There isn’t a single guide book nor a perfect roadmap on how to have a successful career in management for the food and beverage industry. There is however exceptional advice from experienced general managers who have climbed the ladder and are now running some of the best restaurants in America. We are lucky that they shared some tips with us to share with you.
1
“The best career advice anyone can give or receive is to do what you love. It’s simple and true. If you feel passionate about the work you do every day, you work harder, grow faster, and share that passion with the people around you. Work quickly begins to not feel like work.”
- Pierre Siue, General Manager at Daniel
2
“One of the most incredible things about working in this industry is being able to meet and make so many friends as your career progresses. The people and management of each restaurant creates its culture. Find a place that fits your personality, and stay there!. Learn as much as you can. Learn beyond food and wine knowledge. Learn beyond appropriate service. Learn what makes the restaurant tick. When opportunity knocks, walk through the door. I promise that door will open, just wait for it.”
- Jeff Katz, General Manager at Del Posto and La Sirena
3
“More projects, more responsibility, more experience. When you work for a restaurant group, you can always make yourself available to do more because there is always work to be done. The more I do, the more I learn. Each restaurant has a different way of doing things, and I get inspired when I see someone doing something better or more efficiently. I learn from that and use it!”
- Angela Neri, General Manager of Alfred's Steakhouse
4
“It's important to remember that the job is bigger than your personal wants or needs. When you realize that people depend on you on a daily basis for support and encouragement, it's much easier to shake off your own petty concerns.”
- Alex Wolf, Former General Manager of Jean-Georges Restaurant, Currently Director of Restaurants for Jean-Georges Management
5
“Do things correctly. When I began working at Per Se, I was driven insane by the perfectionism. Very quickly I learned to love the push for perfection. There is no reason for not doing things the right way. Treat your tools and those around you with respect, and always search for a better way to do things with more finesse. This joy in efficiency and striving to improve, in general and in the details, is something I keep with me.”
- Katie Bell, General Manager at Agern Restaurant
