is divided equally between all employees except for managers and managers.

How to get a job

Special education for hostesses and waiters is not required, but bartenders can not do without professional courses - study will take about three weeks and will cost an average of 10 to 20 thousand rubles. A novice waiter studies more at the workplace: restaurant etiquette, serving, cash desk, menu - all this must be known thoroughly in order to get the first promotion. An internship can take anywhere from a couple of weeks to several months. Some restaurants, most often chain restaurants, provide primary training for new employees.

Young people under 30–35 years of age are mostly invited to start positions (although, of course, age restrictions are prohibited by law).

Pleasant appearance, friendliness, sociability, and competent speech are no less important. “And this is not surprising, because the restaurant business is a business selling pleasure, not only from food, but also from the service and atmosphere as a whole,” says Elena Perepelitsa, Director General of Restkon LLC.

The turnover in the initial positions is high: only a third of the employees will choose a career in the restaurant business, says Maria Vysotova, a restaurant management consultant. For the rest, it is more likely to be temporary work or part-time work at the institute - and quite convenient, because the shift schedule is easier to adjust for lectures and exams than the standard office five-day period.

What to strive for

5-10% of employees in initial positions manage to achieve career growth, says Anastasia Ozhogova. The first increase for waiters and hostesses is the positions of the senior waiter / shift leader and the senior hostess / administrator, respectively. The salaries of these employees are approximately one and a half to two times higher than those of subordinates. The next step is the manager’s position. Usually, talented employees with experience in initial positions are hired. But there are exceptions. For example, the Rosinter company cooperates with several universities: first, students come to practice, and after completing their studies, they become managers. “In addition, chain restaurants are at the peak of their development, and the shift manager is the most popular vacancy in this segment. Due to the fact that there are not so many such employees with experience on the market, employers even consider applicants without experience, ”explains Ekaterina Petrova, an expert at ANKOR personnel holding.

According to ANKOR, new managers in the restaurant chain are offered a fixed salary of about 40 thousand rubles. At the end of the internship, such candidates can rely on bonuses that make up 30% of the salary and are calculated based on the results of their work efficiency. In other restaurants in Moscow, salaries are on average from 40 to 70 thousand rubles.

For bartenders, the second step is the position of senior bartender. He takes off the leftovers every day, leaves applications to the bar manager for deliveries, controls the closing of the shift, teaches bartenders the technique of making cocktails, coffee, service, informs the waiters about the positions in the stop list. The senior bartender earns from 30 thousand rubles, an average of 5-10 thousand rubles more than his former colleagues.

And the next step is the position of the bar manager. This employee draws up a bar and wine list, a menu of soft drinks, monitors sales, negotiates with suppliers, recruits and trains staff, and conducts an inventory. Bartenders receive from 40 thousand at the beginning of their careers and up to 70-120 thousand rubles in the future, depending on the level of the institution. “As a rule, employees with extensive experience are highly appreciated, since they have good contacts with suppliers and can negotiate special prices,” said Nina Makogon, founder of the RABOTARESTORAN recruitment agency.

The best of the best become managers. And most often when hiring employees for these positions, preference is given to those who have gone all the way from the very beginning. “We are anxious about previous experience. As experience shows, those employees who have come from the initial position become excellent managers, ”confirms Anastasia Ozhogova, HR Director of White Rabbit Family Holding.

The restaurant director in most cases receives from 80 to 200 thousand rubles plus bonuses, which are negotiated individually in each case, an expert at the Cornerstone HR company notes.

5 secrets of a successful restaurant career, experts say

1. Prove yourself
“The restaurant business is not a factory, here all the employees are in sight, and they will immediately notice the promising employee,” says Elena Perepelitsa, Director General of Restkon LLC. Want to get a promotion? Demonstrate this desire to the leadership: take the initiative more actively, take an interest in more than what is prescribed in the job description, develop managerial skills, learn to negotiate with colleagues and resolve conflicts with guests yourself. Moreover, of course, it is important to be responsible, disciplined and effective in your position, says HR Director of Rosinter, Andrey Tumanov.

2. Carefully choose an institution
The founder of the recruiting agency RABOTARESTORAN, Nina Makogon, recommends that at the first stage, look for work in premium establishments. There are higher standards and service requirements, and this is a good school for the future manager. In addition, in the future this will make it possible to apply for a job as a manager or manager in institutions of this class (since applicants with experience in less prestigious places are rarely taken). However, to find work in such restaurants without experience, you need to have patience or connections - as a rule, newcomers are taken in one out of 50 case.

According to the CEO and managing partner of the Stage restaurant complex Alexander Gumerov, it is important to choose not only well-known projects, but those that are actively growing - there are more opportunities for career growth. At the same time, it is important that the restaurant business is the main one for owners.

3. Ask for career prospects
Feel free to inquire at the interview what policy is adopted in this institution. In some restaurants, they prefer to hire ready-made candidates for managerial vacancies and practically do not raise employees working in initial positions.

4. Learn
A specialized higher education is not a prerequisite for a career in the restaurant business, and this was confirmed by most of the experts interviewed by us. HR specialists more often look at the candidate’s experience than at diplomas. Nevertheless, financial and legal literacy, knowledge of the basics of management will be a big plus ceteris paribus. It is also important during work to pass all internal trainings, demonstrate a craving for knowledge and skillfully apply them in practice, says Anastasia Ozhogova, HR Director of White Rabbit Family Holding. “Also, for career growth, fluency in English is necessary, especially if you are set to work in Western networks,” adds Ekaterina Trubnikova, an expert at Cornerstone recruitment company. Moreover, in connection with the active development of international restaurant projects, demand has also increased for managers with knowledge of other foreign languages, for example, Chinese, says Ekaterina Petrova, an expert at ANKOR personnel holding.

5. Be patient and have good recommendations.
When hiring employees in a restaurant, employers first look at experience and carefully study the recommendations. Therefore, you need to stock up on both. “The first increase can occur after a year of successful work, the second has to wait longer - from 2-3 years, and frequent changes of employers during this period will be a mistake,” Ozhogova said. Although talented employees can make a career faster. For example, Rosinter has examples where it took only two years to get from ordinary positions to a manager.

And one more thing: do not waste time.
“If senior positions are tightly occupied, you need to learn everything and look for a new job, possibly immediately with an increase,” says Elena Perepelitsa, CEO of Restkon LLC.

Restaurant Manager Responsibilities

The restaurant manager should be a master at solving problems, managing a team, be able to work with the budget and set a good tone for serving guests.

Restaurant manager responsibilities include:

  • Hiring and training new employees,
  • Coordination of employee schedules, their shifts,
  • Monitoring and evaluating the performance of subordinates,
  • Dismissal of employees who mow,
  • Organization of the highest level of customer service, so that guests are satisfied,
  • Menu planning and updating,
  • Ensure compliance with food safety standards and laws,
  • Inventory management and ordering everything you need,
  • Financial accounting and cost control,
  • Work with papers, workflow,
  • Creation and introduction of marketing strategies and promotion.

Yes, some large restaurants have their own buyers, marketers, HR managers, but not all, so get ready to be a human orchestra :)

Where to study as a restaurant manager?

Most managers started from the lowest paid positions - assistant cook, washer, waiter, barista. But there are special educational programs if you want to learn this professionally. Consider study programs at the departments of hotel and restaurant business at universities. If you do not want to study for 4-5 years, then business courses are suitable for you, where instead of a diploma a certificate will be issued. Now many Russian business schools offer such specialized courses both online and in-person.

Read magazines and books on the restaurant business to keep up with industry news. Now every year books from famous restaurateurs are published, in which you can find many interesting restaurant management.

3. Remember that the guest is always right

Call people “guests,” not customers — you want visitors to feel at home, not just regular people in a restaurant. Communicate with them, find out what guests in your restaurant like and what they would improve. In a conflict situation, you should solve problems, not a cook or a waiter.

We hope this article has been helpful. Good luck in your career!

Restaurant Manager

The manager is the main person in the restaurant, the success of the whole company depends on his professionalism, personal qualities and experience. And this is not an exaggeration. At the opening stage, he is responsible for staff recruitment, interior design, participates in the development of a common concept, menu and wine list. In the future, the tasks of the restaurant manager include financial reporting, promotion, marketing, communication with suppliers, visitors, organization of work of the team. This is a difficult but interesting job, requiring full dedication. To become a truly experienced manager, you need to try yourself in a variety of positions in a restaurant, this will provide an opportunity to better understand “how everything works” and not be torn off from the real situation.

Restaurant Manager Qualities

This profession is not suitable for everyone, to become a restaurant manager you need to have a number of qualities:

  • Sociability
  • Organizational skills
  • Stress resistance
  • Loyalty and flexibility
  • Analytical mind
  • Learning Ability and Self-Improvement
  • Punctuality
  • Social openness
  • Be able to work in multitasking mode
  • A responsibility

Restaurant manager training

What should a restaurant manager know? Almost everything: what is the work of each team member, industry trends, culinary art features, marketing and advertising moves, methods of calculating the cost of dishes and much more. All this knowledge and skills can be obtained on the campuses of the school Le Cordon Bleu, where there are specialized training programs.

  • A diploma in restaurant management, the program is designed for 12 months and includes a 6-month internship.
  • Undergraduate in culinary business, 3 years, internship 5 + 6 months. This program provides a complete higher education, which is appreciated by recruiters and owners of the best restaurants in the world.

  • Bachelor's degree in international restaurant management (higher education), program duration 3 years, includes an internship of 6 months (in Sydney), in Adelaide, an internship of 12 months.

  • Bachelor in Culinary Arts and Business, 3 years, internship is not implied.

If you want to get training at a restaurant manager, but don’t know where to start, which university and program to choose, contact a STUDIES & CAREERS consultant for detailed information.

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