A restaurant manager is a person in charge of the daily operations of an eating establishment. He or she typically helps to hire, train, and schedule staff to meet expected business demands. The restaurant manager also sets standards for service and food quality and works with employees to see that these are met. He or she will typically also work behind the scenes, performing such tasks as handling purchasing, reconciling daily sales, and depositing restaurant receipts.
In most restaurants, a manager is typically the first person to arrive at the start of a day, and another manager is the last person to leave at the end. Managers at a restaurant work to assess staffing needs and hire and train employees. The manager works to ensure that employees have a full understanding of the restaurant's standards and to meet and exceed these levels. In many cases, a restaurant manager will try to be visible to employees and guests alike, willing and able to solve issues that may arise with either.
The background requirements for this position vary widely. Upscale and high-volume restaurants may require their managers to have a bachelor's or associate's degree in hospitality management, along with extensive practical experience. In other settings, experience in supervising and managing operations within a restaurant setting is more valued than formal education. Most restaurant managers work 45-55 hour workweeks in a restaurant, including weekends and holidays.
Restaurant Manager Tasks
Hire, train and develop all restaurant staff.
Create side work assignments and ensure completion with wait staff.
Organize and conduct pre-shift and departmental meetings daily.
Maintain all reservation systems and book to accommodate business demands.
Maintain schedules, payroll and other administrative support to maintain food and beverage cost controls and inventory.