My top 5 skills to be successful as a restaurant manager:
Being a host to the fullest extent
Demonstrate ability to manage the balancing act between quality on the plate and financial constraints
Having an eye for detail, beauty and modernity
Be a communication talent
Be a professional, human and cordial leader
What does it mean to be a restaurant manager?
I am a hostess with passion and I love working with people.
In my opinion, a high level of performance skills, leadership and hospitality are the most important skills to be successful in my job and in gastronomy.
As a young Hôtelière-Restauratrice HF I was able to gain my first leadership experience as a team leader shortly after graduating at EHL Passugg. This enabled me to join the SV Group directly after a leadership course. I think, joining the SV Group was one of the best decisions in my professional career. For more than two years now I have been running the restaurant GO in Chur as Restaurant Manager.
The Restaurant GO is the staff restaurant of the Graubündner Kantonalbank and offers a total of 80 seats, a terrace and a cozy courtyard. We serve lunch for our esteemed guests from Monday to Friday.
In a small team we achieve great things every day.
In the "one-woman kitchen" we freshly prepare 3 different menus, a salad buffet, desserts, soups and other specialities every day. We pay great attention to regional and seasonal dishes and attach great importance to climate-friendly preparation and species-appropriate animal husbandry.
We also offer a wide range of catering services. A fine selection of food and drinks makes every event unique this could be an apéritif, stand-up lunch or a festive occasion.
Our USP are our homemade capuns and Bündner specialities.
Our guests also greatly appreciate the collegial and cordial way with which we treat them. My ultimate goal is, that every guest feels absolutely comfortable with us, has eaten very well and enough and has pleasure to come again.
The biggest challenge as Restaurant Manager
Our industry conjures up high-quality food on the plate, often on a small budget. This is not always easy. However, we are very much interested in seasonality and sustainability (e.g. only Swiss meat, except for some game and lamb).
The greatest success as Restaurant Manager
My greatest personal success as a restaurant manager was that my team respected me as their new superior from the very beginning and welcomed me very warmly. That gave me so much power. In my first year we were able to achieve really great financial results, win additional events and achieve excellent results in internal and external reviews (guest surveys, employee surveys, audits, mystery checks etc.).
Why would I re-enter the hotel/restaurant industry?
There is probably seldom training that gives you the opportunity to gain a foothold in so many departments, even outside the catering industry. I myself have already had the opportunity to work in the marketing department of a hotel group and a chalet resort, in the hotel industry in the health sector and now also in the system catering industry. The same diversity that the departments offer, can also be found in the diversity of the people and that is very exciting. And if this is not yet convincing, I always like the idea that we always make our guests happy with our products.