The jump from great bartender, chef or server to manager is one of the biggest in hospitality, and it's often made with no training at all. Suddenly you're handling rotas, budgets, disciplinary meetings, licensing duties and the moods of a whole team, while still being expected to cover the floor. Many people are promoted because they're brilliant at the job, not because they've shown they can lead. Good preparation helps: learning to read a profit and loss account, understanding employment basics, taking a personal licence and having a mentor to talk to.
Managing former colleagues is hard, so be fair, consistent and clear from day one. Delegation feels risky but is essential, as doing everything yourself leads straight to burnout. Courses through apprenticeships, industry bodies and employers can help. Ask before accepting what support you'll get, and how success will be measured.
What we ask on the show
- What's the hardest part of becoming a manager?
- Should the best chef always run the kitchen?
- How do you manage people who were your mates?
- What training should every new manager get?