If you’re looking for a fast track to management or the chance to run a business – or you simply want to work with food and people in a high-octane environment – look no further than the restaurant sector


There is a role to suit every taste in the UK’s booming restaurant sector. As a nation we’re eating out more than ever, which means there are opportunities galore for those who are keen to work in an energetic environment. There are 70,000 restaurants in the UK and you can soon rise up the ranks – in fact, many managers are still in their twenties. From the cool casual dining


operators, such as Pho, Byron and Ego Restaurants, to established high-street favourites like PizzaExpress and Franco Manca, and fine dining restaurants such as Jason Atherton’s Pollen Street Social in London, Sat Bains in Nottingham or Andrew Fairlie at


Gleneagles, you’re guaranteed to find the kind of environment that suits your personality. Although initially your pay


may seem lower than in other industries, it’s possible to rise through the ranks faster and further. You’ll also 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. 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,


THE BOSS HOW TO IMPRESS


Felix Drew, people manager, Fortnum & Mason “We look for people with personality, who make meaningful connections with guests, and have a natural warmth in the way they work.


Successful applicants will live by our values: taking pride, achieving together and doing the right thing. Finally, a willingness to learn new skills and grow is a must as we promote from within. “If an applicant is experienced, we look for


longevity in previous roles. Otherwise a punchy CV that gets straight to the point and is clearly adapted for the position applied for is a must.”


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 Casual Dining Group, which operates Café Rouge and Las Iguanas. If fine wines are your passion, look at training as a sommelier at a Michelin-starred establishment. Your skills are never wasted. You can 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.


Who's who?


Front of house To become a restaurant manager, you’ll need to have the following: ● A proven track record in the hospitality service sector, working up from waiter, maybe, with experience in bar work


● A passion for good service, food and drink


● Financial and commercial business acumen, entrepreneurial flair and creativity


● Excellent communication, management and leadership skills


● Stamina, enthusiasm and a desire to make sure diners enjoy themselves


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Back of house To become a head chef, you’ll need to have: ● A great record of cooking in respected kitchens


● Creativity, rather than just being able to follow a recipe


● Good management skills to lead and inspire your brigade and to enable you to work well with suppliers


● Financial acumen to manage budgets and your gross profit on food


● Organisational skills to ensure your staff rotas, deliveries and orders run like clockwork


● A cool head and a calm demeanour


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