| A career in hotel and restaurant management might | | | | success of new dishes and remove them from the |
| be for you if you like to make important decisions, | | | | menu if they are not profitable. Some managers use |
| hire staff and run the day to the day operations of | | | | computer software to help them with these |
| your business. It might sound like fun stuff but it is | | | | record-keeping duties. |
| hard work. As a manager, you will be the first one to | | | | Almost three-fourths of all food service managers |
| arrive and the last one to leave. All responsibility will | | | | were previously restaurant managers, according to |
| fall on you. The perks of being in hotel and restaurant | | | | Bureau of Labor Statistics. Most restaurant |
| management business, however, can be great. | | | | management professionals receive a two- or |
| As a manager, you are responsible for everything | | | | four-year degree in restaurant or food service |
| that goes on in your hotel or restaurant. You need to | | | | management. |
| have food orders in on time, make sure guests are | | | | Nine out of ten restaurant operators raise money for |
| accommodated for and ensure that your staff | | | | charities, or donate food or space. |
| respects and listens to you. You must be a great | | | | Restaurants fight hunger, support health-related |
| communicator and leader to succeed in hotel and | | | | causes, mentor youth, and improve their |
| restaurant management. | | | | communities. If you're just starting out or your |
| Whether it is a high profile hotel, a glamorous | | | | restaurant wants to increase its philanthropic efforts, |
| restaurant or a small deli, a manager must indulge | | | | you may donate money to support a children's |
| himself in the business. If one thing goes wrong it | | | | hospital, United Way, local non-profit, museum, library, |
| falls on the manager's shoulders. The service industry | | | | school, zoo, military support group or homeless |
| is the biggest industry in the United States today. It | | | | shelter. |
| garners more attention and customers than any | | | | High standards need to be maintained, and health and |
| other business in the country. Don't expect this trend | | | | hygiene safety regulations need to be met at all |
| to stop. | | | | times. This includes the quality of raw ingredients and |
| Small businesses are currently thriving in the U.S. More | | | | prepared food, food storage, and customer service. |
| and more of these offices are popping up | | | | The maintenance of equipment, stock and the |
| everywhere. Combine that with the stature of the | | | | budget is also controlled by the restaurant/catering |
| service industry and a small hotel or restaurant can | | | | manager. |
| prove to be quite profitable. Being involved in hotel | | | | Many independent hotels, and most hotel chains, run |
| and restaurant management is becoming a common | | | | management trainee schemes that can lead into |
| experience for many people today. People with little | | | | restaurant or catering management. Fast-food chains, |
| to no experience are getting into the business. But | | | | catering companies and large restaurants are also |
| those who do the best have a degree specializing in | | | | likely to run restaurant management trainee schemes. |
| management. | | | | Some employers may take on candidates with A |
| It's a great time to become restaurant manager. The | | | | levels, BTEC National awards, or Scottish Highers. |
| U.S. Department of Labor cites the field of restaurant | | | | However, it is more usual for entry requirements to |
| management as an emerging industry, and predicts it | | | | include a foundation degree, BTEC HNC/HND, or |
| will continue to do so. As a restaurant manager, you | | | | degree. Relevant subjects you can study at this level |
| are responsible for the day-to-day operations of the | | | | include hospitality management with business, culinary |
| restaurant. Not only must you have a love of food, | | | | arts or marketing, and international hotel and |
| you must also have a background in management. | | | | restaurant management. |
| A restaurant manager needs to ensure food | | | | The entry requirements for a degree are likely to |
| deliveries. Manage personnel, and enhance the | | | | include five GCSEs (A-C)/S grades (1-3) and a |
| customer experience. But of course that's also part | | | | minimum of two A levels/three H grades. For a HNC |
| of the reward - you get to enjoy the satisfaction of | | | | D or foundation degree, you are likely to need four |
| knowing that a successful restaurant was the result | | | | GCSEs (A-C)/S grades (1-3) and one A level/two H |
| of your service skills. And not only will you have to | | | | grades. |
| fare well with your customers, you'll have to fare well | | | | An Access to Higher Education qualification may also |
| with your staff. Managers must communicate well | | | | be accepted for entry to certain courses. If |
| with the employees, motivate the staff, and lead by | | | | experienced in a related field, you may be able to |
| example. | | | | gain recognition of skills through Accredited Prior |
| In restaurants that change their menu items, | | | | Learning (APL). Please check with colleges or |
| manager often select new dishes. They consider | | | | universities for exact entry requirements. |
| what items have been popular in the past, and what | | | | There is no maximum age limit to become a |
| foods on hand must be used. Then they analyze | | | | restaurant or catering manager. |
| recipes to decide costs for food and labor. Based on | | | | Training is usually provided on the job. In addition, you |
| this analysis, they assign menu prices. | | | | can work towards a qualification such as an NVQ |
| Managers are often responsible for recruiting and | | | | SVQ Level 3 or BTEC National Certificate in |
| hiring new kitchen and serving staff. They organize | | | | Hospitality Supervision. |
| and direct worker training programs. In addition, they | | | | If you are a graduate with a degree not related to |
| schedule staff work hours and assign duties. They | | | | hospitality, you can take a one year BA (Hons) |
| may also evaluate employee performance. | | | | conversion degree course in Hotel and Catering |
| Large restaurants often have bookkeepers. | | | | Management, or Hospitality Management. |
| However, managers of small facilities often have | | | | Restaurant or catering managers can take a number |
| administrative duties. For example, they keep records | | | | of routes into different careers. Hotel management is |
| of employee hours and wages. They prepare payroll | | | | an option. In a large chain of hotels or restaurants, it |
| and tax report paperwork. They keep records of | | | | may be possible to progress to regional or area |
| purchases and pay suppliers. They also evaluate the | | | | management. |