Summary
Roles of the restaurateur
Manage the kitchen
The restaurateur takes care of the purchases of the restaurant:
- he commands;
- buys the products;
- manages inventory;
- and receives the goods.
He then establishes the menus he will offer, often several days in advance. Every day, he also sees to the organization of the kitchen and the preparation of the dishes.
Manage the room
He also takes care of the service, in the dining room. But before that he supervises the presentation of the tables. At service time, he can welcome customers.
Manage the establishment
The restaurateur, between 2 services, must still ensure the management of his restaurant. He does the accounting and manages his team: he takes care of recruitment, payment…
Manage image
In addition to taking care of the operation of the restaurant, the restaurateur is responsible for its reputation. He must ensure that his cuisine is renowned, in particular thanks to gastronomic critics.
Restaurateur working conditions
Lots of possibilities
The term restaurant does not ultimately mean much. The restaurateur can manage a bistro or a snack bar, offering simple and quick cuisine every day. He can also run a gourmet restaurant, which is more expensive and more elaborate, or a specialty restaurant (Italian, Russian, Chinese, Japanese, etc.). The restaurateur’s way of working is different depending on the menus he offers.
A lot of people
The restaurateur leads a team, more or less substantial depending on the size and type of establishment, but always specialized. Between the room, the kitchen and the reception, there are many catering employees:
A lot of time
The restaurant only opens for lunch, yet the manager has already been at work for a while. In addition to working in the kitchen at the end of the morning, the restaurateur:
- takes care of the management;
- continues with the services;
- supervises the various tasks of the restaurant;
- supervises the household and ensures compliance with hygiene rules;
- ensures that the representatives are well received;
- organize the teams…
And all this until the last customers leave, sometimes in the early morning. The restaurateur often works more than 35 hours a week.
How much does a restaurant owner earn?
The restaurateur’s salary depends on his turnover. It is on average between €1,500 and €3,500.
Training to become a restaurateur
From CAP to baccalaureate
Several diplomas, which can be prepared in 2 years after the 3rd, allow you to understand the profession:
- CAP kitchen;
- CAP restaurant;
- BEP culinary production.
They can be followed by training leading to the baccalaureate.
- BP (professional certificate) cook;
- BP restaurant;
- Bac pro restoration.
These diplomas are generally not enough to open a restaurant after school, but they allow you to gain experience.
After the baccalaureate
Several courses, delivering a bac + 2 level, allow you to specialize more in the management of establishments.
- BTS hotel and catering option culinary arts, tableware and service;
- BTS hotel and catering option marketing and hotel management.
Professional licenses, delivering a bac + 3 level, also teach the profession of restaurant manager.
- License pro hotel and tourism;
- Bachelor’s degree in hospitality and tourism specializing in the management of leisure establishments.
Schools
Several private training courses also prepare for these functions.
- Hotel management schools;
- Business schools;
- The Ferrandi School.
Qualifications needed to become a restaurateur
Sociability
The restaurateur must love contact and communication. He often manages a large team and maintains privileged relationships with customers. He is also a good salesperson who is friendly with suppliers and representatives.
Reactivity
The work in the restaurant is not lacking and is rather stressful. The restaurateur must be dynamic. It is his role to motivate his staff and show enthusiasm towards the customers.
Versatility
The restaurateur is everywhere:
- in the kitchen ;
- indoors ;
- in the office.
He assumes more or less all the roles depending on the size of the establishment, it is in any case he who supervises and ensures its proper functioning.
Content updated on 07/06/2012
Our tips:
The restaurateur can also manage a canteen, or a company restaurant.