Restaurant Manager

Right arm of the Hotel Manager, the Restaurant Manager is responsible for all the F&B points of sale in an establishment.

The Restaurant Manager is passionate about service and good living!

An important part of the Restaurant Manager’s activities consists of managing the F&B section of the budget (restaurants, bars, room service, etc.): cost and revenue management, preparation of provisional budgets, customer and employee satisfaction, etc. He or she monitors the quality of the services and the proper organisation of the various tasks to be performed. Being proactive, he or she may, for example, make decisions about new working methods or offer a wider range of services to attract a broader clientele.

The key to success in becoming Restaurant Manager

Education: Bachelor’s degree or diploma in hospitality and/or restaurant management, then a master’s degree in management and administration. Professional training at specialised schools is also possible.

Choice of establishment: If you wish to grow within a large group, you should go to a chain-type establishment or join an established hotel or restaurant group. If you want to open your own restaurant, independent establishments in which the tasks are very diverse and where your versatility will be essential, will be more suited to developing your skills.

The path to success: It is most commonly attained through a Restaurant Manager or Room Service Manager position. It is interesting to do internships in an establishment’s various F&B departments and/or to alternate each year.

1st year: Back Waiter, Bar-back, Room Service Assistant, etc. This will allow you to have customer contact and show you the basics of organising a business. It would also be very interesting to spend some time in the kitchen to understand the work, the tasks, and the codes of these teams before moving to the dining room.

2nd year: Dining Room Manager or Assistant Dining Room Manager in a section of the restaurant different from the previous year.

3rd year: Assistant Catering Manager, or Restaurant Manager or Assistant Restaurant Manager. This will immerse you in the organisation of a department or an entire unit, with personnel management and budget management.

30 years of experience in the international hospitality industry, the culinary arts, and student training and support allow the TALENT DEVELOPER team to draw from a large network and support you in your professional plan.