Restaurant Manager

Restaurant manager is responsible for overseeing the daily operations of a restaurant, ensuring it runs smoothly, efficiently, and profitably while maintaining high standards for food quality and customer service. The role is both strategic and hands-on, involving everything from human resources to financial management.

Restaurant manager responsibilities, staff management and leadership

• Hiring and training: Recruit, interview, and onboard qualified staff, and create ongoing training programs to develop their skills and knowledge.
• Scheduling and supervision: Organize and manage staff shifts to ensure the restaurant is adequately staffed for all business hours. Supervise both kitchen and front-of-house staff.
• Performance management: Appraise staff performance, provide regular feedback, and address employee relations issues to foster a positive and productive work environment.
• Dispute resolution: Resolve conflicts that arise between employees or between employees and customers.

Customer service and experience

• Guest relations: Build positive rapport with customers, and ensure exceptional service to maximize satisfaction and encourage return visits.
• Complaint resolution: Respond efficiently and professionally to customer complaints and resolve any issues with service or food quality.
• Ambiance management: Ensure the dining area is clean, well-maintained, and set up to create a welcoming atmosphere.

Financial and administrative tasks

• Budgeting and cost control: Develop and manage budgets, track expenses, and implement strategies to minimize waste and maximize profitability.
• Reporting: Create detailed reports on revenue, expenses, and inventory.
• Inventory management: Oversee stock levels of food, beverages, supplies, and equipment. Place orders with vendors and suppliers.
• Payroll: Maintain weekly and monthly payroll records for all staff.

Operational oversight and compliance

• Compliance with regulations: Ensure all restaurant staff and operations comply with health, safety, and sanitation standards.
• Quality control: Regularly review the quality of all food and beverage products.
• Menu and pricing: Plan and coordinate menu changes, working with kitchen staff and evaluating pricing.