Running a good restaurant is quite literally an act of plate-spinning.
What’s a day in the life of a restaurant manager really like?
Tell us a little about yourself and your experience.
My name is Edward.
I am 25 years old and I have been managing restaurants for about four years.
I currently am a Dining Manager in St Pete Beach, Florida.
What drove you to choose your career path?
To put it simply, I love food.
(Seriously though, what did she put in there?)
How did you go about getting your job?
What kind of education and experience did you need?
Like I said, I’m not an expert.
And to them I’ll forever be grateful.
Did you need any licenses or certifications?
To become a manager?
There is nothing worse in this business than someone who has no idea how to properly handle food.
What do you actually spend the majority of your time doing?
Preparing for guests to come into the restaurant.
It’s a lot more than a waitress in the front and a cook in the back.
Even the music selection isn’t necessarily random.
That fresh baked bread smell that makes your mouth water?
Some places artificially pipe that in.
It’s science and it’s sometimes used to seduce us.
What misconceptions do people often have about your job?
I’d love to say those people don’t exist, but they do.
But he was right.
What are your average work hours?
Once again, it varies from place to place.
To simplify: you stay until the job is done.
What personal tips and shortcuts have made your job easier?
I’ve had lots of people compare it to parenting.
I pride myself on building loyalty with my employees.
Not just to me, but getting them to buy-in on making the restaurant itself as successful as possible.
What do you do differently from your coworkers or peers in the same profession?
But you learn from people like that.
I build relationships with my employees.
I attempt to know their hobbies, the names of their kids, their birthdays, etc.
A little recognition and the knowledge that they aren’t just a number goes a long way.
Little things like that build the loyalty and “family” relationships that drive most restaurants.
Another thing I do differently is refuse to rule with an iron fist.
Both will get the same thing done, but no one hates you for doing it the second way.
Saying “sweep this floor or I’ll write you up” will cause someone to resent you.
I’d appreciate it," followed by a sincere thank you.
Not only does it accomplish the task, it shows them that you appreciate their help.
That means so much in the long run.
What’s the worst part of the job and how do you deal with it?
And you have to sacrifice time with your family and friends.
When you spend 12 hours a day with the same people, you naturally build relationships.
They become a second family.
You have to maintain your composure and lead your team.
Trust me, I’ve seen it happen.
Do you have any advice for people who visit your restaurant?
My biggest advice to people who dine out is just to have some patience.
Real food isn’t served fast.
That’s why they don’t give drive-throughsMichelin stars.
Generally speaking, the nicer the place, the longer the food takes.
Another tip is to do some research.
Restaurant review sites can be a big help.
Know what places specialize in what kinds of food.
I proceeded to make her breakfast to the strange looks of my kitchen staff.
I plated it up, garnished it, and proceeded to take it to the table.
After a few bites I asked her how it tasted.
She said that it was nothing like she makes and told me to get rid of it.
Moral of the story: Don’t go into a taco place and expect award-winning Thai food.
It’s not going to happen.
What kind of money can one expect to make at your job?
Once again, it varies by establishment.
I started with a corporate company that offered me roughly $40K a year, not including bonuses.
How do you move up in your field?
Bust your ass and be prepared to work hard.
Long nights, working holidays, and doing whatever is needed will get your foot in the door.
But to “move up” means more responsibility.
For that month we would switch positions (i.e.
It was an immensely valuable experience that I will never take for granted.
What do your customers under/over value?
That’s my job.
c’mon read the menu and ask questions.
We want you to have an amazing dining experience.
I want you to leave happy and return as soon as possible.
And don’t venture to make stuff up to get a free meal.
And for the love of all things holy, tip your server.
We need to know these things so that they do not happen again.
What advice would you give to those aspiring to join your profession?
Some people cannot take the stress or deal with the people I have to deal with.
But to me, it’s all worth it.
Be prepared for long nights, complaining people, and hot and dirty environments.
you’re able to’t fake passion.
If you have a passion, follow it wherever it takes you.
If you’d like to share your career, email us at[email protected].
Photo bysnvv(Shutterstock).
