• 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?
  • 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:

    • Calculus
    • Statistics
    • Management and accounting
    • Public Speaking
    • Economics
    • Human behavior
    • Structure of human societies
    • Microbiology
    • 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
  • Specializations
  • Knowledge, Skills and Attributes

    Restaurant managers need to have:

    • resilience
    • carefulness
    • flexibility and versatility
    • creativity and innovation
    • perceptiveness
    • 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


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Alternative Careers
  • Hotel Manager
  • Event Planner
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