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Is Restaurant Management Your Next Step?

Is Restaurant Management Your Next Step?

Matt Krumrie | Monster Contributing Writer

What Are the Positives?

Jill Nelsen has worked as a restaurant manager in California and Minnesota and has more than 10 years of experience managing fast food restaurants, such as Taco Bell and Rax Roast Beef.

“Restaurant management is great if you like a lot of variety in what you do, like to work really hard and enjoy working with people,” she says. "It is a fairly easy field to break into without investing in an education, however you can move up faster and not start at the very bottom if you do have an education.

Nelsen says the upside to restaurant management lies in the opportunity to advance quickly, the challenge and the chance to acquire an array of management skills. “I really enjoyed the opportunity to work with young people,” she adds. "For many of them, it was their first job, and it was exciting to teach them the value of work and a strong ethic and to watch them grow into adults. Often, working in a restaurant can be like working with a big family.

Nelsen suggests asking yourself these 10 questions to help you decide if this is the career for you:

1. Do I like to work with many different types of people, both as coworkers and as customers?
2. Will I mind working all hours of the day and night?
3. Do I like to motivate people to do their best?
4. Will I enjoy the pressures of making a budget, staffing the restaurant and managing daily operations?
5. Will I mind people calling me with questions on my time off?
6. What do I picture for the future, my family and how we spend our time? Do a restaurant manager’s hours fit into this vision?
7. Am I highly motivated?
8. Do I like to work hard?
9. Do I like to reach daily, weekly, monthly and yearly goals?
10. What does this career offer that others do not?

One last thing to remember about a career in restaurant management is that with all the training and experience you get, you can move to many different industries and careers, says Nelsen, who went from restaurant management to office management, to sales management to bank accounting, publishing and marketing.

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