A Hotel And Restaurant Management Career Might Be For You

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A Hotel And Restaurant Management Career Might Be For You

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Home Page > Careers > A Hotel AndRestaurant Management Career Might Be For You

A Hotel And Restaurant Management Career Might Be For You

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Posted: Jan 23, 2007 |Comments: 0 | Views: 2,534|

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A career in hotel and restaurant management might be for you if you like tomake important decisions, hire staff and run the day to the day operations ofyour business. It might sound like fun stuff but it is hard work. As a manager,you will be the first one to arrive and the last one to leave. Allresponsibility will fall on you. The perks of being in hotel and restaurantmanagement business, however, can be great.

As a manager, you are responsible for everything that goes on in your hotelor restaurant. You need to have food orders in on time, make sure guests areaccommodated for and ensure that your staff respects and listens to you. Youmust be a great communicator and leader to succeed in hotel and restaurantmanagement.

Whether it is a high profile hotel, a glamorous restaurant or a small deli,a manager must indulge himself in the business. If one thing goes wrong itfalls on the manager’s shoulders. The service industry is the biggest industryin the United States today. It garners more attention and customers than anyother business in the country. Don’t expect this trend to stop.

Small businesses are currently thriving in the U.S. More and more of theseoffices are popping up everywhere. Combine that with the stature of the serviceindustry and a small hotel or restaurant can prove to be quite profitable.Being involved in hotel and restaurant management is becoming a commonexperience for many people today. People with little to no experience aregetting into the business. But those who do the best have a degree specializingin management.

It’s a great time to become restaurant manager. The U.S. Department of Laborcites the field of restaurant management as an emerging industry, and predictsit will continue to do so. As a restaurant manager, you are responsible for theday-to-day operations of the restaurant. Not only must you have a love of food,you must also have a background in management.

A restaurant manager needs to ensure food deliveries. Manage personnel, andenhance the customer experience. But of course that’s also part of the reward –you get to enjoy the satisfaction of knowing that a successful restaurant wasthe result of your service skills. And not only will you have to fare well withyour customers, you’ll have to fare well with your staff. Managers mustcommunicate well with the employees, motivate the staff, and lead byexample.

In restaurants that change their menu items, manager often select newdishes. They consider what items have been popular in the past, and what foodson hand must be used. Then they analyze recipes to decide costs for food andlabor. Based on this analysis, they assign menu prices.

Managers are often responsible for recruiting and hiring new kitchen andserving staff. They organize and direct worker training programs. In addition,they schedule staff work hours and assign duties. They may also evaluateemployee performance.

Large restaurants often have bookkeepers. However, managers of smallfacilities often have administrative duties. For example, they keep records ofemployee hours and wages. They prepare payroll and tax report paperwork. Theykeep records of purchases and pay suppliers. They also evaluate the success ofnew dishes and remove them from the menu if they are not profitable. Somemanagers use computer software to help them with these record-keepingduties.

Almost three-fourths of all food service managers were previously restaurantmanagers, according to Bureau of Labor Statistics. Most restaurant managementprofessionals receive a two- or four-year degree in restaurant or food servicemanagement.

Nine out of ten restaurant operators raise money for charities, or donatefood or space.

Restaurants fight hunger, support health-related causes, mentor youth, andimprove their communities. If you’re just starting out or your restaurant wantsto increase its philanthropic efforts, you may donate money to support achildren’s hospital, United Way, local non-profit, museum, library, school,zoo, military support group or homeless shelter.

High standards need to be maintained, and health and hygiene safetyregulations need to be met at all times. This includes the quality of rawingredients and prepared food, food storage, and customer service. Themaintenance of equipment, stock and the budget is also controlled by therestaurant/catering manager.

Many independent hotels, and most hotel chains, run management traineeschemes that can lead into restaurant or catering management. Fast-food chains,catering companies and large restaurants are also likely to run restaurantmanagement trainee schemes. Some employers may take on candidates with Alevels, BTEC National awards, or Scottish Highers. However, it is more usualfor entry requirements to include a foundation degree, BTEC HNC/HND, or degree.Relevant subjects you can study at this level include hospitality managementwith business, culinary arts or marketing, and international hotel andrestaurant management.

The entry requirements for a degree are likely to include five GCSEs (A-C)/Sgrades (1-3) and a minimum of two A levels/three H grades. For a HNC/D orfoundation degree, you are likely to need four GCSEs (A-C)/S grades (1-3) andone A level/two H grades.

An Access to Higher Education qualification may also be accepted for entryto certain courses. If experienced in a related field, you may be able to gainrecognition of skills through Accredited Prior Learning (APL). Please checkwith colleges or universities for exact entry requirements.

There is no maximum age limit to become a restaurant or cateringmanager.

Training is usually provided on the job. In addition, you can work towards aqualification such as an NVQ/SVQ Level 3 or BTEC National Certificate inHospitality Supervision.

If you are a graduate with a degree not related to hospitality, you can takea one year BA (Hons) conversion degree course in Hotel and Catering Management,or Hospitality Management.

Restaurant or catering managers can take a number of routes into differentcareers. Hotel management is an option. In a large chain of hotels orrestaurants, it may be possible to progress to regional or area management.

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Freelance writer for over eleven years. Restaurant Uniforms Restaurant Aprons Dickies Uniform Scrubs

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