What it takes to be a Manager

That's a pretty good question; whilst we do our job on a daily basis with passion & pride, it is good sometimes to take a seat back & look at what it actually takes to be a descent manager. What makes me wanted to share my vision is that a couple of weeks ago I met a gentleman who came at my place to spontaneously apply for a job; Englishman ,well-groomed & as I am currently recruiting I decided to invite him for a coffee/interview on a spot. Conversation was going well up until he told me that he wished to apply for the assistant Manager role . I looked at his resume; and could see that he has just freshly been graduated from university a BA in hospitality management , and as experience under his belt only couple of years as apart-time in a chain of well known American fast food restaurant. Nevertheless I've explained to him that he doesn't have as yet the relevant experience but, as he seems motivated I will be happy to take him onboard as a waiter, train him and explain to him that once he gain experience with his education background he could grow his career further and maybe in couple of years time he will become assistant Manager. He politely declined the offer explaining to me that after having studying so hard, he will not apply any other position than assistant manager to start with. I was astonished...

Later on that day I look at some university/ hospitality school program and what was on offer; for the second time that day I was amazed. Yes it was indeed mentioned in a few of them that they will start they career at the top of the ladder after being graduated ?!! How a professional teacher/tutor can deliberately let think the next generation of managers/chefs that they will hold management position straight after school. Those so-called professional of our industry who are meant to teach and nurtured their students should be fully honest and let them know that they will work for years before becoming a competent manager.

To be able to run a restaurant you should be able to be at the top of your game on all the below:

• being able to run a section completely without assistance
• having knowledge of each department, from the pot wash to the kitchen passing by the bar
• being a "people's person", the ability to offer a warm welcome, a quality service and ensuring your guest satisfaction no matter what
• Being able to compose on a daily basis between the company compliances, you guests, your line managers, your suppliers, your staff and all the unforeseen circumstances which can occur during a shift
• being able to work 10-14 hours a day 5/7 days a week ( forget about your teacher telling that you won't exceed 8 hours a day)
• Being able to be creative, develop food and beverage menu, liaise with all the departments of your organisation in a diplomatic manner but making sure things are moving forward
• Recruit/motivate and train your team.
• being able to create a "one Team" vision between the back & the front of house
• Being a businessman; you have to understand that a restaurant is a business and some unpleasant choices had to be made to make it sutainable
• Being able to cope under pressure
• being able to listen your team
• Being able to provide motivational briefing ( a mix of Coach Carter with a sales pitch of the Wolf of Wall Street)
• being able to be on call literally 24/7 in case of any problem for all your team members
• have a vision, and the ability to review it considering new factors coming (competion/ old menu)
• being ready before you are fully confident with all the above to go trough hell, with small salary and long hours
• Being knowledgeable ( the highest in industry you wish to reach the greater your knowledge of food & drinks will be required)

Then, eventually after having working hard 2/ 3 years after being graduated, you will become a descent manager. That is what a teacher with a bit of integrity should say to the future generation of Manager