.jpg)
restaurateur
There are probably many people who aspire to being a restaurateur, to having their own restaurant. Most of those who have achieved that dream would agree that owning a restaurant is a labour of love - the hours can be long and hard. But it’s exciting and very rewarding to succeed in what can be a very challenging occupation.
What would I do?
Is finance secured, the restaurant ready for operation having been built or renovated, decorated and fitted out, registered and licensed?
If so, then on an on-going operational basis you could expect to undertake, manage, oversee or be involved in:
• Developing business and promotional plans and all
related strategies
• Identifying and establishing relationships with suppliers
and industry partners/organisations
• Managing capital and operational expenditure
• Staff recruitment, training and rosters
• Allocating tasks and priorities, coordinating resources
• Oversight of maintenance of the premises, facilities,
services and security
• Ensuring all health, occupational health and safety
and licensing regulations are met
• Undertaking marketing and public relations activities
in the local business community
• Dispute resolution.
What training do I need?
Formal qualifications aren’t required for a career as a restaurateur; however both management skills and a comprehensive understanding of restaurant operations are recommended. Industry experience, for example as a chef, waiter, bartender or manager, is crucial to the successful operation of a restaurant.
The nationally recognised qualifications available to help prepare you for a career as a restaurateur are the Diploma of Hospitality Management and the Advanced Diploma of Hospitality Management that provide the training and skills required to work as a manager and senior manager respectively, in the hospitality industry. Working as a manager in the industry would help you to gain the experience you need to enhance your chances of successfully running a restaurant.
What personal attributes do I need?
The personal attributes you need to be a restaurateur focus on interpersonal, customer service and business management skills and include:
• excellent interpersonal and communication skills
• excellent organisational and time management skills
• leadership skills and the ability to lead a team and
motivate staff
• a commitment to invest in and train staff
• the ability to develop and implement business plans and
budgets
• enjoying working with people
• the ability to work under pressure
• the ability to solve problems and deal with difficult
situations
• being willing to take responsibility and have confidence
in your decisions
• entrepreneurial skills to identify opportunities and
develop the business
• being prepared to seek relevant industry and/or
professional advice.
How much can I earn?
The income of a restaurateur depends upon the business and how successful it is. It is important to be aware that profit margins in operating a restaurant can be low.
How many hours can I expect to work in a week?
In general, restaurateurs rarely if ever, work a standard 40-hour, nine-to-five week. Most work many more than 40 hours per week. It is important to be able to work evenings, weekends and public holidays.
What are my employment prospects?
Restaurateurs create their own job prospects. They may take over the operation of an existing restaurant, or open a new enterprise. The best opportunities are in areas with a strong local client base, and/or a steady tourist market. There is a high rate of business failure for new restaurants, so a restaurateur must make sure that their establishment keeps pace with the times and consistently operates at a high level.