Restaurant Manager
I discovered the professional side of restaurants early into adulthood. I soon realized that working in a restaurant kitchen was a jungle. Literally trying to survive fire-breathing ovens, flying knives, and greasy floors is not easy. Then I tried moving out of the kitchen and into the office…
Navigating the business office of a restaurant was a forest too. There was no marked trail for me to follow, so I had to create my own. To survive a literal jungle I would have to rely on my intuition and learn quickly, so that’s what I did to learn restaurant management. I had to learn licensing requirements, along with business concepts such as bookkeeping, financial reporting, and legal compliance. I took college classes. I asked for advice from every business owner that I met. I joined local networking groups. I bought courses and books. I wanted to thrive, and I did everything possible to thrive.
I gained my restaurant management experience when my Mom opened a small local taco shop in Vista, CA in the early 2000s. That’s when I got my opportunity to operate a business first hand. My Mom needed help and I needed a job, so it was a perfect match. There was a lot that I knew I had to learn, and so much more that I didn’t know I had to learn. I knew that I had to learn to properly collect and pay sales taxes to the tax agency. I didn’t know that the tax system was so old that smart business owners learned to create tax strategies. Then I had to learn that sales tax is not the same as income tax. There is no strategy for sales taxes, but there are options for business income tax strategies.
Experience comes to us all over time, but the business owners that overcome hard problems generally focus on the solutions that are readily available. The most profitable business owners rely on leveraging their staff, their time, their access to money, and their contacts. For instance, if your bank account is lower than expected, then you take time to review the last 30 days of banking activity. The bank statement can help you get answers to the questions you have about the current bank balance. Clearly, you have to decide to use your time for that review, and if you don’t you won’t get answers.
Deciding to grow and improve your restaurant also requires attention and energy. It is my goal to be the support that your restaurant needs after deciding that growth is the next stage for your business. Fill out the contact form so we can schedule a free call to discuss how I can help your restaurant thrive.