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Restaurant Manager
I fully recognize that my career choice is not a logical one. The hours are crazy, the pressure is intense, job stability is a dream, and the pay isn’t much of a consolation. Yet I keep volunteering. Why? There’s a unique sense of fulfillment that comes with running a restaurant well. As competitive and challenging as it is, I truly enjoy the process of building a customer service machine around great wine and cuisine; helping chefs create menus that create efficiencies in the kitchen; training wait-staff to sell, serve, and turn tables with tact; working with assistant managers to standardize service, procedure, and style; then realizing higher margins. But these are means to a greater end. They create an amplifier called momentum, which turns employees into participants and dinners into patrons. Momentum will help overcome errors, transcend trends, and turn a restaurant into an icon.
Restaurant Manager
About Me
Industry: |
Travel, Hospitality & Restaurant |
|---|---|
Occupation: |
Restaurant Manager |
Ideal Companies: |
Starwood, Marroitt, DMB |
Education level: |
Associate |
Will Relocate: |
Yes |
Location: |
Phoenix, AZ |
