RESTAURANT MANAGER

Eleven Questions with Cameron Shosh

Manager, Mile Square Restaurant, Hoboken, New Jersey

HOW LONG HAVE YOU BEEN IN THE RESTAURANT BUSINESS?

Seven years.

HOW MANY PEOPLE WORK FOR YOU?

I manage a staff of fifty people.

WHAT ARE YOUR HOURS LIKE? DO YOU HAVE A SET SCHEDULE?

A lot of hours, but I do have a set schedule. I work five days a week from 10 AM to 5 PM, and I have one long weekend day—10:30 AM to midnight.

WHAT CAN YOU EXPECT IN YOUR FIRST TWO HOURS OF WORK?

I need to make sure that supplies I've ordered have arrived, talk with the chef about daily specials, check reservations for the day, and check our 86 list, which is an inventory of items we may be out of.

WHAT OTHER JOBS HAVE YOU HAD IN RESTAURANTS?

I've been a grill cook, a waiter, a bartender, and an expediter.

WHOM DO YOU REPORT TO?

I report to the restaurant's owner. I talk to him at least once a week at our staff meetings.

DO YOU CONTRIBUTE TO THE RESTAURANT'S MENU?

Yes. I have the opportunity to look at item sales and make recommendations.

DOES TECHNOLOGY PLAY A BIG PART IN YOUR JOB?

We have a computer-based ordering system that the waiters and waitresses use to input orders, which are transmitted to the bar and kitchen. The computer also helps me control my inventory and budget.

IS IT HARD TO DISCIPLINE EMPLOYEES?

There's a high turnover in restaurants and it's hard to find people who can take discipline or criticism without wanting to leave. I try to find a happy medium so both the employees and I are happy.

DO YOU HAVE TO DEAL WITH RUDE CUSTOMERS?

All the time!

DO YOU LIKE YOUR JOB?

Yes. I like dealing with people on a daily basis. And even though the hours are tough, I love the responsibility I have.