A real shift
Morning numbers and admin, supplier and maintenance calls, interviews and one-to-ones, then visible leadership through peak service. Weekly they own forecasts, labour and gross profit targets.
Skills that matter
- Profit and loss management
- Recruitment and retention
- Licensing and compliance
- Leadership and culture
- Commercial thinking
- Guest experience design
Qualifications
- Level 4 Hospitality Manager apprenticeship
- Personal licence (APLH) and often Designated Premises Supervisor
- Level 3 Food Safety
- Hospitality management degree (optional)
Where it leads
- Restaurant general manager
- Area or operations manager
- Opening general manager
- Business partner or owner
What we'd ask on the show
- Running a restaurant like a small company
- The GM's honest numbers: where the money goes
- Burnout, boundaries and the manager who finally took a holiday