Restaurant Manager POS NJ

On paper, a management position at the restaurant you’re working for is a natural and logical step to progress your career.

While many industries require college degrees and many years of experience before even getting an entry-level job, the restaurant industry makes a satisfying and financially stable career (down the line) accessible to anyone willing to put in the blood, sweat and tears to get to the top.

Before making the jump from restaurant server to restaurant manager, there are many questions to consider.

A promotion to restaurant manager can establish a sense of progress in your career, a notch to add to your belt of accomplishments on your way to becoming a restaurant director, restaurant owner, or restaurant franchisor.

There are clearly some significant benefits to becoming a restaurant manager. You will be better empowered to delight your guests, manage staff shifts, and propose creative ways to make your restaurant more profitable. With access to POS reporting to support your efforts, you'll be able to track your specific accomplishments and how they affect the business.

On the other hand, however, restaurant managers often work longer hours. As a non-tipped employee, they may make less than servers. They're also often pulled in many different directions: HR, accounting, marketing, customer service, bussing tables, cleaning the floors… These are just a few of the hats that a manager wears nearly every single day.

Becoming a manager in the restaurant industry is a lifestyle choice, not a career; a restaurant manager's world revolves around… you guessed it… the restaurant. It can be hard to leave work at work when you’re constantly dealing with restaurant issues.

Jackie has been a part of the hospitality industry for 16 years. From front desk attendant at a truck stop motel in southern NJ, to fine dining server at the Museum of Fine Arts in Boston, she’s seen it all. As a business development manager at Toast, she is able to feed both her love of hospitality and her inner nerd by connecting F&B business owners with great technology. When she’s not at Toast, she can be found talking with her mouth full at any of Boston’s fantastic eateries.