What Does a Restaurant Manager Do?
A restaurant manager is responsible for overseeing the daily operations of a restaurant to ensure smooth service, satisfied guests, and efficient business performance. They supervise staff, coordinate front- and back-of-house activities, manage budgets, and maintain compliance with health and safety standards. Their role is central to balancing operational efficiency with a positive guest experience.
Restaurant managers are also accountable for training and motivating staff, monitoring inventory levels, and resolving customer concerns quickly. They often work closely with chefs, servers, and ownership to develop strategies that drive profitability while upholding high service and quality standards.
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Restaurant Manager Core Responsibilities
- Hire, train, and schedule restaurant staff
- Monitor customer service and resolve guest issues
- Oversee daily operations across dining room and kitchen
- Ensure compliance with health, safety, and food handling regulations
- Manage inventory, ordering, and vendor relationships
- Track budgets, revenue, and expenses to achieve financial goals
- Implement marketing and promotional strategies to increase sales
- Maintain a clean, welcoming, and efficient dining environment
Required Skills and Qualifications
Hard skills
- Knowledge of restaurant operations and food safety standards
- Ability to manage budgets, financial reports, and inventory
- Proficiency with POS systems and scheduling software
- Familiarity with local health and labor regulations
Soft skills
- Strong leadership and team management abilities
- Excellent communication and customer service skills
- Ability to handle conflict and resolve problems effectively
- Organizational and multitasking skills in fast-paced environments
- Attention to detail and commitment to quality service
Education
- High school diploma or GED required
- Associate’s or bachelor’s degree in hospitality, business, or related field preferred
Certifications
- Food safety certification such as ServSafe Manager required in most states
- Alcohol service certification may be required depending on state laws
Preferred Qualifications
- 3–5 years of restaurant or hospitality management experience
- Advanced hospitality training or certification programs
- Experience in financial forecasting and cost control
- Background in marketing, sales, or event planning
- Bilingual communication skills
National Average Salary
Restaurant manager salaries vary by experience, industry, organization size, and geography. Click below to explore salaries by local market.
The average national salary for a Restaurant Manager is:
$53,378
Sample Job Description Templates for Restaurant Managers
Assistant Restaurant Manager
Position Overview
We are seeking an assistant restaurant manager to support daily operations and ensure a smooth, positive guest experience. This role is ideal for hospitality professionals ready to take on leadership responsibilities while working alongside the general manager to achieve operational goals.
Responsibilities
- Supervise and train front- and back-of-house staff
- Assist in scheduling, inventory management, and vendor coordination
- Monitor dining room operations to maintain guest satisfaction
- Enforce compliance with health, safety, and food handling standards
- Resolve customer concerns and escalate issues to the general manager when needed
- Support financial tracking and daily cash handling procedures
Requirements
Hard skills
- Knowledge of restaurant operations and service standards
- Ability to use POS and scheduling systems
- Basic understanding of food safety and compliance regulations
- Strong organizational and multitasking abilities
Soft skills
- Strong leadership potential and team collaboration skills
- Excellent communication and interpersonal abilities
- Problem-solving and conflict resolution skills
- Customer service mindset
Education
- High school diploma or GED required; associate’s or bachelor’s degree in hospitality or business preferred
Certifications
- ServSafe Manager certification required
- Alcohol service certification may be required based on state regulations
Preferred Qualifications
- 1–3 years of restaurant or hospitality experience
- Bilingual communication skills
Senior Restaurant Manager
Position Overview
We are hiring a senior restaurant manager to oversee operations, drive financial performance, and ensure consistent service excellence. This role requires hands-on management experience, strong leadership skills, and the ability to balance staff management with guest satisfaction.
Responsibilities
- Lead daily restaurant operations, including staff scheduling and performance management
- Develop and implement strategies to achieve sales and profitability goals
- Maintain compliance with all food safety, health, and labor regulations
- Manage vendor relationships, ordering, and inventory control
- Resolve escalated guest issues and maintain a positive dining environment
- Provide coaching, mentorship, and training to staff and assistant managers
Requirements
Hard skills
- Proficiency in financial reporting, budgeting, and cost control
- Strong knowledge of food safety and labor compliance standards
- Experience with POS and restaurant management systems
- Ability to manage staff scheduling and performance tracking
Soft skills
- Leadership and team development abilities
- Strong communication and negotiation skills
- Problem-solving and decision-making under pressure
- Commitment to customer service and operational excellence
Education
- Bachelor’s degree in hospitality management, business, or related field preferred; equivalent experience considered
Certifications
- ServSafe Manager certification required
- Alcohol service certification required depending on state regulations
Preferred Qualifications
- 5+ years of restaurant management experience
- Experience leading high-volume operations
General Restaurant Manager
Position Overview
We are seeking a general restaurant manager to take full responsibility for the restaurant’s operations, financial performance, and guest satisfaction. This role requires proven leadership experience and the ability to manage both strategic initiatives and daily service.
Responsibilities
- Oversee hiring, training, and management of all restaurant staff
- Drive sales and profitability through effective cost control and operational efficiency
- Develop and implement marketing and promotional strategies
- Ensure adherence to all local, state, and federal regulations
- Monitor guest satisfaction and address concerns promptly
- Analyze financial reports and implement action plans to meet targets
Requirements
Hard skills
- Expertise in restaurant operations and financial management
- Strong understanding of food safety, labor, and compliance regulations
- Ability to use data to drive operational improvements
- Vendor management and contract negotiation experience
Soft skills
- Strong leadership and motivational skills
- Excellent communication across teams and stakeholders
- Problem-solving and conflict resolution abilities
- Ability to thrive in fast-paced, high-pressure environments
Education
- Bachelor’s degree in hospitality or business preferred
Certifications
- ServSafe Manager certification required
- State alcohol service certification required
Preferred Qualifications
- 7+ years of restaurant management experience
- Prior success managing full-service or multi-unit operations
Regional Restaurant Manager
Position Overview
We are hiring a regional restaurant manager to oversee multiple restaurant locations, manage leadership teams, and ensure operational consistency across the region. This role requires strong strategic management skills and the ability to drive performance across diverse teams.
Responsibilities
- Supervise general managers and provide guidance on operations and performance goals
- Develop regional strategies to achieve financial and service objectives
- Ensure consistency in compliance, training, and brand standards
- Monitor budgets, labor costs, and sales across all locations
- Conduct performance evaluations and coaching for management staff
- Collaborate with executives on strategic planning and growth initiatives
Requirements
Hard skills
- Multi-unit management and financial oversight experience
- Knowledge of compliance regulations across multiple jurisdictions
- Proficiency in performance tracking and reporting tools
- Strong vendor and contract management experience
Soft skills
- Leadership and ability to influence cross-functional teams
- Strong analytical and strategic thinking abilities
- Excellent communication with executives and managers
- Problem-solving and adaptability in multi-unit environments
Education
- Bachelor’s degree in hospitality, business administration, or related field
Certifications
- ServSafe Manager certification required
- Alcohol service certification depending on state regulations
Preferred Qualifications
- 10+ years of restaurant management experience with multi-unit oversight
- Proven success in scaling operations and achieving financial targets
Director of Food & Beverage
Position Overview
We are seeking a director of food & beverage to provide executive leadership over all dining operations, including restaurants, catering, and bar services. This role is responsible for setting strategy, driving profitability, and ensuring exceptional guest experiences across all food and beverage operations.
Responsibilities
- Develop and execute food and beverage strategy for the organization
- Lead managers across restaurants, catering, and beverage operations
- Manage budgets, financial performance, and vendor contracts
- Ensure compliance with health, safety, and labor regulations
- Oversee menu development and partnerships with culinary leadership
- Represent the department in executive meetings and contribute to growth initiatives
Requirements
Hard skills
- Extensive knowledge of food and beverage operations and financial management
- Strong expertise in vendor negotiation and supply chain management
- Proficiency with enterprise-level POS and reporting systems
- Ability to develop large-scale marketing and promotional strategies
Soft skills
- Executive-level leadership and team development abilities
- Strong communication and collaboration across executive teams
- Strategic thinking and long-term planning skills
- Ability to inspire teams and maintain brand consistency
Education
- Bachelor’s degree required; master’s degree or MBA strongly preferred
Certifications
- ServSafe Manager certification required
- Alcohol service certification required depending on state regulations
Preferred Qualifications
- 12+ years of progressive leadership in food and beverage management
- Experience with large-scale hospitality operations or multi-unit enterprises