Additional Information
Restaurant managers rarely get to be managers without first gaining lots
and lots of experience. Experience as a supervisor is really important. Most
are assistant managers before they become managers. You have to work your
way up through the business.
Some employers want potential managers to have a college diploma. Many
prefer candidates with at least some courses in food and beverage management.
Plus, experience is key.
If you're serious about becoming a restaurant manager, you might take the
advice of those already there. Some say education is fine, but nothing beats
hands-on experience.
"There are a million courses out there on hospitality management," says
restaurant manager Eric Brandt. "They are worthless, all of them. Sorry. The
only training that is effective in this industry is doing it.
"You learn to deal with servers by being a server," says Brandt. "You learn
to deal with guests by dealing with guests. I worked with managers who came
out of managerial school and I have worked with managers who learned in the
field. I'll take field-tested every time."
Restaurant manager Emanuel Valergakis agrees that just doing it is the
best way to learn. "Take a government-recognized course and work part time
in the field as a waiter or bartender or even a hostess," he says. "No amount
of training can replace practical experience."