A Late-Career Restaurant Manager in Melbourne, Victoria earns an average salary of AU$60,000 per year.
|Total Pay (|
XTotal Pay combines base annual salary or hourly wage, bonuses, profit sharing, tips, commissions, overtime pay and other forms of cash earnings, as applicable for this job. It does not include equity (stock) compensation, cash value of retirement benefits, or the value of other non-cash benefits (e.g. healthcare).)
|AU$41,516 - AU$100,921|
Job Description for Restaurant Manager
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.Read More...
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. (Copyright 2018 PayScale.com)
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.