Restaurateurs operate or own restaurants, whether large, elegant ones with specific themes, or small informal diners. The process of running a restaurant involves taking reservations, welcoming and assigning patrons to tables that suit the size of their group, offering personal service, ensuring that tables are served promptly and courteously and organizing any special service that may be required.
Restaurateurs also have to keep a close watch on stock and must implement methods of avoiding wastage. They attend to various administrative aspects such as recruiting, training and supervising a number of staff members, such as waiters and waitresses, bar tenders, cashiers, chefs or cooks and other kitchen staff. They also deal with stock orders and deliveries.
The quality of the service rendered and food served by a restaurant determines whether patrons will return and whether or not they will recommend the restaurant to other people.
Satisfying Aspects
- receiving compliments about the food and service provided, which may grow to public recognition and support
- being creative
- being your own boss
- testing new recipes
Demanding aspects
- working irregular hours, at night and over weekends
- sometimes working long hours
- resolving problems with a minimum of disruption to other customers
- pressure during peak dining hours
- having to deal with difficult, over-demanding and dissatisfied customers
- at times uncooperative or unreliable staff
Requirements
- friendly and tactful
- good business sense
- honest and responsible
- prepared to work long hours
- able to coordinate various activities
- able to work with all types of people
- communication and managerial skills
- able to motivate and direct a team of workers
- well-groomed appearance, because of the contact with the public
- able to cope with crises effectively
- able to cope with the pressure at peak times
- able to deal effectively with unhappy patrons and uncooperative kitchen staff
School Subjects
National Senior Certificate meeting degree requirements for a degree course
National Senior Certificate meeting diploma requirements for a diploma course
Each institution will have its own minimum entry requirements.
Compulsory Subjects: Mathematics
Recommended Subjects: Physical Sciences, Life Sciences, Consumer Studies, Hospitality Studies
Training
Degree: Food Science - US, Consumer Science - UZ, NWU, UNISA
Diploma: N.Dip: Catering Studies - Vuselela FET, Consumer Sciences - CUT, CPUT, Food & Beverage Management - VUT, CPUT, Hospitality Management - CPUT, CUT, DUT, TUT, VUT, UJ, S Cape College.
Employer
- hotels
- restaurants
- canteens
- executive dining rooms
- hospitals, children's homes, old age homes
- airports
- mining houses
- government
- catering companies
- large canteen services, via contracts with the government or corporations in the private sector
- factories that provide frozen prepared meals to companies
- self-employment, with enough experience, initiative and capital, can start own catering business or start and manage a café or a restaurant
Contact
SA Association for Food Science & Technology
P O Box 868
Ferndale, 2160
Tel: (011) 789-1384
Fax: (011) 789-1385
www.saafost.org.za