A restaurant manager is responsible for the daily operations of a dining establishment, ensuring that it runs efficiently and profitably while providing excellent customer service. This role requires a blend of leadership, business, and people skills to manage both front-of-house (FOH) and back-of-house (BOH) activities.
Core Responsibilities
Key duties vary but generally fall into several categories:
Operations Management: Overseeing daily FOH and BOH activities, including opening and closing procedures, coordinating with the head chef on menu planning, and ensuring all equipment is functional.
Staff Leadership and Human Resources: This includes recruiting, hiring, training, and supervising staff. Managers are also responsible for creating work schedules, managing conflicts, evaluating performance, and fostering a positive work environment.
Customer Service: Ensuring a high-quality guest experience, handling customer complaints professionally, and developing strategies to build customer loyalty and satisfaction.
Financial Management: Managing budgets, tracking expenses, controlling operational costs (such as food and labor costs), handling payroll, and generating reports for ownership.
Compliance and Safety: Ensuring strict adherence to all health, safety, and sanitation regulations and licensing laws.
Inventory and Supply Management: Monitoring stock levels for food, beverages, and supplies, placing orders with vendors, negotiating contracts, and minimizing waste.
Marketing: Collaborating on or implementing marketing and promotional strategies to attract new diners and enhance the restaurant's public image.
Essential Skills and Qualifications
Successful restaurant managers typically possess a mix of hard and soft skills:
Leadership and Communication: Strong ability to lead, motivate, and communicate clearly with a diverse team and guests.
Problem-Solving: The capacity to make quick, effective decisions and resolve issues calmly under pressure.
Business Acumen: Understanding financial reports, budgeting, and operational efficiency.
Customer Service Instincts: A genuine passion for hospitality and the ability to turn a negative customer experience into a positive one.
Organizational Skills: The ability to multitask and manage many different responsibilities simultaneously.
Experience/Education: A high school diploma is typically required, with several years of industry experience. Many employers prefer candidates with a degree in hospitality management or relevant certifications like the ServSafe Manager certification.
The role is dynamic, often requiring long hours, including evenings, weekends, and holidays. Managers must be adaptable and prepared to step in wherever needed to maintain smooth operations and guest satisfaction. In this case and for this location long hours, evenings and weekends won't apply because the location will be closed during those periods.