A restaurant manager generally oversees the operation of his/her restaurant and makes sure that everything is running smoothly. The goal of those in this position is to increase profitability while providing the highest-quality service to customers. This is a leadership role, so it may require previous leadership experience or adequate experience in a restaurant environment.
Restaurant managers must provide direction and disciplinary action for employees whenever necessary. Hiring duties such as reviewing applications and interviewing and selecting applicants are also part of the job. This may also involve providing training to new employees and even ongoing training for current employees.
Those in this position must make sure the restaurant is always up to standards regarding health codes and laws. They may also decide what dishes to offer, get involved in marketing and promotions, and keep inventory and order supplies when they run low. There may be multiple managers at one location with varying duties and responsibilities, while smaller restaurants generally have just one.
Educational requirements will vary, and some positions require degrees in Hospitality, Management, or a related field. Managers will often interact directly with guests and address any concerns or problems they may have; therefore, great communication and people skills are needed.
Restaurant Manager - Casual Dining 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.