Restaurant managers are responsible for the smooth operations of eateries and restaurants. This occupation comes with unique challenges one of which includes language and cultural barriers that arise when attempting to communicate with immigrant employees. Being a restaurant manager also means you have to face the frustrations arising from having to retain employees due to high turnover rates as well as training new ones. You can escape all the hullaballoo by simply switching careers since there are many options you could pursue. Below are just a few of the options available to you:
#1 Lodging Manager
Transitioning from a restaurant manager to a lodging manager will be seamless since both positions have the same requirements and duties. A lodging manager oversees the daily operations of a lodging establishment, which could include Hotels, Motels, Inns, RV parks or recreational camps. Your duties could extend to specific areas, such as, the front office where you would be directing front desk employees. Your past background in restaurant management puts you in an advantageous position for this job. Coordinating activities at special events might also suit you.
#2 Cafeteria Manager
Cafeteria management can benefit from the skills garnered from restaurant management, such as, cost-control strategies, menu development, food handling and inventory management. Working as a cafeteria manager will bring you into constant contact with many businesses, schools and hospitals who often need experienced managers to help them attain profitability as well as manage their expenses effectively. Those under your supervision include cooks as well as employees who are responsible for washing dishes and clearing tables. This is in contrast to a restaurant manager who oversees a full-service staff.
#3 Banquet Manager
Going into banquet management only needs you to use your restaurant management skills for managing inventory on an event-by-event basis. In contrast, restaurant managers do the same on a daily, weekly or monthly basis. Another difference between the two occupations is that banquet management involves working with part-time staff as opposed to a full-time one. Close cooperation with an executive chef or sales director would be appropriate to enhance your customer service delivery experience. As at 2012, banquet managers were earning a median annual pay of $41,000 with the exception of bonuses, which can always increase it to $45,000.
#4 Bakery Management
You could start a bakery or grocery supermarket where your restaurant management skills will come in handy in inventory management, food display and preparation as well as departmental budgeting. Also required for success in this business include employee management and sales skills, both of which can be acquired from a stint as a restaurant manager. Such skills will be important in enhancing cohesiveness among people you will employ, such as, bakers, cleaners and shopping attendants.
John T. Self, a lecturer at the Collins School of Hospitality Management, believes that many restaurant managers tend to stay in that role, and few know about the existence of other career options. Switching to another career does not entail leaving the hospitality industry to start over; it is a matter of transferring your skills as a restaurant manager to the appropriate career.