Video: What is the Role of a Restaurant Manager 2024, July
The restaurant is a place where people go to relax, where they can relax, try delicious gourmet food, listen to good music. But for some, a restaurant is a job. And the restaurant manager is a complex, responsible profession, requiring a lot of diverse knowledge.
A few facts from the history of the profession
Catering establishments have existed for several thousand years. They were in ancient China, Rome and Greece. There are references to various kinds of establishments where you could eat in Russia. But they were intended mainly for people who drove past settlements.
And only in the XVIII century in France, food was elevated to a cult. To maintain the rituals of eating and the first restaurants were set up. Then came their own traditions, rules, which subsequently spread throughout. It has become natural that restaurant owners pay special attention to their guests.
Hotel managers (head motels), which most often hosted establishments, were engaged in organizing comfortable rest and high-quality, and in some gourmet restaurants. Therefore, we can assume that the first manager of the restaurant is a head waiter (the word familiar today, with respect to restaurants, is a little, however, a different meaning).
The essence of the profession
To understand the role of the manager in the development of the restaurant and its popularity, you need to know the essence of this profession. The restaurant manager is, one might say, a person who has made his dream a reality. Very often, the manager becomes the one who managed to come up with, find money and build an institution.
Therefore, he acts as the creator of the concept, and in the role of the one who promotes the restaurant on the market, and in the role of the owner, taking care of the prosperity of his brainchild.
This profession is the pinnacle of a career, and to get to it you need to work in an institution at a lower rank in order to know all the processes from the inside. It is important to have an appropriate education.
The way the restaurant is positioned in the market largely depends on the restaurant manager. He decides on the location, size, design of the restaurant. An important role is played by his decision on culinary offers, as well as on the composition of the staff, the success of the restaurant as a whole depends on the ability to communicate with customers.
Restaurant management combines a wide range of knowledge and skills. Here you need to be a marketer, and an accountant, and a psychologist.
Main goals
From the professionalism of the manager depends on what will be his restaurant. He must be able to organize the work of employees so that the output is an excellent product.
The restaurateur’s ability to create the right advertising for the establishment will allow hosting good guests.
The restaurant manager must be able to keep accounting records, because this is a guarantee of security.
For him there should not be trifles in work, often they determine everything. And only being able to solve these problems, you can ensure the success of the restaurant, keep its image at a high level, which is part of the main responsibilities of the manager.
Main functions
Running a restaurant is a tricky business as nothing can pass by the attention of the manager. He should be a good mentor for his staff and a model in all production, and often even in life matters.
At his workplace, the manager must:
- carry out work with staff, engage in its recruitment and assign responsibilities;
- control the financial activities of the enterprise by analyzing the sales and expenses of the restaurant;
- resolve issues with public services;
- to provide the institution with the necessary equipment;
- liaise with suppliers;
- conduct pricing policy, menu, wine list.
The financial well-being of the enterprise largely depends on the manager’s ability to cope with the above functions.
What you need to know
There are three types of restaurants. These are premium, mid-range and fast food restaurants. Work in a top-level restaurant will naturally be different. Therefore, the manager of such an institution is selected with experience in this field for at least five years, with higher education in profile. He must be able to read the wine list, know the haute cuisine, and have experience in selecting employees for the enterprise.
A little less than the requirements for the director of a middle-class restaurant. Here it is recommended to appoint a person who has 2-3 years of experience in such an institution.
There is a more democratic approach to candidates for the post of director of a fast-food restaurant.
Based on the tasks that the future director will have to perform, he must know the ways to solve them and have successful experience in this.
Workers of chain restaurants get a good store of knowledge, since training here is at a fairly high level.
It is very good if the future manager will be familiar with restaurant software.
Training for restaurant managers
Work in a restaurant, in addition to skills, also requires an appropriate level of education. Often, even experienced managers who have not undergone special training cannot solve financial issues, have difficulties in managing personnel, and are poorly oriented in legislative acts.
Therefore, the specialty "Management of the hotel and restaurant business" today is very popular and in demand. In many universities, you can get a good education in this area. Of course, budget places are also offered, but they are few. Mostly training is done on a commercial basis.
Specializations are offered in the economic and organizational direction.
And you can take courses manager of the restaurant. This is for those who already have good experience in restaurant business, but would like to get an education. There are also many suggestions. If you want, there is plenty to choose from.
How to become a restaurant manager
The restaurant business is currently developing rapidly. This allows young people with ambitions who want to build a successful career to grow in the profession in a few years. Arriving at a restaurant as a simple waiter, it’s quite possible to become a manager in 5-6 years. Of course, this will have to make a lot of effort. You need to work hard, study the restaurant business, monitor the emergence of new trends.
According to the advice of well-known Russian restaurateurs, it is better to start at some hotel restaurant, which is part of the European network. Since there is good training, in a very short time you can achieve significant success in career advancement. Everyone who has gone through such a school, starting from the bottom, knows perfectly how to manage a restaurant.
Career Prospects in Moscow
The restaurant industry is taking leaps and bounds throughout Russia, without, of course, bypassing the capital. And there is room to develop. Compared with the countries of Western Europe, Russia and Moscow are lagging behind. So, in Europe in large cities per thousand people 150 seats in a restaurant are provided, and in Moscow only 25. Another drawback is that more than half of the establishments are in the center. Therefore, very soon they will appear in sleeping areas and everyone needs a restaurant manager. Moscow gives a chance to those wishing to build a successful career in the restaurant industry.
