What are the pros and cons of being a restaurant manager?

Answer 1

One of the pros of being a restaurant manager is the pay. Managers get paid more than workers do. The added responsibility is a pro for some people as well. Cons include having to be there to handle any issues that come up. In many cases the manager is responsible for coming into work if no one else can be found, this is a definite negative about the job.

Answer 2

It's hard to tell that in a few lines, but let's try.

+You get a good reputation

+You meet new people

-Working extremely hard

-Financial problems

-Problems with workers

First of all, if you want to succeed, this won't be a 9-5 job. Today, there are so many restaurants that you NEED to ofter something new, something fresh to even be there.

If you are now cooking a lot of the same meals, take under consideration: nowadays you have to ofter a la cart. That means that you need to have all sorts of food ALWAYS available. You also have to be able to cook all kinds of meals at the same time. That means you are cooking a 3x macaroni with cheese, 2x french fries with steak, 4x chicken with mashed potato and spring vegetable.

And If you are successful, the orders will be waiting you when you come to work.

It is a very interesting job, but if you are open from let's say, 12am - 10 pm, you need to start working at 8-9am and you will have customers coming at 11:30 pm, so you will end at 1-2 in the morning.

You also have to be well known with HACCP (Hazard Analysis and Critical Control Points). This system, at least here, in Slovenia, is crucial to even run this business and not be taken into custody. This system assures the quality of food that is going on plates.The food has to have the right temperature and such.

You need to have some sort of money that you can spend like this (pufff). You need to have fresh food in stock.

And last, but not least (also not last:)) - the coworkers. You need to have the right team behind you. One man, CAN NOT do this job by himself. You need waiters, cleaning personnel, dishwashers, chefs,...

Sum Sumatra is, that this job is not as easy as it looks, especially if you are cooking for more than 20 people.

Answer 3

the pros of being a cook are can adjust the cooking heat instantly and with great precision no wasted heat cooler kitchens and a cool stovetop. the cons of being a cook is cooking vessels inadequate powet radiation hazzard noise elctricity failures no " char" flames energy cost purchase cost and vessel sizes