Who's who?
Front of house roles include ● Waiter ● Receptionist ● Chef de rang (assistant head waiter) ● Sommelier (an expert in wines) ● Head waiter ● Maître d’ (translated as ‘master of the house’, it is someone who manages the front of house) ● Restaurant manager (responsible for the business performance of the restaurant)
Back of house roles include ● Kitchen porter (someone who will wash
up, clean and do basic food preparation – it’s one way in through the kitchen door) ● Commis chef (a junior chef) ● Chef de parti (working on different sections, such as pastry, butchery) ● Sous chef/senior sous chef (the ‘under- chef’ of the kitchen who often deputises for the head chef and schedules kitchen staff) ● Head chef ● Executive head chef (may oversee several restaurants)
There’s a role to suit every taste in the restaurant sector. Whether it’s casual dining or Michelin- starred service, a restaurant job can lead to a fast track career in management as well as a group of friends who will last a lifetime.
The UK restaurant sector is so diverse you are guaranteed to find a job that suits your personality. There’s everything from fast-food empires such as McDonald’s to casual dining chains, such as Zizzi and Wagamama, to fine-dining restaurants such as Jason Atherton’s Pollen Street Social in London, Sat Bains in Nottingham, or Andrew Fairlie at Gleneagles. If you are ambitious, the good news is that there
are many routes into restaurant management and doing a hospitality degree is only one of them. Many talented professionals have entered the industry as part-time workers, realised they enjoyed it and then worked their way up the career ladder. Others are happy to remain working the floor, getting a buzz out of making customers happy. If operational management interests you,
you could take advantage of the career structure in a large chain, such as The Restaurant Group, which operates the likes of Frankie & Benny’s and Garfunkels. If fine wines are your passion, look at training as a sommelier at a Michelin-starred establishment. Your skills are never wasted so it’s possible to
move from a Michelin-starred restaurant to a relaxed gastropub, or from a small bistro to a busy brasserie. Just make sure your experience counts. This is a rapidly growing sector and so there’s no lack of jobs for eager young people. Loungers, for instance, which has sites across the country, is close to opening its 100th restaurant. Although initially your pay might seem lower than other industries, you’ll find you can rise through the ranks faster and further. It’s also true that you may find yourself working long hours – more than 40 hours a week in some cases – but you’ll be working with a team of young, fun-loving people who will become your second family. And you may even get to hone your skills under some of the most inspirational people around.
21
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Sounds obvious...
The quickest way to promotion is to become a dependable and talented member of the team. Your managers will notice if you go the extra mile, come up with a cost-saving innovation or increase sales. So, focus on where you want to get to, keep talking to your line managers and tutors and then get your head down and work hard…
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