It is hard to believe that I got my first restaurant job 30 years ago. I was fourteen years old; I remember because I had to get a work permit, I was a grill cook at a Jerry’s Subs and Pizza in the Columbia Mall.
I got my hotel restaurant degree 8 years later, and I remember one of the big themes at school was manager burn-out. We were still in that time when restaurant managers were expected to work 80 hours a week.
As I look at how the industry has changed over my lifetime, it is amazing to me how much harder it is today to be a restaurant manager than it was back then.
I think in the past restaurant management was a physically tough job. Over time, I think it has become less physical and more mentally tough.
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Even though restaurant management is getting tougher, I think it is ultimately good for manager’s and the industry. As the manager’s of the future are forced to become more well rounded and to wear more operational hats, they will gain valuable skills, and the learning process will be interesting to say the least.
Ultimately all things evolve, and restaurant management is not immune. So push the Dinosaur Manager’s out of your operations and look for those eager learners who are ready for their next big challenge. Get them started with a copy of our Free eBook by clicking here.