Restaurant Manager Job Description – Duties, Responsibilities, And Requirements

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Restaurant Manager Job Description
Restaurant Manager Job

Restaurant Manager Job Description

Before we go through the full restaurant manager job description, you must know that a restaurant manager is the person in charge of making sure the restaurant runs well. They hire and train workers, order food and supplies, solve guest problems, and make sure to keep the place clean and safe. Restaurant managers also handle money and help advertise the restaurant to bring in more guests. Basically, they make sure everything in the restaurant works smoothly and that guests are leave the restaurant happy and come back.

Restaurant-Manager-Job-Description Restaurant Manager Job Description – Duties, Responsibilities, And Requirements
Adriatik Xhelo – Restaurant Manager

Being a restaurant manager can be challenging sometimes because it requires struggling with many responsibilities. As mentioned above, restaurant managers must ensure the restaurant runs smoothly, which involves supervising staff, handling customer complaints, and managing inventory. They often work long hours, including nights and weekends, and need strong problem-solving skills to quickly address issues as they arise. Keeping the restaurant profitable requires careful financial management and effective marketing. Despite these challenges, the role can be rewarding for those who enjoy a fast-paced environment and take satisfaction in creating a positive dining experience for customers.

Keep in mind that duties and responsibilities of a restaurant manager may vary from place to place but even thought there are some general duties, responsibilities and requirement that a restaurant manager must fulfill, know and comply. Let’s have a look down below into the full restaurant manager job description, duties, responsibilities, and requirements.

Restaurant Manager Job Description

Restaurant Manager Job Description – Duties, Responsibilities, And Requirements
Position Title: Restaurant Manager
Department: Food And Beverages
Reports to: Food And Beverages Manager/Director
Main Position Role:
Manages, directs and organizes restaurant operations to maintain high standards of food and beverage
quality, service and marketing to maximize profits through outstanding customer service.

Essential Functions And Duties:

Average percentage
of time
Restaurant Manager Job Description – Duties And Essential Functions
20 %Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the
efficient operation of the outlet. Organizes and conducts pre-shift and department meetings
communicating pertinent information to the staff, such as house count and menu changes.
Schedules and directs staff in their work assignments.
20 %Maximizes restaurant department profitability; implements effective controls of food,
beverage, and labor costs and monitors the restaurant’s budget to ensure efficient
operations, including achieving budgeted revenue and labor expenses. Ensures par stock
levels are maintained[ by calculating inventory, ordering, retrieving and stocking product].
Evaluates cost effectiveness of all aspects of operation. Develops and implements cost
saving and profit enhancement measures.
15 %Utilizes computers to accurately charge customers, create forecast and revenue reports
and draft correspondence. Inputs and retrieves data and changes computer procedures and
programs the system accordingly.
20 %Moves throughout facility and kitchen areas to visually monitor and take corrective action to
ensure food quality and service standards are met. Verifies temperatures, judges
appearance and taste of products, and checks preparation methods to determine quality.
Provides guidance for improvement and implements necessary adjustments for
consistency.
15 %Regularly reviews and evaluates the degree of customer satisfaction of the restaurant;
recommends and implements new marketing and/or operational policies and procedures
when necessary to keep up with demand and market changes; investigates and resolves
food quality and service complaints. Interacts positively with customers.
5 %Responsible for ensuring compliance with all policies and procedures that relate to the
restaurant as well as all local, state and federal laws and regulations; responsible for
ensuring cleanliness and proper sanitation of all work and service areas.
5 %Participates in the development, implementation and marketing of new and creative menus
to attract a pre-determined customer market; promotes the cross-selling of other hotel
outlets and the company.

Restaurant Manager Duties And Responsibilities:

In addition to performance of the essential functions, the restaurant manager position may be required to perform a combination of
the following supportive functions, with the percentage of time performing each function to be solely determined
by the supervisor based upon the particular requirements of the company.

  • Staff management – Hire, train, schedule, supervise, motivate the team, handle conflicts.
  • Customer service – Ensure excellent service, handle complaints, maintain a welcoming atmosphere.
  • Inventory management – Order and manage food, drinks and supplies, keep track and minimize wastage, ensure all supplies meet quality standards.
  • Quality control – Oversee food preparation and presentation, maintain cleanness and hygiene standards, ensure compliance with health and safety regulations.
  • Marketing and promotion – Develop and implement marketing strategies, plan and promote special events or offers, use social media and advertising to attract customers.
  • Participate in the development of the annual budget for the restaurant; develop short and long term
    financial operating plans.
  • Attend mandatory meetings including divisional meetings, departmental meetings, staff meetings, etc.
  • Participate in Manager on Duty coverage program, which may require occasional weekend stayovers.
  • Participate in community public relations for the restaurant and the hotel.
  • Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook
    Express.
  • In emergencies, perform in the capacity of any position supervised.
  • Perform other duties and responsibilities as assigned or required.

Restaurant Manager Requirements, Knowledge, Skills, And Abilities:

The restaurant manager must possess the following knowledge, skills and abilities and be able to explain and
demonstrate that he or she can perform the essential functions of the job, with or without reasonable
accommodation.

  • Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service
    techniques, and guest interaction.
  • Strong leadership, communication, organizational and technical skills.
  • Considerable skill in math [and algebraic equations?] using percentages.
  • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom
    will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate
    information and to resolve problems.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Ability to access and accurately input information using a moderately complex computer system.
  • Attention to details.
  • Adaptability.
  • Customer focus.
  • Interpersonal skills to provide overall guest satisfaction.
Education:
High School graduate or equivalent required. Four year college degree preferred.
Experience:
At least five years experience in related field preferred. Hotel restaurant management experience preferred.
Experience with supervision of employees required.
Licenses or Certificates:
Food Service Sanitation certification. Alcohol Service permit (if state required). CPR certification preferred.
Grooming/Uniforms:
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or
required articles of clothing will be explained to you as a part of the orientation process.
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