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:
- plan and update restaurant menus in consultation with chefs
- establish standards for personnel performance and customer service
- plan and manage the restaurant budgets
- analyze sales figures and other financial information
- hire, train and supervise restaurant workers
- plan and organize staff rotas
- maintain administrative records, prepare payrolls and pay bills
- inspect and monitor restaurant activities to ensure high standard of hygiene and customer satisfaction
- resolve customer complaints about food quality or service
- manage the restaurant inventory
- plan and organize activities to promote and market the restaurant
Where does a Restaurant Manager work?
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.
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:
- Management and accounting
- Public Speaking
- Human behavior
- Structure of human societies
- Food Science and Nutrition
- Meat Pricing and Preparation
- Food Laboratory
- Hospitality Purchasing
- Food Service Sanitation
- Food Production and Service
- Business Communications
- Management and Organizational Behavior
Knowledge, Skills and Attributes
Restaurant managers need to have:
- flexibility and versatility
- creativity and innovation
- honesty and responsibility
- good listening and communication skills
- organizational skills
- leadership and networking skills
- analytical and problem-solving skills
- financial, budgeting and stocktaking skills
- the ability to coordinate multiple tasks at one time
- the ability to handle difficult guests/situations with tact and diplomacy
- the ability to smile, and be courteous and friendly
- the ability to maintain a professional demeanor in stressful situations
- the ability to relate with people from a range of cultures and backgrounds
- knowledge of public safety and security
- knowledge of nutrition
- knowledge of food planning and preparation
- knowledge of principles culinary management
- knowledge of hospitality Industry law & ethics
Should I be a Restaurant Manager?
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