What’s the Career Path of a Restaurant Manager?

What’s the Career Path of a Restaurant Manager?

by | Apr 28, 2017 | Career

If you like being the host (or life) of the party or if you enjoy bringing people together for a good time, then you’ll enjoy working as a manager in the service industry. The hours can be long, but the rewards are worth it. You’ll form close friendships with your employees and with your patrons. Some of these connections will last a lifetime.

You know, we would never tell someone they don’t have to go to college to be successful. But with the internet bringing the world closer together and with the world changing rapidly, the fact is A) success is being measured differently and B) there are other ways to achieve success.

In 2017, restaurant and foodservice jobs make up 11% of employment in the state of Colorado. The National Restaurant Association predicts that number to grow by 12.3% by the year 2027. Here are more stats illustrating why pursuing a management career in the service industry is a viable option.

Within the industry, there are just a few steps to becoming your own (or THE) boss, but each step requires a complete grasp of the level before. Most managers work within the industry, either starting out as a bartender or server, but it’s increasingly common that employees from the Back of the House become heads of restaurants, too.

Whether you pursue a career by learning the business as you go or by working in the business while going to school, this is pretty much the path a manager takes.

1. Host/Server, Prep Cook/Dishwasher

If you’re in the front of the house, you’ll start out as a host or server. If you’re in the back of the house, you’ll start out as a prep cook or dishwasher.

Managers must always know how every aspect of their restaurant functions. Starting out at the bottom is a great way to learn how a foodservice establishment operates. Knowing exactly what your employees go through on a shift to shift basis is a great way to earn their respect.

Also, there will be times when you have to jump in and help out. You’ll want to know what you’re doing. If you’re hired into a company as a management trainee, it’s very likely their training program will have you working in every position of the restaurant at some point.

2. Bar or Service Manager

After learning the restaurant positions and functions, you’ll be able to move to higher level positions such as the Bar Manager or Service Manager.

In these positions, you’re given the responsibility of managing small teams of employees, mentoring and training, and handling opening and closing duties to ensure the restaurant functions at its highest level.

3. Assistant General Manager

After Bar/Service Manager, the next step is taking the reins as Assistant General Manager. At this level, it’s common to be paid a salary instead of on an hourly basis. This level of management is also typically offered benefits.

The trade off is, the hours are loooong. You’ll be the first to arrive in the mornings or the last to leave at night. But, you’re also learning the upper-level management skills needed to someday run your own restaurant.

4. General Manager/Owner

This is typically the highest position in the restaurant. You have final say in all business decisions. You’re in charge of making sure the business is a success. You’re responsible for all employees. If you’re working for a corporation, you can still progress higher than GM. If you’re working for a small company, this could be the highest you can get before you move to the next step of owning your own business.

If you decide to go the corporate route, other possible positions to achieve could be:

  • Area Manager
  • Regional Manager
  • Division Executive

Rest assured, the service industry as a career choice is here to stay. Taste trends are changing faster than ever, which means more new restaurants are on the horizon. An added benefit of a career in the service industry is it’s very easy to travel, so keep that in mind as your think about your future. Restaurants and bars are everywhere!

If you’re ready to see what’s waiting for you, browse our latest openings now.

You might also like…

How To Deal With Coworker Conflict

How To Deal With Coworker Conflict

U.S. employees spend an average of 2.8 hours per week dealing with conflict. Thus, no matter how laid back you are, it’s only a matter of time before you have to deal with some coworker friction. Here are the three major ways coworkers clash, and what you can do to solve it.

read more
Restaurant Employment Tips: How to Turn Over Tables Quickly

Restaurant Employment Tips: How to Turn Over Tables Quickly

In the restaurant world, time is money. One of the keys to your business is to turn over tables quickly while still maintaining a great atmosphere for guests. But this responsibility goes beyond servers; managers, hosts, cooks and bussers will all need to do their part…

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up
Different Types of Restaurant Establishments and How They Differ

Different Types of Restaurant Establishments and How They Differ

by | Apr 26, 2017 | Career

As you consider which restaurant you’d like to start a career in, you may come across the many different types of establishments. You’re probably wondering what the differences between them are.

In essence, restaurants are most commonly classified by the type of service they offer to their customers. The work and pay will be different at each so we thought we’d give you a quick rundown of what each service type is and what you can expect at each.

Fast Food

Fast food restaurants have a bad reputation in the industry and within pop culture. Normally, these are restaurants where the food is cheaper, ordered at a counter, and paid for before the food is presented. Typical fast food establishments serve hamburgers, pizza, and fried foods. The bad reputation comes from the fact that these restaurants are associated with unhealthy menu options as well as low wages.

Before you condemn working in a fast food establishment, think about these two things:

 

  • These are usually the big chain restaurants with locations all over the country, maybe even the world. Their size enables them to provide benefits to their employees other types of restaurants may not be able to.
  • These restaurants also provide a well-established training system which translates across the industry, so starting with a fast food chain gives you a solid foundation to take to higher level management positions.

Fast Casual

The main difference between fast food and fast casual is that more of the food is actually prepared on location at a fast casual restaurant. Normally, the food and ingredients used will be of a higher quality than at fast food restaurants, too. Customers will still order at a counter and pay first, but the perception given is the food is better quality, meaning it must be healthier, and therefore worth the slightly higher prices.

Restaurants in this category make up some of the fastest growing chains in the country. A number of the big fast food chains also own fast casual concepts under different names. The good thing about that is, the training and benefits will still be available. It also opens up many career paths for anyone who chooses this type of restaurant to specialize in.

Cafe/Bistro

Just a hair different from fast casual, but still a step up. The cafe/bistro originated in Europe but still does not always offer table service. Customers can either order at the counter or the bistro may offer a limited menu with a limited team of waiters willing to take your order while they manage a host of other duties such as making/serving drinks and coffee at the bar.

Cafes and bistros are known for the quality of their beverages, their pastries and light snacks, and the relaxed atmosphere where patrons are encouraged to stay for longer periods of time than at fast food and fast casual style establishments.  

Casual/Family Style

At casual/family style restaurants customers normally order at their table from a waiter assigned to take the order and guide the diners through the experience. The meals are prepared to order and are another step up in quality and complexity from the fast casual restaurant or bistro.

Although many casual/family style restaurants are owned by big chains, more and more are increasingly owned by individuals or small companies. This style of restaurant is also known for having a much wider menu selection. Some casual/family style restaurants have an eclectic menu while others focus on one cuisine or concept.

Non-management employees at these types of restaurants can expect to earn more than at fast food or fast casual restaurants due to tips becoming a part of their income.

Fine Dining

The term “fine dining” has traditionally brought white tablecloths, evening gowns, suits, fancy cocktails, and white-gloved waiters to mind. Usually, these restaurants employed a team of highly trained chefs who put out gourmet menus seasonally to impress the A-list clientele.

But now, it doesn’t always mean that anymore. Those restaurants still exist, but the chefs and other skilled restaurant employees have begun bringing their talents over the casual/family style of service. The good news is, the quality of the menu and service ensures the wages paid at these establishments are very high. These restaurants will also normally offer benefits to their employees.

Many restaurants may fall into more than one of these types so we hope we’ve given you a general idea of what to expect when eating out or searching for a position. If you have any more questions on dining in the Denver area or are ready to get to work, visit us at Sirvo.com now.

You might also like…

How To Deal With Coworker Conflict

How To Deal With Coworker Conflict

U.S. employees spend an average of 2.8 hours per week dealing with conflict. Thus, no matter how laid back you are, it’s only a matter of time before you have to deal with some coworker friction. Here are the three major ways coworkers clash, and what you can do to solve it.

read more
Restaurant Employment Tips: How to Turn Over Tables Quickly

Restaurant Employment Tips: How to Turn Over Tables Quickly

In the restaurant world, time is money. One of the keys to your business is to turn over tables quickly while still maintaining a great atmosphere for guests. But this responsibility goes beyond servers; managers, hosts, cooks and bussers will all need to do their part…

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up
Making Work Meaningful: 15 Actionable Employee Retention Strategies You Can Use Today

Making Work Meaningful: 15 Actionable Employee Retention Strategies You Can Use Today

by | Apr 24, 2017 | Business Toolkit, Management

A series of Gallup Polls finds that only about 30% of American workers are engaged at work. That, of course, means that 70% are disengaged. Think about that for a minute…70% of people who go to work every morning aren’t really there. They spend the majority of their waking hours doing something that isn’t meaningful to them, that doesn’t stir their passion or interest.

In a 2010 review, Brent D. Rosso, PhD, and colleagues noted that finding meaning in one’s work has been shown to increase motivation, engagement, empowerment, career development, job satisfaction, individual performance and personal fulfillment, and to decrease absenteeism and stress.” (Research in Organizational Behavior, 2010)

With benefits to an employer like these, it’s clear that when employees experience work as meaningful, they perform much better — yet 70% of American employees aren’t engaged at work, which means they don’t find their situation meaningful. This, then, is your guiding principle to keep your employees: create an environment that gives them an opportunity to find meaning.

Using that as our guiding principle, here are 15 Actionable Employee Retention Strategies:

  1. Set clear goals. Set up goals by the day, by the week, by the month and year to year. Communicate these goals regularly. Make slogans out of them. Post them as friendly reminders. Don’t drop these goals on employees from above, rather find ways to engage your employees with them, even helping create them.
  2. Allow autonomy. Your employees are adults. Adults like to exercise their brains. They like to be trusted. If they know what their job is, what their goals are, they want to do their jobs and accomplish those goals. Let them. Don’t micromanage.
  3. Provide sufficient resources and time. Make certain that the resources and time are sufficient for an employee to do their jobs and accomplish goals. Let them feel the sense of achievement and satisfaction that comes from doing a job well. Yes, commercial kitchens are high-pressure environments, and in a busy restaurant, things can really move fast. Some may not be suited to that environment no matter how many resources you provide, but they will quickly weed themselves out. For those who want to be in this business, in any aspect of it, whether making a gourmet meal, serving tables or busing, be sure they have what they need to do their job and do it well.
  4. Help with the work. That’s right. Jump right in. Not all the time — but every once in a while during those busy moments when you can see your people need an extra pair of hands, roll up your sleeves. Sometimes helping with the work is about showing an employee how they can work more effectively. You can mentor them.
  5. Learn openly from problems and successes. Sometimes the things you do as an owner work, and sometimes they don’t. Acknowledge it when things don’t work as well as you hoped, and learn from both problems and successes. Approach your work like a scientist, observing and making fact-based, result-based decisions. As you model rational, thoughtful behavior, your employees learn to do the same.
  6. Allow a free exchange of ideas. Free exchange is critical, especially in the restaurant business. While your customers enjoy familiarity, they also like new things, surprising things — and there’s always room for better ways of doing things. Provide times and opportunities when employees can brainstorm about particular work-related issues.
  7. Respect your employees. Require that they respect each other. It’s hard to encourage an exchange of ideas unless everyone feels comfortable to share those ideas. Respect is the oil that keeps that creativity machine running smoothly.
  8. Recognize their achievements. When employees meet important goals, recognize them. When employees go above and beyond, recognize them. When employees reach milestones in their personal lives or milestones in their professional development, recognize them. If an employee has some special talent or skill, find a way for them to put it to work for you.
  9. Offer encouragement. Be aware of what’s going on with your employees. If one seems hesitant or uncertain, don’t just ignore that or dismiss it. Offer a word or two of encouragement. It could be just the thing that’s needed to let them take next steps toward growth and satisfaction.
  10. Offer emotional comfort. We all have a bad day or a bad moment now and then. Of course, you’re not there to be a therapist or a mommy, but a hug or a smile at just the right moment means a lot. It will let employees know they are more than an anonymous functionary.
  11. Provide opportunities for affiliation. Find ways to cement valued employees’ relationship to your restaurant and to the industry in general.
  12. Provide opportunities for growth. Do you have a waitress who would like to learn some knife skills? Maybe you’ll be really glad you provided the opportunity one of these days when you’re short-handed. Is there a class that speaks to a employees’ interests that will make them more valuable to the business? Send them.
  13. Provide challenges. We all resist leaving our comfort zone — but when we can rise to a challenge, it feels great! Accomplishing something new, stretching a little and finding success, maybe even finding something we’re really good at or really enjoy that we didn’t know about before? It’s great! Keep your eyes open for ways you can challenge your employees, pushing them to take steps forward, try new things, develop new skills.
  14. Encourage creativity. That means you welcome a free flow of ideas, respect your employees and require them to respect each other, offer autonomy and encouragement.
  15. Plan regular performance reviews. The best way to be sure you and your employees are on the same page is to plan regular, friendly performance reviews. Take in a template for the meeting, and fill it in as you visit together. Be sure you both sign off on the notes. Keep these notes on file, and bring them to the next meeting. Include a conversation about your employee’s goals in each meeting so you can review progress toward them. Make it clear these meetings are a time for employees to share any concerns they have in a non-punitive environment. It’s a time for you to share your concerns about job performance with an employee and set out some measurable objectives to review at your next meeting.

In a restaurant, you’re in an industry where people value good food. Be open to ways your employees can join that special society even if they’re not chefs. Yes, everyone has their own area of responsibility, but it’s good for everyone to have the big picture, to know how to handle more than their own area occasionally — because one of the best ways for employees to feel engaged at work is knowing they are part of a team that values who they are and what they do.

You might also like…

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up

7 Ways to Make Your Resume Stronger

7 Ways to Make Your Resume Stronger

by | Apr 21, 2017 | Career

When you’re looking for a new job, your resume is typically the first contact that potential employers have with you. Your goal is to use your resume to create a great first impression–not by lying, but by putting your best foot forward and showing people exactly what you can do. These tactics will allow you to create a stronger resume that will help bring you to the top of the stack.

1. Build your experience. You know that you have to have experience in order to get a job, and you have to have a job in order to get experience. There are, however, some other ways you can get some great experience that’s relevant to your job. In the hospitality and restaurant industry, this might include:

  • Volunteering for events that require a great deal of customer service
  • Finding opportunities to cook for friends, loved ones, and other events–especially if you get paid to do it
  • Organizing local events, including those that aren’t for profit

2. Put the important details first. You have approximately six seconds to catch the attention of the manager or recruiter reading your resume. That means you want to put your most important details at the top of your resume, where they’re easier to see.

3. Keep it clear and simple. It’s tempting to pad your resume with extra words, especially if you happen to have, for example, a page-and-a-half long resume that you’re trying to stretch to two pages. Instead, cut it down: a clear, concise resume is much more appealing than one that appears to gush or to contain unnecessary or excess information.

4. Personalize your resume. Think about the specific job you’re applying for, then put relevant information first or emphasize it more clearly. For example, if you’re applying for a hospitality position, your time as a customer service representative at a call center might showcase your ability to prioritize customer service and handle high-stress situations. On the other hand, if you’re applying for a job as a restaurant manager, you might be better suited to discuss your previous experience in the restaurant industry at the top of your resume.

5. List accomplishments, not skills. It’s great that you have customer service skills–but what have you done with them? Instead of a rote list of your skills, use active language to describe what you’ve actually accomplished with them. Which sounds more appealing: “good at dealing with customers” or “effectively managed customer interactions and diffused tense situations” as you describe your previous management position?

6. Keep it real. Don’t lie on your resume. This seems obvious, but all too many prospective employees fall prey to the urge to exaggerate or even manufacture information about their previous positions. If you want the job, be honest: chances are, someone will check before you’re offered the position. Lies will make it evident that you aren’t a suitable candidate.

7. Proofread. This is a critical step in the resume writing process–especially if you’re using a template or copying and pasting from someone else’s resume. You must be sure that you’ve checked your spelling, avoided major errors, and, most critically, put your information in your resume, not the person’s you copied.

Crafting a strong resume is the first step in attaining the employment you’ve always wanted. Don’t just slap it together; instead, take the time to do it right, building a strong resume that reflects your accomplishments and explains to a potential employer why you’re the right fit for the job. Don’t forget to include a cover letter detailing your interest in the position and why you think you’re a good fit, if relevant. Your ability to get the job of your dreams could hinge on the quality of that first communication with a prospective employer.

You might also like…

How To Deal With Coworker Conflict

How To Deal With Coworker Conflict

U.S. employees spend an average of 2.8 hours per week dealing with conflict. Thus, no matter how laid back you are, it’s only a matter of time before you have to deal with some coworker friction. Here are the three major ways coworkers clash, and what you can do to solve it.

read more
Restaurant Employment Tips: How to Turn Over Tables Quickly

Restaurant Employment Tips: How to Turn Over Tables Quickly

In the restaurant world, time is money. One of the keys to your business is to turn over tables quickly while still maintaining a great atmosphere for guests. But this responsibility goes beyond servers; managers, hosts, cooks and bussers will all need to do their part…

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up

I am a Culinary Grad – Now What? 20 Essential Tips For Young Cooks

I am a Culinary Grad – Now What? 20 Essential Tips For Young Cooks

by | Apr 19, 2017 | Career

Chef Paul Sorgule of Harvest America Ventures blog just released an open letter to young chefs who are soon to graduate their culinary programs and venture out into their career. The letter states 20 pieces of advice that you may or may not have heard before, but regardless are worth repeating. We thoroughly enjoyed it and thought they were important enough to repeat here. To read Pauls open letter in full, head on over to his blog.

  1. KNOW WHAT YOU DON’T KNOW

True, there was a tremendous amount of information thrown your way during the 2-4 years of college. Some of it stuck and more than you can imagine simply bounced off your shoulders and landed elsewhere. Trust me when I say that there is much more to come. Only experience will allow the important things to stick, sink in, and allow you to grow into the chef that you want to become.

  1. BE HUMBLE

No, you are not the best thing that ever happened to the kitchen that hired you. You might become that person, but right now please accept your role as a humble cook and student of the trade. Keep an open mind and realize that the person next to you is probably far more seasoned than you.

  1. ACCEPT YOUR ROLE TODAY

You are not the chef – you are a cook. Start with the intent of being the very best cook that you can be. Take on this attitude with every position that is offered to you during those early years: prep cook, garde manger, banquet cook, the omelet station on a Sunday brunch, line cook, roundsman, etc. Being exceptional at each of these positions will be your real resume leading to the position of chef.

  1. HAVE A STRATEGY

Don’t leave things to chance – have a plan. Where do you want to be in five or ten years? If you don’t know, stop and figure it out today! What kind of restaurant or company, what position, what geographic location, what salary range, etc. Have a plan and write your road map to get there.

  1. FOLLOW YOUR STRATEGY

Once you have built that strategy then try to stick with it. You can certainly adjust along the way, but make sure that you are always working from a plan.

  1. LISTEN MORE THAN YOU SPEAK

Your job, at least initially, is to make the chef look good. Learn to take directives, follow the methods that he or she has spent a career developing, accept and learn from critique, and learn when and how to offer your opinions and observations in a respectful manner.

  1. THERE IS MORE THAN ONE WAY TO ACCOMPLISH A TASK

Your instructors taught you the “right way” to work, to prepare certain dishes, to hold a knife, to apply the foundational cooking methods, to set-up a station. This was important, but guess what – the chef who just hired you may want things done a different way. Your way is not better – it is just different. There may be a time and a place to offer your way as an alternative, but keep an open mind in the meantime.

  1. LEARN HOW TO FIT IN

A sure way to limit your success is to try and become a square peg in a round hole. Fitting in doesn’t mean that you should accept bad habits or become part of a group of antagonistic employees, it simply means that before you can help an organization improve, you must win the trust and confidence of those around you. Once this becomes your persona, then you can gradually influence positive change. This will serve you well even as a chef.

  1. SHARE WHAT YOU KNOW AND KEEP AN OPEN MIND

Yes, there are things that you have gained in culinary school that others in the restaurant may not be aware of. When the time is right, be willing to share this knowledge with others without appearing to be better than them. At the same time, realize that experience has made other employees very good at their craft – you can learn a great deal from them – keep an open mind.

  1. BE PATIENT

I know you invested a boatload of money in that education. I understand that you will be paying back your student loans for the next decade or so. Certainly, your diploma means something and should be recognized, but you are not a chef yet. It will take time; you will need to pay your dues and work many positions that might even seem like a step back. All of this “real life” training will prepare you to be a chef – it is the experience of working that makes the title of chef attainable. Be patient, if you work your strategy, the position will be realized in the future.

  1. LOOK FOR OPPORTUNITIES TO GROW

Take the leap – work in restaurants or food operations that challenge you. Seek out those opportunities that make you uncomfortable with your current skills. Always take on the positions that make you look in a mirror and tremble a bit with doubt. Ask for opportunities that are beyond you in an effort to learn through “trial by fire”. It is this battle experience that will make you exceptional at your job.

  1. DEDICATE YOURSELF TO THE RESTAURANT

Be an ambassador for the operation where you work. Show your pride and seek out any possible way that you can help the operation be successful. Become an advocate for cost control, work to make each task you are given – the most important task in your mind. Accomplish each job with passion and dedication to excellence. Become extremely valuable to the restaurant where you work.

  1. BE THE EXCEPTION TO THE RULE

Aside from your need to “fit in” make sure that you hold true to your principles. If others in the kitchen are less concerned with how they present themselves in terms of grooming or uniform care- be the exception and present yourself as a professional. If others spend too much time putting down others and finding their cup half empty – be the one that always sees your cup as half full.

  1. DON’T IGNORE THE RULE

At the same time, when the operation does have standards that are core to their brand, do not ignore them or fight to push them aside. Becoming the exception to well-established rules is a surefire way to relinquish your ability to “fit in” and make a difference.

  1. WORK HARDER THAN EVERYONE ELSE

I do not propose that you attempt to show everyone else up, but rather to be that person that everyone admires for your work ethic. It doesn’t get easier as you move up the career ladder. The Executive Chef should also be the person who works harder than everyone else. This is how he or she got to that position. At the same time, make sure that you work smart. Working harder doesn’t always mean that you need to work more hours than everyone else.

  1. BE THE EXAMPLE

Be the one, from the first day on the job that others look to as the standard bearer of excellence. Apply this to everything – how you set your station, your commitment to sanitation, the way you treat others, your respect for ingredients, your understanding of cost control, your dedication to proper cooking technique, and your desire to always improve should become your signature.

  1. HELP OTHERS TO BE SUCCESSFUL

No cook is an island. You will learn this on your way to becoming a chef – you must depend on others if you and the restaurant are to succeed. The first step is to always commit to helping others in the same fashion.

  1. CHOOSE YOUR FRIENDS WISELY

There are loads of temptations that cook’s face. The intense hard work and non-traditional hours will often lead to after work indulgence. Keep moderation as a rule of thumb and do your best to avoid the temptations that you know will lead down a rocky road. Connect with others in your field that share this same approach rather than those who seem to always live on the edge.

  1. ASK YOURSELF “IS WHAT I AM DOING RIGHT NOW BRINGING ME ANY CLOSER TO ACHIEVING MY GOALS”

This should be a great sign to print and hang over your apartment door. This is a simple reminder to work your strategy. Straying too far from the plan will only delay your objectives.

  1. TAKE CARE OF YOURSELF AND LOOK FOR THAT BALANCE EARLY ON

It seems contradictory to point to a life of balance after reading the previous 19 points, but it is possible. Always find time to live a healthy life. Eat well, see a doctor routinely, exercise, and find some time to relax on your own and with friends. Build this into your schedule as tasks that are just as important as preparing your mise en place for tonight’s service.

 

You might also like…

How To Deal With Coworker Conflict

How To Deal With Coworker Conflict

U.S. employees spend an average of 2.8 hours per week dealing with conflict. Thus, no matter how laid back you are, it’s only a matter of time before you have to deal with some coworker friction. Here are the three major ways coworkers clash, and what you can do to solve it.

read more
Restaurant Employment Tips: How to Turn Over Tables Quickly

Restaurant Employment Tips: How to Turn Over Tables Quickly

In the restaurant world, time is money. One of the keys to your business is to turn over tables quickly while still maintaining a great atmosphere for guests. But this responsibility goes beyond servers; managers, hosts, cooks and bussers will all need to do their part…

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up