Not signed up?

 
 

Restaurant manager: Job description

So you think you want to be a

Restaurant manager?

See how well you suit this job in Career Planner.

Try Career Planner

Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

Restaurant management combines strategic planning and day-to-day management activities, such as shift pattern organisation. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.

As a key role within the hospitality industry, restaurant management can be fast-paced, highly demanding and very rewarding.

Typical work activities

Tasks carried out by restaurant managers vary depending on the type of restaurant, but usually include:

Business activities:

  • Taking responsibility for the business performance of the restaurant.
  • Analysing and planning restaurant sales levels and profitability.
  • Organising marketing activities, such as promotional events and discount schemes.
  • Preparing reports at the end of the shift/week, including staff control, food control and sales.
  • Creating and executing plans for department sales, profit and staff development.
  • Setting budgets and/or agreeing them with senior management.
  • Planning and coordinating menus.

Front-of-house:

  • Coordinating the entire operation of the restaurant during scheduled shifts.
  • Managing staff and providing them with feedback.
  • Responding to customer complaints.
  • Ensuring that all employees adhere to the company's uniform standards.
  • Meeting and greeting customers and organising table reservations.
  • Advising customers on menu and wine choice.
  • Recruiting, training and motivating staff.
  • Organising and supervising the shifts of kitchen, waiting and cleaning staff.

Housekeeping:

  • Maintaining high standards of quality control, hygiene, and health and safety.
  • Checking stock levels and ordering supplies.
  • Preparing cash drawers and providing petty cash as required.
  • Helping in any area of the restaurant when circumstances dictate.
 
 
AGCAS
Written by AGCAS editors
Date: 
January 2014
 

Graduate jobs

 

Spotlight on...

Sponsored links

 
 
 

This website is best viewed in an up-to-date web browser with CSS enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets if you are able to do so.