28 min
Restauranteur Talk with Theo Psalios The Job Talk Podcast
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- Entrepreneurship
Restauranteur Talk with Theo Psalios
Theo Psalios grew up learning from his father, famed Edmonton restaurateur Yianni Psalios and honed his craft during the early years at Koutouki. Now, with over 20 years of experience in Greek cuisine, Theo maintains his philosophy here at Little Village by building relationships with his customers through a spirit of Greek tradition in nurturing others with good food and care. In 2012 Theo hit the streets with one little food truck. Little Village has now expanded into a brick and mortar takeaway shop and a flourishing catering company.
Description
Restaurant owners oversee the day-to-day operations of a restaurant, managing staff, resolving customer issues and work to make the establishment profitable. Although no degree is required, restaurant owners typically have a wealth of experience in the business.
In managing their establishments, restaurant owners wear a lot of hats. Their overarching goal is to make sure that customers are satisfied with their food and that the restaurant turns a profit. That means overseeing the kitchen staff as they prepare, cook and present the meals, monitoring the wait staff as they serve customers and working with the cleaning staff to make sure everything is up to food and health safety standards.
Owners are also in charge of keeping track of inventory, doing payroll, managing the budget and making a schedule for the workers, though owners may choose to delegate some or all of these tasks to a manager.
If you want to become a restaurant owner, it helps tremendously to get some experience working in a restaurant first. Some owners start out at the bottom of the industry, washing dishes, serving tables or preparing meals. There, they learn the business and work their way up into management positions before running the show themselves.
Need More?
Check out our Career Crisis Interview Series:
https://thejobtalk.com/help
Restauranteur Talk with Theo Psalios
Theo Psalios grew up learning from his father, famed Edmonton restaurateur Yianni Psalios and honed his craft during the early years at Koutouki. Now, with over 20 years of experience in Greek cuisine, Theo maintains his philosophy here at Little Village by building relationships with his customers through a spirit of Greek tradition in nurturing others with good food and care. In 2012 Theo hit the streets with one little food truck. Little Village has now expanded into a brick and mortar takeaway shop and a flourishing catering company.
Description
Restaurant owners oversee the day-to-day operations of a restaurant, managing staff, resolving customer issues and work to make the establishment profitable. Although no degree is required, restaurant owners typically have a wealth of experience in the business.
In managing their establishments, restaurant owners wear a lot of hats. Their overarching goal is to make sure that customers are satisfied with their food and that the restaurant turns a profit. That means overseeing the kitchen staff as they prepare, cook and present the meals, monitoring the wait staff as they serve customers and working with the cleaning staff to make sure everything is up to food and health safety standards.
Owners are also in charge of keeping track of inventory, doing payroll, managing the budget and making a schedule for the workers, though owners may choose to delegate some or all of these tasks to a manager.
If you want to become a restaurant owner, it helps tremendously to get some experience working in a restaurant first. Some owners start out at the bottom of the industry, washing dishes, serving tables or preparing meals. There, they learn the business and work their way up into management positions before running the show themselves.
Need More?
Check out our Career Crisis Interview Series:
https://thejobtalk.com/help
28 min