If you have been thinking about entering the hospitality industry but are not sure whether it is the right career path for you, allow us to offer some gentle words of encouragement and what your career path can develop into from working as a waiter/waitress all the way to deputy restaurant manager and beyond.
While we may be slightly biased, we think that hospitality is one of the best industries to work in; from hotels, restaurants, pubs, bars all the way to international resorts, there are many different roles available, all offering excitement, variety and numerous opportunities for progression. If you are looking to work in front of house, below is a basic guide explaining the steps you can take to climb the managerial ladder, a deputy restaurant manager position is a great place to aim for.
So, What is the first step to becoming a deputy restaurant manager
Waiting Staff – step 1
Like any profession, to climb the ladder everyone has to start at the bottom. Although this is an entry level position, already you are on the front line of all operational aspects within the restaurant, you are the face of the company, who customers see when they first enter the establishment. Already doesn’t this sound like an exciting career option, meeting new faces every day whilst also learning new skills which you can carry through your career journey to become a deputy restaurant manager and further.
As a waiter or waitress, you would:
- Greet customers and show them to their tables
- Give out menus and advise on menu choices
- Take orders for food and drink
- Serve food and drinks
- Give customers their bill and take payments
- Keep tables clean and tidy
Of course, each establishment is different so your roles and responsibilities may vary from the above.
What’s the next step up? Floor Manager
The next step on your journey to becoming a deputy restaurant manager would be becoming a floor supervisor. A middle management position, floor supervisors have a leadership role and some managerial responsibilities, such as depositing money, delegating work, and managing employees, though they still have a manager to answer to. As a floor supervisor you will:
- Manage staff performance
- Manage opening and closing of the restaurant
- Delegate tasks to your front of house team throughout the day
- Ensure each customer has an excellent experience
Of course, each establishment is different so your roles and responsibilities may vary from the above.
You will work closely with the management team to ensure the smooth running of the restaurant and front of house team. A floor supervisor can then be promoted to a deputy restaurant manager / restaurant manager. This is a career defining step and the biggest question is, are you ready?
So, you have reached your goal, it’s time to take the plunge..
Yes, the journey to becoming a deputy restaurant manager, there’s a lot of hard work involved but don’t be put off by this… with this title comes plenty of benefits and you are now one of the main figures to which your juniors will look up to for guidance, leaderships and support.
As a deputy restaurant manager, you will be supporting the general manager in any way that you can, holding down the fort when the manager is away, and keeping staff happy. As well as assisting the general manager, you will also be responsible for the following duties:
- Evaluating work performance of staff
- Handling customer complaints
- Assisting with recruitment, training, promotion, delegating work and performance evaluation
- Conducting team meetings
- Implementing business procedures
- Controlling cost or expenditure
- Preparing reports
This career defining job title is now yours. But does it stop here? Of course not!
After you’ve proved yourself and gained some valuable experience as a deputy restaurant manager, the next step for you would be to become a restaurant manager.
Or, you could see what else is out there – how about moving to a different company – perhaps manage a larger team of people or if you’re looking to switch things up you could even change to a totally different industry. Once you have the experience, employers will be more likely to consider you for the job.
A career in hospitality isn’t a 9-5 job where every day is more or less the same, a career in hospitality creates new opportunities every day, no two days are ever the same. If you love the idea of interacting with people on a daily basis, then a career in hospitality could be for you. As well as working with great people, you will get the chance to meet and help a diverse range of customers from a variety of cultures– there are not many jobs that can offer that. Many in the industry find that they gain a new perspective by encountering such a wide variety of people, and being able to make somebody’s day is a novelty that never wears off!
Take the plunge; you never know what opportunities could be out there for you In hospitality, whether its climbing the ladder to become a deputy restaurant manager, see what’s out there. This could be the career that you’ve always been looking for.