A question of skills - the various roles within a Restaurant

A Restaurant can have all sorts of different structures. Usually the smaller establishments have more of a one-person-for-everything approach. The more upmarket a restaurant pitches itself, the more complex the hierarchy can become.
In our Restaurant, the structure is kept relatively traditional. The entry-level role with us is called a commis waiter. In my eyes the hardest jobs, lowest pay rate but physically hardest job. One up from here and you have a waiter. This role is more guest facing and is doing basic service tasks.

A station headwaiter (or Chef de Rang) runs a service station during a shift. He will be the one that welcomes guests in his station, offers menus, recommends drinks (not only wines), takes orders, completing payments etc.

A Supervisor runs shifts and ensures that the 'ensemble' hits the right notes. This person is important as it ensures that all the above mentioned roles are performing to their assigned tasks.

The Manager  is the face of the restaurant. His role involves a range of tasks, such as marketing, cost control, team management, HR and recruitment.

How do you become a Restaurant Manager?

Ok, so everyone's career path might have been different, more or less direct, shorter or longer. There are however a few steps to be considered. Working in the restaurant industry may not be brain surgery, but it is something that is either in your blood or not. It takes patience and a commitment to always putting the guest first and everything else second. Once you have decided to pursue your talents with a restaurant concept, you can take some of the following steps towards success.

Start out in a small role, learn the business. Some of the best managers started their careers as waiters or hostesses and worked their way up from that position. Career progression is very important when trying to move forward as a manager

Do not job hop from restaurant to restaurant. Corporate chains like to see no more than two jobs in five years when considering someone for a position. Tough it out if need be, but job hopping does not lend confidence to your abilities

Remember that the guest is always number one. Yes, call them guests, not customers, you want your guests to feel like they are dining in your home, not just as though they are just another face in the dining room. Talk with them, get to know your regulars, spend all the time you can on the floor, and stay out of that office!

Know your numbers! Even if your General Manager does not like to talk about these things, find out anyway, learn all you can from the other managers, Front of House and Kitchen Managers, learn the steps necessary to keeping your numbers

Treat your staff with the same respect you wanted to be treated with when you had the same job. From dishwasher to owner, everyone in the building is accountable. Your staff needs to know that you have no problem cleaning a bathroom in order to make your guests' visit positive, and neither should they. Your philosophy should be that you wouldn't ask someone to do something that you won't do.

Stay put before leaving. When looking for a new position, keep your old one! It is easier to find a job when you have a job. Posting on the major job boards is acceptable, but if you are planning on using a recruiter, keep your resume unsearchable on the boards. Concepts search the boards, and if you are visible they will not speak with you if a recruiter presents you.

As with everything else in life, you've got to enjoy it!!