By Nsim Team
Restaurant managers are responsible for every aspect of the hiring process for all of their employees including interviewing, hiring and training. When they're not attending to personnel needs, they're also responsible for food service and administrative duties.
It's also a manager's responsibility to handle staff training and scheduling, but those duties may be delegated to an assistant manager. Restaurant managers sometimes take on the role of a mediator to resolve employee conflicts.
There are rarely any mandatory education requirements to become a restaurant manager. Many colleges and universities offer bachelor's degrees in restaurant and hospitality management. If an associate's degree is more your speed, lots of technical institutes and community college have programs leading to a formal certification in restaurant management. However, degree subjects in hospitality management or business management will provide you with the basis for making a more conventional application for the role.
Becoming a restaurant manager without holding a degree or relevant qualification is rare but can happen.
Up to 18,000 new jobs for food service managers may be available through 2018, according to the U.S. Bureau of Labor Statistics, and many of those jobs will be with restaurants. The specific roles and duties that managers assume often depend on the size of a restaurant and the owner’s level of participation in managing the business. Managers often oversee a restaurant’s operation at every level.
If you believe you have enough patience, energy levels, prompt thinking, strong interpersonal skills, plan, multi-tasking ability, passion, inventiveness and much more essential qualities, you can try a hand at this job. Possessing degree in the field is a bonus to grow and prosper in the field.