javascript not enabled

Restaurant Manager Job Description

A restaurant manager is a person who organizes and controls the operations of a restaurant by directing and overseeing the work and staff of the restaurant to deliver revenue and profit while maintaining quality services to their customers.

A restaurant manager should be well organized, enthusiastic, quick-witted, perceptive, visionary and creative, and have the ability to lead and persuade others, and make good decisions. They should be able to relate to a wide range of people and build good relationships with their customers and staff.

What does a Restaurant Manager do?

Restaurant managers may do some or all of the following:

Working Conditions

Restaurant managers may work long, irregular hours that include evenings, weekends and public holidays. They work in offices, restaurant kitchens and bars.

What is Required to Become a Restaurant Manager?

To become a restaurant manager, you may be promoted from within the establishment and up the ranks or you may go through a formal training program and obtain a degree or diploma in food service management, business administration or a similar discipline.

Modules

Just to give you an idea, some of the classes that you’ll be taking in college to obtain a degree in food service management may include:


Knowledge, Skills and Attributes

Restaurant managers need to have:



References

Alternative Careers


If this is your profession and you would like to add to or amend any of the information above, then please get in touch with us at withus@careersome.com