WWE Cake

WWE Cake
Cake I made for my girlfriend's son

Show piece I made in culinary school

Show piece I made in culinary school

Saturday, February 16, 2008

Restaurants Fighting to keep Managers

The restaurant business is flooded with opportunity and it is hard to keep managers as well as staff. The turn over rate is probably higher than any other type of business. I have been with my current restaurant company for almost two years and I have been transfered to five different restaurants all because of managers quiting or getting fired.
I find that most low end restaurants can not compete in terms of pay scale with the higher end restaurants. So most people like myself get hired into low end restaurants just for management experience for a year or two then move on.
I just got hired for $9,000 more on the year then what I make now at my curent position so of course I will be moving on. There are tons of restaurants all over so this increases the amount of opportunity and makes it that much harder to keep managers.
This is why most of the time when you hear someone say "when they first opened they were good now they are terrible." is true because there probably were three or four sets of different managers to come through which makes it harder to be consistent.


restaurant said...

Great post Kenneth,

I have learned many useful resources from your blog. Thanks for sharing this useful information.


the restaurant manager said...

the pressures in the restaurant industry are generally high regardless of the restaurant and most owners generally from what i have seen dont take care of their managers. They are generally under paid. I have personally been taken care of pretty well so i cant complain but my coleaugues are not in the same boat. This obviously leads to disgruntled employees.

Brenda said...

I know how that used to go when I used to manage also; it was tough keeping decent crew let alone managers. It takes a special kind of person to remain in restaurant management. I had to get out since I was working 70-80 hours a week just trying to keep my restaurant afloat until I got burned out. Kudos to you for sticking with it!

Sam said...

Kenneth, You are quite right. Restaurant
have a lot of oportunity to move up quickly if they do their jobs correctly.