William Nassikas is a successful resort developer and operator who started his career more than forty years ago. As a student at Cornell University, he spent his summer and winter breaks working at the Hyatt San Francisco, where he spent time as a cook, assistant beverage manager, and restaurant assistant manager. After graduation, “I went to Switzerland enrolling in the Swiss Hotel School. My focus was to learn the European way of hotel keeping and high-end restaurant management,” he explains. This early experience and education, set him up to become the President and Chief Operating Officer for Westroc Hospitality. During his time at the Hyatt San Francisco, he learned what it takes to be a successful restaurant manager.
- Restaurant managers must have exceptional customer service skills. Not only do you have to know how to deal with customers, but how to deal with staff as well. You will need to be able to deal with staff conflicts, as well as customer complaints.
- The Point of Sale (POS) system provides you with numerous benefits including having the ability to easily track cash flow, sales, inventory, and food. POS systems help to simplify the day-to-day tasks of managing a restaurant.
- You need to be approachable and accepting of the constant change that occurs in restaurants. As a manager, you must be able to adjust to the constant changes in policy and procedure and be able to clearly communicate these changes to your staff.
It is important, as a restaurant manager, to make sure that all the responsibilities and concerns of the restaurant are covered to ensure the staff is happy and the restaurant operations run smoothly. William Nassikas has extensive experience in all aspect of restaurant management, having worked in the hospitality industry for more than four decades.
Also can read: William Nassikas: Resort Development: Eight Steps for New Developers
William Nassikas 