Restaurant managers are responsible for the daily operation of restaurants, bars, cafeterias, and other establishments that prepare and serve food and beverages. They plan, organize, direct, control, and evaluate the operations of these establishments. Restaurant Managers typically work in restaurants, including fine-dining and fast-food chains and franchises; others work in hotels, catering, and other establishments.
Essentially, Restaurant Managers’ core duties and responsibilities revolve around three objectives: customer satisfaction, profitability, and efficiency. Restaurants wouldn’t be anywhere without the Chefs and kitchen staff who actually prepare the food for customers to eat. However, their dining experiences are not only enhanced by the tasty food they’re served. The food can be remarkable, but if the restaurant is poorly run, it’s likely to leave a bad taste in the mouth. Consequently, restaurants need Managers to make sure that everything runs smoothly and all customers leave happy and satisfied, motivated to visit again in the future.
Here’s a non-exhaustive list of common tasks Restaurant Managers are required to complete.
- Planning, organizing, directing, controlling, and evaluating the operations of a food services establishment:
- Determining the type of services to be offered and implementing the corresponding operational procedures;
- establishing standards for personnel performance and customer service, monitoring and reporting them;
- estimating food and beverage costs;
- overseeing the inventory and requisitioning or purchasing supplies, equipment, and food and beverages;
- monitoring revenues and modifying procedures and prices;
- conferring with personnel from the kitchen, dining room, bar, and banquet team to plan menus and do other related activities;
- monitoring food preparation methods, portion sizes, and the overall presentation of food;
- arranging for linen service, heavy cleaning when the dining room and kitchen are not in use, trash removal, and pest control when needed; and
- in some cases, locking up the establishment, checking that ovens, grills, and lights are off, and switching on the alarm system.
- Developing marketing strategies and implementing advertising, promotional campaigns, and planning events (e.g. happy hours, food and beverage deals, and food festivals) to increase business and boost interest in the establishment:
- Negotiating arrangements with customers for catering or use of facilities for banquets or receptions.
- Creating a friendly and welcoming environment for both customers and staff.
- Managing restaurant staff:
- Interviewing, hiring, training, overseeing, and sometimes terminating employees;
- setting staff work schedules and assigning duties, making sure that enough workers are present to cover each shift;
- promoting teamwork to ensure optimum service and that customers’ needs are met;
- ensuring customers are served properly and in a timely manner; and
- working with the Executive Chef to remedy any delays in service, as needed.
- Communicating with the customer:
- Getting feedback from customers in order to ensure satisfaction with both food and service; and
- investigating and resolving customers’ complaints regarding service and quality.
- Managing administrative operations:
- Reviewing financial transactions;
- monitoring budget to ensure efficient operation and that expenditures stay within budget limitations;
- preparing and administering the payroll;
- completing paperwork to comply with licensing, tax and wage, unemployment compensation, and Social Security laws;
- keeping track of financial statements and payroll records, as well as employee records, to ensure safe-keeping; and
- managing reconciliation of cash and card transactions and the distribution of staff tips.
- Developing a business network of vendors:
- Negotiating arrangements with suppliers to establish delivery of food, beverages, and other restaurant and bar supplies.
- Ensuring health and food safety standards and regulations are followed, as well as the company’s security policies:
- Taking care of reported incidents or injuries and resolving any unsafe work conditions;
- overseeing cleaning and maintenance of equipment and facilities; and
- overseeing safety training and certifications of staff.
- Directing hiring, training, motivation, and termination of personnel.
- Managing the inventory and order food and beverages, equipment, and supplies.
- Inspecting supplies, equipment, and work areas.
- Ensuring employees comply with health and food safety standards and regulations.
- Investigating and resolving complaints regarding food quality or service.
- Scheduling staff hours and assigning duties.
- Reviewing financial transactions.
- Building a network of vendors.
The average Restaurant Manager salary is $40,959 per year or $21 per hour. This is around 1.2 times more than the Median wage of the country. Entry level positions start at $29,000 while most experienced workers make up to $57,000. These results are based on 1,910 salaries extracted from job descriptions.