A fine dining restaurant manager typically oversees front-of-house operations (the dining room, host area, and bar or lounge). This manager helps ensure that each dinner shift runs well from an execution standpoint, and they are also expected to interact with guests for quality assurance reasons and to help create a positive guest experience.
This manager must forecast expected business for each shift based upon day of the week, existing reservations, and trends in previous months or years. The manager then uses this information to assist with scheduling on a given shift, as well as shares it with the chef for preparation purposes as well. During the shift, the fine dining manager moves continuously through the dining room, assisting employees where necessary, interacting with guests, and generally overseeing that food service meets the restaurant’s standards.
Additionally, the fine dining manager is typically in charge of handling all training of new personnel, as well as conducting ongoing training of existing service staff to maintain high levels of performance. The fine dining manager regularly reviews and inspects the front of house and directs all regular cleaning, sanitation, and maintenance of these areas as necessary. Finally, this manager maintains inventories of supplies and disposable goods, re-ordering these items as necessary.
To work as a manager in a fine dining restaurant, at least a high school diploma or equivalent is generally needed; many managers have at least some college education as well. Some restaurants look specifically for managers with degrees in restaurant or hospitality management. In addition to education, a fine dining manager must possess a strong background in this field as a server, trainer, bartender, and/or dining room supervisor.
Restaurant Manager - Fine Dining Tasks
Oversee weekly, monthly, and quarterly accounting for income and expenditures.
Oversee accounting, auditing, and ordering of food supplies.
Work with head chef on menus.
Oversee restaurant operations including staffing, non-food supplies, and budgets.
Work with sommelier on wine offerings.