The Restaurant Manager supervises the successful administration of a restaurant by hiring skilled staff, monitoring customer satisfaction, and ensuring that all products and beverages are ordered in the correct quantities. Their role is to hire and train staff members, ensure that health and safety protocols are adhered to, and keep a detailed record of income and expenses. Their responsibilities are to organize ingredients in the correct quantities for the kitchen staff, communicate with customers to receive feedback and manage complaints, and open and close the restaurant on time.
If you're thinking about becoming a server, first of all, it's a way to make really great lifelong friends. I cannot stress that enough. I think the social environment and social impact that the hospitality industry brings, no, nothing else out there.
Typically, if you are looking to become a server, it's not an entry-level restaurant position. Usually you would start out as a host or a hostess or a busser, and then work your way up. So the environment of a new restaurant opening though, is they're doing mass hiring. So when you're doing mass hiring, you're really, really focused on hiring, not only for ability and skill set, but personality. So if you have a shining personality and you wanna start serving without having to start off as a host or a hostess or a busser, that's a really great environment to do so.
So currently hold a senior manager of global operations role. I started in 2006 as a new server and at a new restaurant opening. The next role is bartending. And so bartending for me was probably the most fun I've ever had ever job wise. I quickly became a trainer for that company. So I immediately started to get to travel. After doing a few domestic openings, the brand started to go globally.
So I had the opportunity to travel all over the world, which was a life-changing opportunity as well. I was able to go to places that I would never be able to go to on my own at that age.