Job Responsibilities
Responsible for running the floor of a busy restaurant 5 days, 40
hours a week. Included in this are personnal management, dry
goods ordering, wine, liqour & beer ordering, cost & inventory
control. Resonsible for all gains or losses in sales within the
restaurant.
|
Job Requirements
N/A
|
Uppers
I love working with people. We work in a VERY fast-paced environment -- always
on the move. We have wonderful regular customers that are fantastic to see each
day. It is also wonderful to be directly responsible when sales are up and
customers are happy. A restaurant in a tourist destination location is ideal for
me, where in some other locations it may not be quite so perfect.
|
Downers
It's so tiring! We're going strong all the time, and during the
holiday & wedding seasons especially we have huge private parties
that can make for 60-70 hour work weeks. It's always hard to deal
with an unhappy customer, but when you haven't done anything but
sleep & work for weeks, that makes it even harder.
|
Lifestyle
This fits me perfectly. I work a regular schedule each season (ie. summer &
winter) that I design at the beginning of said season. I dress casually but
professionally and have an amazing amount of freedom in most aspects. My ideas
are always considered & I love having the off season (ie. spring & fall) off to
travel while still on a salaried payroll -- but we do make up for that when it's
busy. I've chosen a profession that will allow me to pursue exactly the
lifestyle outside of work that appeals to me. It's very rewarding, in many
different aspects.
|
Compensation
I am insanely underpaid for the work that I do. My base salary is
$30,000 a year, which comes to about $15/hour. There is no end of
season or any other type of bonus. Dental, health & Aflac are
included. If I did not love the work that I do so much, this
would not be acceptable.
|
Advice to Jobseekers
Know what you're getting yourself into. You CAN NOT take a
restaurant management position without having worked the floor in
the front of the house. As a manager running the floor, you need
to be a better server/bartender/busser/expiditor/food runner than
any of your staff. You need to be able to take one look around
the room & know exactly what's happening everywhere without asking
a single member of your staff. You need to understand what is
going to happen before it happens and be prepared for it no matter
what. If you have just graduated with a degree in hospitality or
hotel/restaurant management, take a year or 2 to work the floor
and learn exactly how things run. Then go for manangement because
you will excel with the hands-on experience.
|
