WHAT DOES A DEPUTY RESTAURANT MANAGER DO?

Have you proven yourself as a Chef de Rang, gained enough experience. You have the necessary know how to take over the responsibility for the restaurant in the absence of the restaurant management, to work in a coordinated way and to lead a team? Then you are ready for that of the deputy. Restaurant Manager.

WHAT ARE YOUR TASKS?

In addition to the role of host from the operational service, you now provide partial administrative support to your restaurant management and deputize for them in their absence. Tasks are additionally coordination of your team, rostering, vacation planning as well as pre-shift meetings. Conflict and complaint management is now also part of your duties and, depending on the company structure, purchasing and quality control.

WHEN CAN I BECOME DEPUTY BECOME A RESTAURANT MANAGER?

Several years of professional experience in guest operational service is required. A big advantage is a broad professional competence (personnel management and planning, team meetings, wine knowledge, …) and depending on the restaurant or concept also foreign language skills.

HOW MUCH DOES A DEPUTY RESTAURANT MANAGER EARN?

Wages depend on many factors. If you work as a deputy Restaurant Manager, professional experience is a very important criterion. Your previous daily service duties must be on point and you must be able to schedule Chef de Rang or Demichef de Rang. The size of the establishment, the level of cuisine, the number of guests and, of course, the state (different tariffs) fall under these conditions. The range is a salary of approx. 1,900.00 EUR – 2,800.00 EUR gross per month.

WHERE CAN I FIND A JOB?

The host in Spee. You reflect and present the restaurant. In the absence of the restaurant management, someone has to wear the hat.

Walnut Careers accompanies you in your career planning and offers you daily new jobs in gourmet gastronomy and luxury hotel business.

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