Statistics for Restaurant Industry Employment and Career Positions

Statistics for Restaurant Industry Employment and Career Positions in Management: Recession Proof Occupation?

By Amy Watson- January 17, 2013

www.findrestaurantmanagers.com

At the time of this writing, the United States is demonstrating slow signs of a recovery from one of the worst recessions since the great depression. All industries were affected by the recession, even the restaurant industry. As jobs were lost in every sector, consumers had less disposable income to spend and visited restaurants less often. However, most restaurant managers found or kept gainful restaurant employment even though, sometimes, it meant taking a pay cut or a step back in their restaurant career. Restaurant companies began to operate with fewer restaurant positions and restaurant managers worked more hours. Some sectors (like quick service and causal quick service) faired better than full service and fine dining.

There are traits of managers who survived the recession. Candidates seeking positions in restaurant employment should seek to exhibit qualities that will be attractive to all restaurant companies regardless of the economic environment. These managers did not lose their jobs; these managers are now at the top of the list for advancement in restaurant positions as the economy improves. These managers will advance in their restaurant career. No industry is recession proof, but the restaurant industry is a stable industry and there will always be jobs. Here are 5 qualities of restaurant managers who kept their jobs.

1.?? Managers who were willing to work more for less money. Every American had to adjust their household budget and most worked more for less money. Since the restaurant industry is a bonus, incentive driven industry, most managers were affected heavily when sales declined. Corporate offices scrambled to offer deals to the consumer that ultimately lowered sales volume by dollar amount, but not necessarily customer count. If a manager was not willing to continue to provide the same great quality, regardless of the amount of the bonus check, that manager was one of the first to be let go.
2.?? Managers who were willing to take a step back in their title. This was especially true in the multi-unit arena. Regional and District Managers were called into the stores to help with operations.
3.?? Managers who were able to maximize crew- member production. This was vital to the success of the restaurant. Managers had to lead well in a very difficult environment. They had to gain the maximum amount of production from crew- members even though, in some cases, there was little to no room for them to advance.
4.?? Managers who took care of the customer, like never before. Eating out at a restaurant became a treat for American families as money became increasingly more difficult to earn and jobs were scarce. The most successful managers understood that and provided an environment that was excellent for the customer.
5.?? Managers who controlled food and labor costs, like never before. Restaurant managers understand that food and labor costs define the success of the restaurant. Managers who were separated from mediocre watched these numbers on their Profit and Loss statement, like never before. They were quick to fix problems that impacted this number and because of that were able to keep their restaurant profitable.

So, what does this mean for you, the restaurant manager? The restaurant industry can be a lucrative career for you, for the rest of your life. You must understand, however, that you have to be a team player. You may not always get paid what you think you are worth. You may be asked to do more with less. You will be challenged with a new generation of crew- members, and you must adjust to get them to produce. Consumers will continue to watch where they spend their money, so you must make sure they come back to you. You must learn the art of food and labor cost control. If you do these things, you will have success in the restaurant industry as an excellent career choice.

For more information, please visit www.findrestaurantmanagers.com or call 727-489-5802.

Amy Watson

Amy Watson is the President and CEO of Watermark Management Group. Amy holds a Bachelor?s Degree in Biology from Clearwater Christian College (1994) and a Master?s of Business Administration from University of Phoenix (2003). Before co-founding Watermark Management Group, Amy spent 2 years in the academic environment as a high school and college professor. Additionally, she brings over 15 years of restaurant management, retail management, and franchise investor recruiting. As a principal in a similar firm, she wrote sales manuals; trained account executives; developed a non-traditional recruiting service; and managed a base of 30 employees. Respected in the industry, Amy brings invaluable experience and relationships to Watermark Management Group as well as a unique skill set to clients and candidates.

amy@watermarkmg.net
http://www.findrestaurantmanagers.com/

Source: http://www.nationalnewstoday.com/business-and-career/statistics-for-restaurant-industry-employment-and-career-positions-in-management-recession-proof-occupation.php

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