What Does a Restaurant Manager Do?
Restaurant managers work closely with staff to ensure a pleasant and positive dining experience for customers. They work with upper management and implement policies, hire employees, and generally oversee the day-to-day operations of the restaurant.
These managers typically handle administrative tasks, like staffing, hours, budgets, ordering supplies, and resolving issues amongst staff or customers. By keeping a smooth operation, managers can take a customer’s dining experience to the next level.
Keeping a great atmosphere in a clean, friendly environment helps create repeat customers and makes the difference between successful and unsuccessful establishments. Generally, restaurant managers will be expected to have significant experience in the environment as well as strong management skills. While a high level of education isn’t necessary, general training in food safety, financial literacy, excellent soft skills, and any certifications can help increase a candidate’s chances.
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National Average Salary
Restaurant manager salaries vary by experience, industry, organization size, and geography. To explore salary ranges by local market, please visit our sister site zengig.com.
The average U.S. salary for a Restaurant Manager is:
Restaurant Manager Job Descriptions
When it comes to recruiting a restaurant manager, having the right job description can make a big difference. Here are some real world job descriptions you can use as templates for your next opening.
[Your Company Name] is hiring an experienced restaurant manager. You should have extensive experience running a team of line cooks, waiters and waitresses, and hosts. You’ll need to create shift schedules, oversee the restaurant’s day-to-day finances, and manage all the employees. This is a labor-intensive job that doesn’t come with many breaks. Shifts will vary greatly, and weekends are the most important time to work. If you have the knowledge and experience in the food industry to manage a team of employees, this could be the position for you.
Typical duties and responsibilities
- Ensure staff complies with company policy
- Train staff to follow restaurant procedures
- Maintain safety and food quality standards
- Maintaining revenue and profitability goals
- Respond quickly and efficiently to customer complaints
- Maximize customer satisfaction
- Create and maintain shift schedules
- Keep a record of employees’ hours
- Record payroll data
- Order food products and other supplies while staying within budget limitations
- Coordinate daily restaurant management operations
- Create detailed reports on weekly, monthly, and yearly revenues and expenses
- Handle conflict among staff members
Education and experience
- High school diploma or equivalent
- 5+ years of restaurant or management experience
Required skills and qualifications
- Excellent customer service
- Strong leadership skills
- Extensive food and beverage knowledge
- Ability to train staff in food safety
- Ability to work long shifts
- Ability to work within a budget
- Ability to maintain inventory and reorder products and supplies as needed
- Prior work as a manager or supervisor
- Experience using restaurant management software, like OpenTable and PeachWorks
- Acute financial management skills
- Experience resolving conflicts calmly
- Experience working with a bookkeeper
- Front-of-house experience
Education and experience
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
- Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met
Leading food and beverage team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others, as well as advocates sound financial/business decision making, demonstrates honesty/integrity, and leads by example
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serves as a role model to demonstrate appropriate behaviors
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
- Develops specific goals and plans to prioritize, organize, and accomplish your work
- Ensures and maintains the productivity level of employees
- Provides the leadership, vision, and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective
- Ensures compliance with all food and beverage policies, standards and procedures by training, supervising, follow-up, and hands on management
- Ensures compliance with all applicable laws and regulations
- Ensures compliance with food handling and sanitation standards
- Ensures staff understands local, state, and Federal liquor laws
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- Establishes guidelines so employees understand expectations and parameters
- Monitors alcohol beverage service in compliance with local laws
Provides exceptional customer service
- Provides services that are above and beyond for customer satisfaction and retention
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Manages day-to-day operations, ensures the quality, standards, and meets the expectations of the customers on a daily basis
- Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relation
- Empowers employees to provide excellent customer service
- Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations
- Handles guest problems and complaints
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels, and overall satisfaction
- Ensures corrective action is taken to continuously improve service results
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement
- Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment, and invitation to return)
Managing and conducting human resource activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
- Ensures employees are treated fairly and equitably. Strives to improve employee retention
- Ensures employees receive on-going training to understand guest expectations
- Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns
- Strives to improve service performance
- Ensures recognition is taking place across areas of responsibility
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Analyzes information and evaluating results to choose the best solution and solve problems
- Assists servers and hosts on the floor during meal periods and high demand times
- Recognizes good quality products and presentations
- Supervises daily shift operations in absence of Assistant Restaurant Manager
- Oversees the financial aspects of the department including purchasing and payment of invoices
ABC Company is looking for an experienced and dynamic Restaurant Manager for their upscale downtown Napa Bar/Restaurant concept. Develop, implement, and maintain quality standards for bar/restaurant and customer service including supervision and direction of service staff, menu offerings and implementation, attaining overall performance and sales metrics, and support company objectives in wine/spirit sales
Key responsibilities and accountabilities
Front of the House (FOH)
- Manage the functions of administration and planning of the Food & Beverage front of house to meet the daily needs of the operation
- Assist in monitoring, developing, and implementing schedules for the operation to achieve a profitable result while controlling labor cost/payroll
- Regularly review and evaluate customer satisfaction of the entire front of the house food and beverage operation; offer suggestions for improvement
- Investigate and resolve food quality and service complaints
- Develop operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, job descriptions, etc.
- Hire, train, supervise, develop, discipline, and counsel all FOH team members according to standard policies and procedures
- Manage operations of shift including assignments at work stations, breaks, coaching counseling, etc.
- Understand and be able to operate Point of Sale System and run daily reports as instructed
- Ensure OSHA, local health and safety codes, and company safety and security procedures are followed
- Performs administrative duties under the direction of the General Manager such as receiving orders, conducting inventories, creating, and posting schedules
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of customers on a daily basis
- Consistently check bar area for cleanliness and ensure that all necessary items are in place
- Practice good service recovery by rectifying any complaints as soon as possible
- Possess clear knowledge of all various liquors, beer, and wines offered
- Manages operations to meet liquor license and food safety requirements
- Researches new offerings, analyzes cost and return on investment, works with the GM to establish cocktail and wine menu pricing
- Validate tickets, tip out, etc
- Assists in creation and merchandising of attractive menu designs to attract a predetermined customer market
- Assumes a leadership role in the hiring, training, organization, and supervision of Restaurant Events
- Provide a high quality guest experience; maintain high standards and excellent customer service
- Responsible for compliance with city and state requirements, inventory, and cost management
- Maintains a positive, high performance culture within the team and optimizes the use of new programs and execution methods
- Exercises independent judgment in methods, techniques and evaluation criteria for ensuring effective results in events
- Other duties as assigned
- Enthusiastic and positive attitude with excellent verbal communication skills
- Judgment – Exhibit sound and accurate judgment
- Works well under stress/pressure during busy shifts
- Teamwork – Balance team and individual responsibilities; Exhibit objectivity and openness to others
- Participate in community public relations for the restaurant/bar
- High school diploma or equivalent required
- Minimum of one year restaurant supervision experience is required
- Must be able to speak, read, and write in English
- ServSafe Certification is required
- Must have basic computer, math, and communication skills
- Position requires walking and giving direction most of the working day; length of time of these tasks may vary from day to day and task to task
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity
- Must be able to lift up to 50 lbs. on a regular and continuing basis
- Must be able to lift trays of food or food items weighing up to 30 lbs. frequently
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
The ideal candidate has a passion for food and beverage, a genuine ability to connect with guests and staff alike, and brings the core value of ‘TEAM’ to the restaurant. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor.
- Supervise day-to-day activities and assist in the food and beverage outlets
- Create innovative programs and promotions that drive revenue through increased guest patronage
- Aid in all financial budgeting operations to maximize profitability
- At least 1-2 years of full-service restaurant management
- Flexibility in working hours and a willingness to cover shifts as needed
- Ability to multitask, organize, and prioritize work
Candidate Certifications to Look For
- Certified Restaurant Manager (CRM). The CRM was designed by restaurant industry experts and helps candidates gain the management skills needed to be successful in the foodservice industry. Topics covered include financial management and performance, purchasing and cost control, finding, hiring, and training employees, and managing employee performance. The only requirement to take the exam is that candidates are in a management position reporting to the general manager or above.
- The Servsafe Food Safety Advantage Certification. This certification program was developed by the National Restaurant Association in conjunction with foodservice industry experts. The course prepares candidates to handle food sanitation risks across all industries. Training in food safety and up-to-date regulatory information are part of the program. The course includes flexible online, classroom training, in-unit, and one-on-one training.
- Restaurant Revenue Management Certification. Cornell University offers this online course that proves a candidate’s ability to manage restaurant revenue. The certificate program consists of five two-week courses, covering the fundamentals of successful revenue management, that provide practical guidance for implementing a successful restaurant revenue management strategy. Candidates will learn how to optimize occupancy, mix tables, define optimal meal duration, take reservations, and set pricing, as well as use proven processes to diagnose operational problems and improve the customer service experience.
Sample Interview Questions
- What was the size and number of employees you supervised in your previous restaurant management experience?
- During peak hours, how do you ensure that the restaurant is fully staffed while also minimizing labor costs?
- When did you have to manage inventory levels to ensure that the restaurant had enough supplies and ingredients to meet customer demands?
- In order to ensure compliance with all health and safety regulations, what steps do you take to train your employees?
- Do you have experience accommodating special diets, such as vegan and gluten-free ones?
- To maintain profitability and quality, how do you manage food and beverage costs?
- In the process of developing and implementing new menu items, what factors did you take into account?
- What strategies do you use to address complaints from customers at your restaurant?
- Have you ever dealt with a difficult customer, and if so, how did you resolve it?
- What training and motivation do you provide your staff to maintain high standards of food quality and cleanliness?
- Have you ever faced an emergency situation, such as a power outage or a fire, and what did you do?
- How do you gather feedback from customers?