Ethiopian Review

Command Presence Series
Perhaps the biggest downfall and contributing factor to the high turnover rate of mangers and business closure in the hospitality industry is the inability of becoming multi-task oriented. Being able to juggle several tasks at a time is not only the key to success as a manager but also a
path to operational efficiency. Hospitality managers are unlike their counterparts in other industries because often they must step in to do other functions that would be handled by various other departments in a business or corporation. These include Human Resources tasks such as hiring, firing, training, coaching, and counseling, marketing abilities such as promotions, press releases, posters, flyers, and advertising. handling catering duties such as reservations, group meetings, off-premise events, special occasions, weddings, and luncheons, mastering administrative functions such as P & L statements, inventory, sub ledgers, strategic planning, annual budgets, payroll, and invoicing, accomplishing culinary responsibilities such as menu development, planning, ordering and receiving, kitchen design, cooking, and sanitation. Engaging in public relations project s which includes guest service expectations, community affairs, charitable involvement, interaction with various local and state agencies and officials, and participation in trade industry functions.

In essence, a strong manager must be able to handle all of these responsibilities and still run a profitable business. In my long and successful career as a restaurateur I have encompassed all of these tasks in some form, shape, or fashion. Therefore the popular misconception that an effective hospitality manager must be one-dimensional strictly on the administrative side and devoid of all people skills is totally inaccurate and false Nothing makes my blood boil more than the lack of understanding of the proper mechanics of hospitality management by so called experts who have never picked up a dish in their life.

Managers fail in this industry because they are not prepared, dedicated, or accustomed to the long hours, stress, and shifts that regularly occur on an everyday basis. Future owners, managers, and operators enter this industry with false expectations and hopes. They want something for
nothing which means immediate glamour, exposure, and fame. Lets face it folks, not everyone is cutout to be an Emeril. There are thousands of good managers in the hospitality industry who have put in their time through sweat equity, dedication, sacrifice, and doing whatever it takes to get the job done. Yet they never get recognized for their commitment and running a very profitable operation. They are the silent heroes who are often an integral part of the community as well. They serve in volunteer capacities with various organizations that are grateful for their energy and skills. Often their establishment is a place of gathering for weddings, business meetings, or holiday parties. These successful operators are not glory seekers and have won the admiration and respect of both their staff and the public. They are not infatuated with the me first syndrome that has become prevalent in many segments of the hospitality industry. They have successfully mastered the art of multi-taskability. They understand that a successful manager at times must be hands-on, supportive, nurturing, patient, strong, decisive, and courageous. The administrative part is but one piece of the multi-task pie. All of these pieces of the pie come together through trial and error, being mentored, participating in training scenarios, and OJT (On the Job Training).

If you are considering a career in the hospitality field either as a manager or owner, I strongly recommend that you properly research this industry by talking to other personnel, going to their place of business and observing their interactions between manager/employee and manager/guest. Read up on what it takes to successfully open an establishment which means capital, staff, and equipment, type of concept, marketing, licensing, and training. This will save you the headache, agony, and frustration that so many experience in their first few years in the business. Those years are crucial because that determines whether you have successfully weathered the storm to continue on the next leg of your career or will you burn out and throw in the towel. It is essential that you think long and hard about considering this industry as a career or business vocation. If you do decide to start a career in the hospitality venue and can weather the storm of constant change, you will find that this vital business sector of the community is a very rewarding and personally satisfying career choice.

(by Richard Dixon | AC)