Thursday, February 3, 2011
Career Progression In The Restaurant Industry is Going From Waiter to Restaurant Manager Then Back to Waiter
Apparently the demotion was not really because of his work but more like they were telling him that the door is over there and you are quite welcome to leave whenever you please. This after putting in quite a few solid years for the company. It had more to do with his age.
Here is what happens. You get started in the business as a waiter or bartender then showing lots of ambition employers notice you and get you going on the road to management. This usually occurs in one's late 20's and 30's.
By the time a manger reaches his mid-forties he has worked all kinds of hours , worked every holiday imagineable , and generally starts getting to be a pain in the ass for the company cause he or she doesn't want to put out like they did a decade ago. Burned out , they realize they have all the headaches while the waiters and bartenders are all making more money than they are.
The manager if he is still in the business when he is 45 is wishing now they can just come in and do a shift on the floor , get their money and go home and be with their kids before they move out.
So the 50 year old what is he supposed to do now that the owners have discreetly told him they don't want him around anymore? And what about my friend who works there who has just turned 40? What is he thinking right about now with 3 young children?
The restaurant industry in most places does not reward loyalty or years of working for the same company. The new blood coming up will replace anyone in a heartbeat who is managing nowadays.
Also a restaurant will only pay a manager so much then it is time for them to part ways. Time to hire someone else who will work for less. That is just the way it is.
This 50 year old has two options. One is get a job as a waiter or find another profession because no one is going to hire a 50 year old manager. Sadly he has to lie about what he has done or else it would appear to intimidating during a job interview. In order to get the job now he has to downplay everything in order to be considered. After all no one really wants to hire someone who can manage as they may be a threat to their job.
That is why you start off as a waiter or bartender , then you move up to management when after a few years you either get fed up or someone shows you the door. Then it is back to waiting on tables working for the guy or gal who is a manager now at the same age you were a manager.
It is really the only industry I can think of where all the experience one can get will only get you back to where you started when it is all over.
What is your opinion?
Radio talk show host of "The Hospitality Industry News Network" and author of "You Only Live Once" about his early years traveling around and working on ships and foreign countries Steven blogs about his thoughts on the restaurant industry as he sees it today.
Check out his web site at www.stevennicolle.com for more information.