The restaurant and bar manager's job revolves around customer service; however, they also handle accounting, receiving, purchasing, training, and marketing.
The manager must ensure their employees deliver products and service that meet customers' expectations. The manager must “touch tables,” or visit with guests to ensure their dining experience is going well. The manager must handle all guest issues and complaints, as well as handling staff arguments and other interpersonal challenges. They also regularly handles accounting tasks such as reconciling the day’s cash and credit card receipts, totaling sales to ensure a match, and preparing deposits.
The restaurant manager may need to help check in deliveries to ensure purchases' quality and accuracy. Often, they assist kitchen managers and chefs in auditing food preparation and products prior to and during service. The restaurant manager must train (or set up training systems) for servers, hosts, bartenders, bussers, and other personnel. Additionally, they may be asked to help brainstorm ways to market the establishment to new guests and help retain regular guests.
While many colleges and secondary vocational schools offer degrees and certification in hospitality management, practical experience in food service may be substituted for formal education. These managers work in a restaurant and bar environment, and the job normally requires 45 to 50 hours of work in a week or more. Much of the work is done while standing or walking.
Restaurant and Bar 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.