RESTAURANT MANAGER

Managing a restaurant requires organization, a solid understanding of basic business principles, and a good idea of how the food service industry operates. For better or worse, managing a restaurant will separate you from the rest of the employees. You may find yourself having to fire people who can't obey basic rules like showing up on time, or worse, employees who are stealing from the business. Restaurant managers have to ensure that everything is going smoothly between the floor staff and the kitchen staff.

Restaurant managers also need to know a lot about food. A chef may create the dishes a restaurant serves, but many restaurant managers approve the ingredients and help decide what source will supply them. The manager may also work with chefs and cooks to come up with creative ideas (such as new menu items and special promotions) and make sure the business adheres to a previously determined food budget.

Be prepared to work quite a few hours if you choose to be a restaurant manager. While it is a fun and interesting job, you may be called upon to handle unplanned crises that arise. If the ice machine breaks or if a pipe in the men's restroom bursts, you can't go home, even if your shift is over.

“Supervise” is another word for “manage,” and you will often be called upon to do just that. If work is not accomplished, you are ultimately to blame. Giving people tasks to perform is only the beginning. It takes exceptional personal skills to know how to see those tasks through. Good management often means encouraging a team environment to create a general good vibe. If employees feel that their manager is behind them, they will probably do better and more productive work.