A Day In The Life Of: A Restaurant & Bar Owner – Hospitality
Tuesday 25th February 2020
Our second Day In The Life Of video features Ben Rafferty of the Residence Restaurant & Bar in Nantwich. The restaurant was established in 2007 in an 18th century mansion. The business is really successful and proves very popular amongst the locals. Have you considered a career in hospitality? Find out more about what’s required if you were to pursue a career in hospitality in the video below:
Ben typically starts his day by checking the premises in great detail from the perspective of a customer. This includes checking the car park, checking the cleaners have maintained their standards and everything is how it should be. He then goes on to check the booking system to see what bookings have been scheduled for the day and identifies any special requests etc.
The business is split into departments and runs daily with a general manager, assistant general manager and a head chef. Whilst they’re in charge of their departments, Ben oversees all operations to ensure things are running as efficiently as they should be and that staff have everything that they need for the day ahead.
Once this is all complete, Ben heads into the office to check the banking and administration tasks such as processing wages and holiday pay, before reviewing the marketing side of the business. Being in the hospitality industry, there are a lot of dates in the calendar that are extremely popular for hospitality events, such as Christmas, Valentine’s Day, Mother’s Day and Father’s Day. These involve setting up promotional campaigns, ensuring temporary event notices are in place and that deals are in place with suppliers for extra demand.
Ben then goes on to express the demand for items that need replacing consistently. This includes things such as glassware, crockery and even a change of menu. They change the menu 4 times throughout the year, and he ensures that the menu is current and relevant and that deals are in place with local suppliers. He also states that the menu has to be efficient enough to work just as well on a Monday lunch as it can on a Saturday evening.
His final words emphasise the need for finding balances, not just in the menu selection but operationally as a whole.