Cameron Roets: Restaurant Owner
One of the most enjoyable experiences is going out for dinner with friends and family, and being served delicious food. But what about the other side of the hospitality experience? Who runs the show? We speak to Cameron Roets, restaurant owner of the pizzeria Borruso’s Too, to get a better idea of what it’s like to work in the buzzing environment.
Howzit, Cameron. We’re curious to hear about what a typical day looks like for you. Please tell us about it?
|Time of Day||Activity||Comments|
|08:00||Wake up & have breakfast with my wife before she goes to work||I always look forward to spend time with her on weekends|
|09:00||Gym or walk the dog||Sometimes I watch TV|
|15: 00||Arrive at work to light the fire for pizza oven||Takes at least 2 hours to get ready for use|
|16: 00||Do cash-up from previous night||Orders for that night need to be checked|
|17: 00||Restaurant opens for business -customers come in throughout the evening either to sit down or for takeaways||It’s always good to see new faces, and the regulars who feel like family|
|22:00||The kitchen closes and we need to pack everything away and clean up – once it’s done and the last customer has left, I lock up and go home||I have to place the orders for the next day|
What do you enjoy most about your job?
I enjoy seeing the regular customers who have become friends through the restaurant and it is very satisfying knowing that all the hard work that goes in makes people happy.
What do you enjoy least about your job?
The hours can be a bit much. Working at night and weekends all the time, I miss out on time with my wife. Luckily I don’t work Sundays anymore, because the restaurant is closed, which is a huge bonus for me.
Is there a qualification required to perform this job? Where and what did you study?
I don’t have any qualifications but going to hotel or chef school would obviously be an advantage.
Is there any training provided by the organization once you come on board?
There is training once you start working for a restaurant. Every place has their own system and way of doing things, but on-site training is standard.
What type of person would be well suited to this job?
Anybody that is good with people, because you deal with people in every aspect of the job, whether it be a customer or a colleague – and it’s normally under a lot of pressure too.
How long have you been in this position and how did you get there?
I’ve been doing this work for 12 years and have had the restaurant for about 2 years.
Do you have any additional advice for someone interested in pursuing this career?
Advice I can offer is, you should work in a restaurant or a few restaurants before deciding if that’s what you want to have your own one. You have to sacrifice quite a bit, especially when you are young and starting out. If you do think that it’s the right move for you, then you will have a career you can pursue for the rest of your life.
What is a typical starting salary in this career field?
Earning potential and starting salaries vary so much between different establishments, so I couldn’t say.
Any quirky advice for scholars looking to pursue a career in your field?
If you have a lot energy and don’t enjoy the corporate environment, then this job might be for you!