You’ve established yourself as a chef de rang, at best a Deputy Restaurant Manager proven. You have gained enough experience, mastered crises, taken on leadership responsibility and learned to coordinate instead of doing everything yourself! Your skills included not only guest operations, but also working on the computer. Congratulations, then you’re ready for the front row as a restaurant manager.
In addition to your role as a host in the operational service, you will support your colleagues in their daily tasks. You are mentor for the team and contact person for the guest. 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.
Several years of professional experience in operational service to guests is required. Likewise, you should already have taken over the personnel scheduling and coordination. Complaint management and being safe with guests and in front of colleagues – it’s also about setting an example. Don’t make the move too quickly.
Wages depend on many factors. If you are starting out as a restaurant manager, work experience is a very important criteria. 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. 2.800,00 EUR – 3.500,00 EUR gross per month.
The host. You reflect and present the restaurant. In every restaurant, someone wears the hat. Would you like to take on that role? Then let’s talk about your qualifications.
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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