Restaurant Manager Job Description, Skills, and Salary
Get to know about the duties, responsibilities, qualifications, and skills requirements of a restaurant manager. Feel free to use our restaurant manager job description template to produce your own. We also provide you with information about the salary you can earn as a restaurant manager.
Who is a Restaurant Manager?
A restaurant is a setting or place that harbors people or individuals who want to have an excellent dining experience. People come to restaurants to have meals, relax, and enjoy themselves. A good restaurant has several menus and cuisines to meet the needs of a customer. The process of coordinating the activities and events of a restaurant is called restaurant management. This process ensures that both front staff, back staff, wait staff, and cleaning staff person their duties adequately. The process also strives to provide leadership and administration to the business. An individual that coordinates the activities of a restaurant is referred to as a restaurant manager. They are professionally and educationally trained to move a restaurant forward while building a strong team of employees.
The restaurant manager balances and tracks food costs, organizes labor, develops inventory, promotes sales and marketing, and troubleshoots problems. A restaurant manager is responsible for coordinating customer service and the dining experience as well. They develop strategies and procedures to ensure customers enjoy their stay. Besides managerial and administrative duties, a restaurant manager performs other recruitment-related tasks; they partake in interviews and staff onboarding. The main duty of a restaurant manager is to ensure that revenues are maintained, profits are enhanced, and quality food and services are provided.
Similarly, a restaurant manager drafts and prepares financial reports, respond to complaints and inquiries, and provides feedback to employees and senior management or owners. They ensure that services and cuisines meet organizational standards and general food and safety principles. Patience, calmness, and composure are some of the attributes of a successful restaurant manager. Also, he or she must be a good market to effectively promote and advertise the restaurant to all and sundry. Delegation of duties and responsibilities to employees is a fundamental aspect of a restaurant manager’s job. They ensure cleaners keep the environment need always, cooks prepare delicacies according to standards, and receptionists welcome customers and guests politely.
Restaurant Manager Job Description
A restaurant manager works indoors most times; the work setting can be crowded, overwhelming, or packed. They multitask and simultaneously work in the office, kitchen, and front of the house. Some restaurant managers have specific dress codes while others do not. The duties of a restaurant manager can range from managing restaurant personnel, to coordinating staff, organizing inventory, and establishing staff schedules. Depending on how busy a restaurant is, the restaurant manager might help to perform wait and customer service duties as well. The basic functions of a restaurant manager include but are not restricted to the following;
- Cut expenses and costs: A restaurant manager is tasked with minimizing costs and reducing bills and other expenditures in the restaurant.
- Promote and advertise the restaurant: It is the duty of the restaurant manager to market and promote the restaurant online and through other promotional means. They can get customers to advertise the business as well.
- Increase sales and expand the business: The aim of every business s to make profits or gains. Therefore, a restaurant manager will perform a sales review to identify trends, costs, and opportunities to improve sales.
- Monitor cash flow: A cash flow simply means the total amount of income versus expenditure in an organization. The restaurant manager will observe the cash flow of the restaurant and make adjustments where necessary.
- Track and supervise inventory: An inventory is important when making requests for supplies. Therefore, a restaurant manager will ensure that inventories are routinely checked to eliminate mistakes and make appropriate orders.
- Understand the market: Excellent market knowledge and understanding are important in restaurant management. For example, the restaurant manager must ask questions to know menu trends and updated best practices in restaurant services.
- Provide excellent customer service: Customer satisfaction should be at the forefront of every restaurant. Without customers, a restaurant may hardly survive. Therefore, the restaurant manager will ensure that coworkers, wait staff, and kitchen staff provide good services to customers. This may include responding to customers’ requests on time, owning up to mistakes, providing customer bonuses and commissions, and ensuring customers have a worthwhile dining experience.
- Create an ambience: The restaurant manager is responsible for creating an attractive ambiance that can appeal to everyone. Customers enjoy dining in a conducive and serene environment.
- Emphasize teamwork: He or she will advocate for a better relationship among workers and make sure they work as a team always.
- Organize sessions for brainstorming: The restaurant sector is constantly changing; therefore, a restaurant manager will organize meetings and sessions for staff and other stakeholders to brainstorm and develop new ideas to boost the business.
- Research industry trends: A restaurant manager will be responsible for researching industry-specific updates and trends to boost the business.
- Recruit and orientate restaurant staff: A restaurant manager will hire, train and onboard newly recruited employees to get them up to speed on the business.
Qualifications
Restaurant managers are the head of a restaurant; they coordinate and manage the activities of the restaurant and ensure employees are doing their jobs accordingly. Remember, the goal of every restaurant is to ensure customers’ satisfaction; a restaurant manager must therefore ensure that customers’ demands are met, queries are attended to, and questions are answered. However, these individuals need certain qualifications to be employed in the sector including;
Work experience: Work experience in managing any culinary service is essential for an aspiring restaurant manager. Preferably, the candidate should present evidence of experience gained from working in a restaurant as a manager or any similar management role. An aspiring restaurant manager needs familiarity and experience within a restaurant setting to effectively manage the day-to-day activities of the restaurant. Experience is also needed to coordinate staff and customers. Recruitment and training of staff are among the duties of a restaurant manager; hence, an experienced candidate will have the tools to carefully hire employees that will move the business forward.
Education and training: The restaurant business requires training and some form of education. Though on–the–job training exists in most restaurants, hiring managers prefer candidates with prior training. Some form of education is necessary for the position of a restaurant manager. The position involves leading a team of workers; hence a prospective manager must attain some level of education to develop essential skills. The minimum requirement is a secondary school certificate and courses on management and culinary service. To be an ideal candidate, a bachelor’s degree in culinary arts, business management, and administration, hospitality management, restaurant management, or any related course can suffice. This degree is vital for handling bookkeeping-related tasks among others.
Certification: Though not compulsory, possessing certification is an advantage. Certification helps an individual stand above his or her competitors. Professional certification in food protection or culinary arts is a bonus. The process of getting certified in restaurant management involves presenting education and passing a certification test.
Essential Skills
Restaurant management involves directing, supervising, coordinating, and monitoring diverse individuals. The restaurant manager must ensure that excellent services are provided to customers, food is prepared according to best practices and standards, the restaurant meets quality control and assurance, and employees adhere to safety guidelines and principles. Invariably, the responsibilities above require leadership and other expertise and skills. The restaurant manager must also be a critical thinker and have problem-solving skills. Hence, below are some essential skills for restaurant managers;
- Interpersonal and communication skills: Daily, a restaurant manager communicates with several people at work. These include customers, coworkers, kitchen staff, receptionist staff, waiters and waitresses, and cleaning staff to mention but a few. Thus, he or she must be an effective communicator. Communication skills enable the restaurant manager to effectively pass and receive information. On the other hand, a restaurant manager needs interpersonal skills to build and nurture relationships with people at work. Good interpersonal skills enable these experts to bond with teammates, customers, and other professionals.
- Customer service skills: The saying that a customer is always right cannot be overemphasized; a restaurant manager must ensure that the customers are satisfied always. Hence, the need for customer service skills. This can be achieved by routinely checking on customers, answering inquiries, and providing solutions to identified problems. Relatively, this skill enables the restaurant manager to develop certain promotions and packages to keep customers happy.
- Team management skills: Teamwork is important in restaurant management and services; thus, a restaurant manager needs to be team-oriented. The ability to manage a team successfully will promote the business. Working with numerous individuals is undoubtedly difficult; however, honing and mastering the art of team management can make the job easier.
- Ability to multi–task: It can get too busy sometimes in restaurants, especially during peak hours. Therefore, a restaurant manager needs the ability to multi-task. While performing management and administrative functions, he or she must be ready to assist colleagues in other sections of the restaurant where necessary. Simply, multi-tasking enables a restaurant manager to perform more than one function at the same time.
- Organizational skills: There are several units in a restaurant such as a kitchen unit, cleaning unit, waiting unit, and so on. Restaurant managers need organization skills to efficiently coordinate the complexity of a restaurant. It enables a restaurant manager to put things in order, provide services on time, monitor employees, and keep records respectively.
- Creative thinking: The responsibilities of a restaurant manager are not restricted to management and leadership alone; they must be creative thinkers. Sometimes, a menu can become outdated, it is the duty of the restaurant manager to think of possible options to augment the menu or work with the cooking team to develop a new menu that will keep customers satisfied.
- Ability to keep records: A restaurant manager should be an astute record keeper; employees’ data, sales records, budgets, profit and losses, and promotional campaigns are some of the information and records that must be kept. This requires outstanding book and record-keeping skills.
How to Become a Restaurant Manager
Flexibility, suppleness, and tractability are important in restaurant management. A restaurant manager must stay abreast of industry changes and trends. This will ensure that the latest and best products and services are provided. There are different ways of becoming a restaurant manager depending on the setting. To become a restaurant manager, follow the guide below;
- Earn an education: Since it is a managerial or supervisory position, an individual must earn an education to begin a career in restaurant management. The minimum acceptable level of education is a high school degree. However, some choose to pursue an additional bachelor’s degree in culinary arts, restaurant management, and other related courses.
- Determine the type of restaurant: After your education, the next step is to decide the type of restaurant you hope to manage. This will enable you to decide where to apply for entry-level or apprenticeship positions to gain work experience. You may choose to manage a private restaurant, restaurants in educational institutions, or a restaurant in a government agency for instance.
- Gain experience: Experience is crucial for employment as a restaurant manager. Therefore, apply for entry-level positions in a restaurant of your choice or an apprenticeship to gain work experience and build your portfolio.
- Get certified: Certification makes you stand out among others in restaurant management. Hence, the source for certifying bodies in your location or search online for professional certification courses and obtain one.
- Network and develop a food and beverage resume: Networking is important for a restaurant manager; it creates opportunities for mentorship and helps you develop a food and beverage resume. This is an important aspect of restaurant management. Having a tailored resume is beneficial during the job hunt and it can help you pass the applicant tracking system.
Where to Work as a Restaurant Manager
A restaurant manager can work in several restaurants across the world. Some are employed in event centers and sports institutes. Others may find work at education institutions and government restaurants. However, the major employers of a restaurant manager include conference venues, cruise ships, themed restaurants, and independent restaurants. Others are national, regional, and international restaurants, cafés, bars, brasseries, and hotel and leisure groups respectively.
Restaurant Manager Salary Scale
A restaurant manager is a well-paid employee. Salaries for a restaurant manager differ based on experience, employer, location, contract, and other factors. However, a survey of restaurant manager’s salaries revealed that the average annual salary of a restaurant manager is approximately $50,120
