A real shift
Admin in the morning (rotas, orders, emails), then running lunch or dinner service from the floor. Close-down includes cashing up, checking the labour figures and handing over.
Skills that matter
- Rota and labour planning
- Training and onboarding
- Stock control
- Health and safety
- P&L basics
- Guest recovery
Qualifications
- Level 3 Hospitality Supervisor apprenticeship
- Level 4 Hospitality Manager apprenticeship
- Personal licence (APLH)
- Level 3 Food Safety
Where it leads
- Assistant restaurant manager
- Restaurant general manager
- Operations or area manager
- Events manager
What we'd ask on the show
- Fifty hours on a forty-hour contract: management overtime
- What they never teach you about rotas
- The first time you sack someone