Becoming a restaurant manager is a noble career choice; however, you need to know your duties and responsibilities to excel; that’s why this job description guide is essential.
Restaurants are usually bustling.
Being a restaurant manager is not an easy job, requiring excellent competence.
It’s almost like managing an extensive family where family members just come home to eat.
A restaurant manager’s primary duty is to ensure the customers are well satisfied, and he does this by providing the restaurant is well-run.
The food has to be top-notch, the environment has to be friendly, and the type of restaurant has to be specified – upscale, family-style, fast food, etc.
If you have zero ideas of what the duty of a restaurant manager is, think of what managers of companies do, and then think of all that in relation to restaurants.
But, to have a fuller and deeper understanding of what they do, you need to read this article thoroughly. This well-detailed article provides you with all there is to know about your dream job!
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Who is A Restaurant Manager?
A restaurant manager manages a restaurant.
He is responsible for the smooth running of the restaurant and is hands-on with all matters concerning his territory.
The restaurant manager oversees the staff, the kitchen, the food menu, and the finances and ensures customers are happy. He is not a hidden figure and, occasionally, has to come out to ask customers if they are comfortable.
His duties and responsibilities can’t be fully listed out, so many times, depending on the type of restaurant, his duties may change.
For example, many family-owned restaurants (especially ones with just one branch) are run by a family member and do not need to employ a restaurant manager. The job of the family-member-turned-restaurant-manager may also include making sure the restaurant’s atmosphere reflects his family’s values.
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What are the Duties and Responsibilities of Restaurant Managers?
Restaurant managers are usually very busy and can hardly catch a break. There is a lot on their plate, and so much they must do daily.
Before we go into all their duties and responsibilities, you must know that you can’t please every customer, nor can you please all your staff. But you need to ensure that the environment is conducive for all and sundry.
Their duties and responsibilities include
Organize daily Front of the House and Back of the House restaurant operations.
1. Try Being the Best
Deliver superior service and maximize customer satisfaction.
Your customers are your priority.
Create an environment conducive for people and ensure your service is top-notch.
2. Respond to Complaints
You need to see to the complaints of unimpressed customers and sometimes staff.
Ensure that complaints are efficiently and accurately taken into consideration.
3. Product Review
Regularly review product quality and research new sellers.
Try as much as possible to use sound and quality products.
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4. Organize and Supervise Shifts
Ensure that every employer has his/her shift and is always present.
Also, organize breaks and do it in a way that not every staff will be on break at the same time.
5. Motivate the Staff
Always be in touch with your staff because they help run the show.
Appraise staff performance and provide feedback to improve productivity.
Do little things for your staff to show that they are appreciated.
6. Create Budgets
You need to estimate future needs and prices for goods, kitchen utensils, and cleaning products
7. Think Sanitation and Safety
Ensure that all operations comply with state and federal sanitation and safety regulations.
The kitchen, the environment, and how meals are prepared should be safe.
8. Maintain the Restaurant’s Image
A good reputation is essential for growth and sustenance.Â
As a manager, you need to manage and think of ways to improve the restaurant’s good image.
Also, remember that the image of a restaurant is not only for customers but also for the staff.
For example, a large section of female staff is likely sexually harassed by either customers or co-workers.Â
Ensure you keep these occurrences to the minimum by making strong policies against this act.
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9. Making Detailed Reports
As a manager, you must create detailed reports on weekly, monthly, and annual revenues and expenses.Â
You must do this regularly to ensure that the expenses are not more significant or equal to your revenues.Â
You have to control operational costs and identify measures to cut waste.
10. Exposure and Promotion
Just like any establishment, a restaurant also needs customers.
Think of ways to reach a broader audience.
You can try discounts and social media ads.
It’s also essential to have a social media page and, for usually bigger establishments, a website.
11. Training of Employees
Every restaurant has its feel or values.Â
Train new and current employees on proper customer service practices and services for your restaurant.
12. Create good Menus
Menus are necessary.
While it is good to have a regular menu or have a particular food your restaurant is known for, it is also essential to bring new things to the table.Â
You may need to try switching menus up, as it is good to surprise your customers.Â
For example, you can have different specials on different weeks.Â
You will need the help of the kitchen head with this.
A family restaurant will also need menus for kids.
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13. Prepare for the FutureÂ
As a restaurant manager, you must make policies and protocols to maintain future restaurant operations.Â
Always think of the future whenever you’re doing anything concerning the restaurant.
Qualifications and Requirements of a Restaurant Manager
To become a restaurant manager, you must meet the following requirements.
- High school education or equivalent
- 2 years+ of work experience as a restaurant manager or any hospitality-centered manager or any similar role
- Excellent customer service experience
- Knowledgeable in food and beverages
- Familiarity with restaurant management software. Example: OpenTable and PeachWorks
- Excellent leadership and interpersonal skills
- Be accountable for handling finance and money matters.
- A BSc degree in Business Administration, hospitality management, or culinary schooling is a plus.
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What Special Skills do Restaurant Managers Require?
There are a lot of skills and abilities required of you.
The essence of these abilities is that they are efficient in handling the day-to-day activities of a restaurant manager.
Adding these skills to your resume is essential, as they are the skills employers will seek.Â
These skills include:
1. Organizational Skills
A restaurant manager has a lot on his plate; hence he needs to be able to organize everything he has to do in a day.Â
He also needs to know how to organize the staff and every operation in the establishment.
2. Interpersonal Skills
Because of the numerous people you will talk to, you must know how to relate well.Â
You must know how to relate with your staff, customers, vendors, etc.
3. Flexibility
Every day in a typical restaurant cannot be the same.
Something that wasn’t planned could arise. A good restaurant manager needs to have his timetable flexible to fit in anything that may occur.
4. Problem-Solving Skills
Just like any other establishment, problems always arise. Â
A good restaurant manager should know how to fix problems efficiently.Â
He should also know the problems which need urgent attention and those that can wait.
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5. Eye for Details
Detailing is everything.
You should be able to spot when something needs to be fixed, repaired, or even replaced.Â
You should also look for little things that can make all the difference in customer satisfaction and the restaurant.
6. Leadership and Teamwork Skills
No matter how good a manager you are, you cannot run a restaurant alone.
You should know how to coordinate and organize your staff.
You should also know how to work efficiently with all parts or sectors of the staff (e.g., those in the kitchen, the cashiers, the bartenders, waiters, and waitresses, etc.) for the smooth running of the place.
7. Excellent Communication Skills
Knowing how to communicate effectively is very necessary.
Listening to your staff and customers and saying the right things consistently and properly is an excellent skill for a restaurant manager.
What Can You Expect In A Day?, And How Can You Make Your Work Easier?
Apart from expecting to work long hours and probably being on your feet for long periods, three things must happen in a day at the restaurant – Open, Shift change, and Close.
A restaurant must open – depending on the purpose, some restaurants open in the morning or the evening. The time it opens differs; in some places, it is available 24/7.
Shift changes – remember that one of your duties as a restaurant manager is to organize the shifts.
Usually, there are two shifts. However, in bigger establishments, there are three. Make sure the changes are swift and seamless.
Closing – except it is a 24/7 restaurant or diner, there is a time when all activities come to a close, and you call it a day.
What can you do at these three crucial daily points to make your job easier? You need to have a checklist!
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Why is a Checklist Necessary?
Checklists are necessary to:
- Organize your day and ensure that you do all necessary things accordingly
- To maintain the standard of the restaurant
- Â For a high rate of success
- Promote teamwork
As necessary as they are, different restaurants need different things, and you may need to tailor these checklist items or try completely other things for your restaurant!
Things That Should Be On Your Checklist
For Opening: Before customers start coming in, you must ensure that everything you need for that day is well set and ready. As a restaurant manager, you must check for these things before the day starts.
1. Equipment Inspection
Inspect every appliance and furniture that will be used that day.
Please make sure they are in good condition. Everywhere should be dusted and kept clean.
2. Menus
Menus may need to be cleaned and even updated
3. Bathroom MaintenanceÂ
Nothing is as annoying as wanting to go to the bathroom, which is not functional.Â
Ensure that every critical bathroom need is ready.
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4. Messages
Check the restaurant’s mail, voicemail, and social media page for any new messages that may have come through the previous day.
5. Uniform
Many restaurants have uniforms for their staff.
Ensure that everyone is dressed and ready for the day.
Uniforms should be neat and presentable too.
6. Food Prep List
Ensure that all the ingredients needed to prepare the different foods are available.
7. Shift-Changing
This can be difficult and, if not handled well, can do a great disservice to the restaurant.Â
This is especially difficult because everywhere may seem rowdy – some staff will be coming, some going, and yet customers are making orders.
As a manager, you are to ensure the smooth transit of shifts. These are the things to make sure of:
- Staff arrives 10 minutes before their time. This especially prepares them to take over from the ones who have been there before them.
- Â Check for messages again.
- Make quick stops at bathrooms and ensure that everything is working fine
- Prep food for the next batch
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8. Closing Time
I know you’re tired and can’t wait to go home.
But wait, there are a few things you need to do before you turn over the CLOSED sign.
They are:
- Cleanup exercise: This is very necessary to avoid build-up. Organize the staff to clean the place up for the day. This will also make opening time easier.
- Safety first: Go around your restaurant to lock doors and windows, put off electrical appliances and sockets, and do anything you can to ensure it is safe. Al tries not to leave money behind.
- Financial review: Review all the sales made that day and look for imbalances. Address every outstanding check.
What is the Salary or Earning Potential of Restaurant Managers?
As with most jobs, this is dependent on a lot of things.
Geographical location and level of expertise are two of the most discerning factors.
However, for restaurant managers, the kind of restaurant it is, the amount of work you have to do, and even the size of the restaurant are factors.
Furthermore, research has it that due to gender pay discrepancies, male restaurant managers usually earn higher than their female colleagues.
This is surprising to many, considering that more females are in this line of work.
| Segment | Female Average | Male Average |
|---|---|---|
| Quick serve | $43,656 | $49,199 |
| Fast Casual | $51,319 | 53,459 |
| Family Style | $47,222 | $53,556 |
| Casual | $54,950 | $66,649 |
| Upscale Casual | $63,666 | $67,556 |
| Upscale Dining | $84,000 | |
(This survey was done in 2017 by Gecko Hospitality)
Where Can Restaurant Managers Work?
- National, regional, and international restaurant chains
- Large hotel restaurants
- Independent restaurants
- Themed restaurants
- Café bars
- Brasseries
- Hotel/leisure groups
Summary of Restaurant Manager Job Description Guide
In conclusion, a restaurant managerial job isn’t easy but rewarding,, especially when your hard work starts paying off.Â
There’d be a lot of trials and errors, but when you finally get the hack of it, it becomes easier.
If you’re considering a restaurant manager and meet all the criteria in this job description guide, then you’re on the right path.Â
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