Whats most challenging about being a restaurant manager in a major restaurant?
Building sales is challenging. I have three restaurants that I oversee. The fine dining restaurant has been a challenge in the last five years or so. People continue to dine out, but they’re more value driven, so keeping that business going has been a challenge. We’ve been successful, but it’s been grueling. It’s hard to find quality people who are experienced and really committed. We’ve managed to get by because we have an incredible staff. Also, the cost of doing business has grown, with the increase in state minimum wage and the cost of health care going to the moon. Protecting the bottom line has been the biggest challenge.
