Restaurant Manager How to Hire, Salary Data, and Job Descriptions

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 the 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 and management skills and experience. While a high level of education isn’t necessary, general training in food safety, financial literacy, great soft skills, and any certifications help increase a candidate’s chances.

Sample job description #1

Education and experience

  • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area

OR

  • 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

Managing day-to-day operations

  • 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

Additional responsibilities

  • 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

Sample job description #2

Purpose

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

Bar

  • 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

Events

  • 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

Core Competencies

  • Enthusiastic and positive attitude with excellent verbal communication skills
  • Judgment – Exhibit sound and accurate judgment
  • Works well under stress/pressure during busy shifts

Traits

  • Teamwork – Balance team and individual responsibilities; Exhibit objectivity and openness to others
  • Participate in community public relations for the restaurant/bar

Requirements

  • 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

Physical requirements

  • 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

Sample job description #3

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.

Responsibilities

  • 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

Qualifications

  • 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

Average salary and compensation

The average salary for a restaurant manager is $59,000 in the United States. Salary may depend on the level of experience, education, and geographical location.

LocationSalary LowSalary High
Phoenix, Arizona$58,700$79,400
Los Angeles, California$66,200$89,550
Denver, Colorado$55,150$74,650
Washington, DC$67,200$90,900
Miami, Florida$54,900$74,300
Orlando, Florida$50,650$68,550
Tampa, Florida$51,150$69,200
Atlanta, Georgia$53,650$72,600
Chicago, Illinois$61,700$83,450
Boston, Massachusetts$66,700$90,250
Minneapolis-St.Paul, Minnesota$53,150$71,900
New York City, New York$70,200$95,000
Philadelphia, Pennsylvania$57,150$77,350
Dallas, Texas$55,650$75,300
Houston, Texas$55,400$75,000
Seattle, Washington$64,200$86,850
National Average$50,150$67,850

Sample interview questions

  • What strategies do you use to reduce the cost of operating a restaurant?
  • Can you describe a time when you had to fire or discipline an employee who violated the restaurant’s policies?
  • Which restaurant automation tools are you familiar with?
  • Do you have experience accommodating special diets, such as vegan and gluten-free ones?
  • How do you motivate your staff during busy, stressful shifts and slow, boring shifts?
  • Can you describe your management style?
  • What are some ways you handle customer complaints?
  • How would you manage a shift that is understaffed?
  • What steps do you use to prepare for a health inspection?
  • What does “hospitality” mean to you?
  • How would you deal with a customer who tries to use an expired coupon?
  • What are the roles of a restaurant manager?
  • What is your greatest achievement?
  • How do you gather feedback from customers?
  • What new trends have you discovered in the food industry?
  • What is your experience managing inventory?
  • What will you do if a menu item is not selling?
  • What experience do you have with hiring staff?
  • What would you do if you saw a server about to deliver a poorly plated meal to a customer?
  • How would you handle a chef who you notice is using expired ingredients?

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