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
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
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
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
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.
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
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.
Los Angeles, California
New York City, New York
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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