Restaurant manager
"It is not usual to become a restaurant manager straight from school, so versatile experience from both the kitchen and the dining hall is needed. The most successful person in the field is someone who gets things done, is easy-going, and who has good interaction skills."
- Heidi Lindholm
- Restaurant manager at Antell.
- Graduated as an institutional chef from Vantaa Vocational College Varia and as a Bachelor of Business Administration from Keuda (Education Consortium of Central Uusimaa Region) where she also studied a management degree in the hotel and restaurant sector.
- 25 years of work experience in the field.
Briefly explain what you do for a living.
I work as restaurant manager for the lunch and staff restaurant company Antell in Helsinki. The restaurant manager is responsible for the restaurant's operations, personnel and customer satisfaction. My tasks include a lot of administrative work, such as making wholesale orders and preparing food and work schedules. I also help with manual labour whenever possible.
How have you ended up in the profession of your choice?
I liked cooking when I was young, so I wanted to study to become a chef. I have worked as a cook and chef, and I have gradually obtained more education throughout my career. I finally ended up as a restaurant manager.
Describe your typical working day or week.
In the morning, the restaurant is set up for customers, and we check if any catering has been ordered for meetings in the reception facilities. During the day, I plan menus, make wholesale orders, pay invoices and manage reporting. In addition, my tasks might include night shift planning which is carried out every three weeks. It is common that I have to move from one place to another during my work days.
What kind of work environment or working hours do you work in?
I work in the restaurant, meeting rooms, and the office. My working hours follow the restaurant's opening hours, i.e. my working hours are from Monday to Friday from 7 am to 2.30 pm.
What kind of competence or qualities are required in the profession?
The restaurant manager is a multi-skilled expert in the restaurant sector, whose competence must include knowledge of the laws and regulations of the sector. For example, I have to be familiar with the regulations concerning foodstuffs and the principles of self-monitoring. In addition, I also need to be energetic, as the working days are fast-paced, and often I need to deal with surprising situations.
What is the best thing about your profession?
Workdays when everything goes smoothly and customers are satisfied with the food we offer.
What are the downsides of the profession or what seems challenging?
Finding skilled staff in unexpected situations, such as when someone falls ill. Work is also busy in other respects, and such situations make everyday life even more difficult.
What would you tell a person considering the profession of a restaurant manager?
It is not usual to become a restaurant manager straight from school, so versatile experience from both the kitchen and the dining hall is needed. The most successful person in the field is someone who gets things done, is easy-going, and who has good interaction skills.
How do you see the future of your profession?
There will always be work in the restaurant sector, but the culture of remote work is a challenge for lunch restaurants, as Mondays and Fridays are quieter than other weekdays. The rise in food prices will also bring challenges to the sector in the near future.