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Restaurant Manager

The responsibilities of restaurant managers include directing and scheduling activities of restaurants, cafés, hotels, fast food outlets and other eating establishments. Although some duties vary, many include the organizing of stock, ordering food supplies and equipment, inspection of health and safety precautions and solving employee or customer problems. The often interview, hire and supervise the training of new staff members, organize shifts, promote good teamwork and pay staff and divide the tips.

Some people take restaurant manager-trainee programs, work in the field and advance until promoted to manager or the restaurant hires a person strictly for that position. Some restaurant managers own the business. They work with the chef, deciding on recipes and planning menus. They manage everything down to the last detail such as ordering flowers for the tables. They plan and balance the budget, making sure everything is in order and the accounts balance. In larger restaurants, they often plan the marketing campaigns and strategies necessary to meet sales, which are set by the head office.

One of a restaurant manager’s most important jobs is customer service. It is important that customers receive prompt service in a professional, friendly manner, with enough staff to serve them in a timely fashion. A restaurant manager needs the expertise and patience to deal with customers, no matter how rude or unreasonable they are. When a person has a legitimate complaint, the restaurant manager works to correct the problem, so the customer leaves happy and will return to dine there again.

Common work activities include:

  • Overseeing the day to day operation of the restaurant including cleaning, floor plan lay-out, table settings and theme of the restaurant.
  • Hiring, training, supervising, promoting and firing of staff. Since good quality service is important managers strive to hire excellent staff.
  • Working with the chef or cook to determine menu plans on a daily basis, for special events or occasions or for groups or parties.
  • Purchasing all items including food, beverages, equipment and supplies.
  • Managing all accounts payable and receivable, handling payroll and hiring accountants or bookkeepers if required.
  • Meeting, greeting and getting feedback from customers.
  • Advertising and marketing the restaurant within the community.

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