What does a Restaurant Manager do?
Restaurant Managers typically work for a variety of food establishments, from fast food and casual dining to trendy bistros and fine dining destinations, to ensure that diners have a positive experience. They work closely with upper management to implement various policies related to topics such as customer service, staffing, food safety, dress codes, tips and scheduling. Staffing is often the responsibility of the Restaurant Manager with duties including recruiting, hiring, training and evaluating employees for all areas of the restaurant. They typically handle scheduling, time off and payroll for the staff.
Another major part of the job is to oversee smooth operations in all areas, including the front of house, kitchen and bar areas. This might involve assigning Servers to tables, assisting front-of-house staff and helping out in different parts of the restaurant when it’s busy or understaffed. They may also be responsible for managing budgets and placing orders for products and supplies.
Restaurant Manager skills and qualifications
Managing a restaurant often means juggling several tasks at once, especially during the busiest parts of the day. Restaurant Managers should have the following qualifications to fulfill the role successfully:
- Previous restaurant experience
- Management or supervisory experience
- Customer service skills
- Training in food safety
- Financial literacy
- Inventory control skills
- Knowledge of restaurant management software
- Ability to handle a fast-paced work environment
Restaurant Manager experience requirements
Restaurant Managers typically need previous restaurant experience, whether that’s as a Server, Bartender or Chef. This helps them understand how restaurants work and feel prepared for the unique challenges they might face. You might also expect your Restaurant Manager candidates to have supervisory experience, particularly in the hospitality industry, so they understand the duties of the job. It can be helpful to have experience in a similar type of restaurant.
Restaurant Manager education and training requirements
There are no minimum education requirements for Restaurant Manager positions. Some Restaurant Managers hold associate or bachelor’s degrees in restaurant management or hospitality management, which can help them handle complex job duties easily. Others may hold a Food Protection Manager Certification or have related degrees that help prepare them for this job. For instance, the Manager might hold a culinary arts degree, which gives them a better understanding of kitchen operations.
Restaurant Manager salary expectations
According to Indeed Salaries, the average salary for a Restaurant Manager is $58,090 per year. The pay can vary depending on the location and type of restaurant and the qualifications of the selected candidate.
Restaurant Manager salary expectations
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Common salary:
60724.51 YEARLY -
Typical salaries range from
24000.00 -113000.00 YEARLY - Find more information on Indeed Salaries
*Indeed data –
Job description samples for similar positions
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Restaurant Manager job description FAQs
What is the difference between a Restaurant Manager and a Restaurant Supervisor?
The difference between a Restaurant Supervisor and a Restaurant Manager is seniority and the scope of their job duties. Restaurant Managers typically oversee all operations in a restaurant, including the front of the house and kitchen. They also handle all aspects of staff management, such as scheduling and payroll. Meanwhile, Restaurant Supervisors report to Restaurant Managers. They support them in overseeing specific tasks like preparing for service, receiving food shipments and training new employees. Restaurant Supervisors may also assume a temporary management role if the Restaurant Manager calls out sick or takes vacation days.
What are the daily duties of a Restaurant Manager?
On a typical day, Restaurant Managers make sure everything is ready for the upcoming meal service, including checking the cleanliness of the restaurant and ensuring the kitchen has enough inventory to maintain high-quality orders. They also review the work schedule for that day and give Servers their table assignments. Throughout the service, Restaurant Managers monitor operations to ensure customers have a positive experience and address any issues that arise. They answer customer questions, help expedite orders and fill in wherever they can to help their team. After service concludes, they collect inventory sheets from kitchen staff and place orders accordingly.
What qualities make a good Restaurant Manager?
A good Restaurant Manager has natural leadership skills to help them oversee the staff successfully. They prioritize food safety and cleanliness by performing routine health checks, reviewing health code laws and implementing food safety standards into employee training programs. Further, a good Restaurant Manager has excellent customer service and acts as an example to their staff when engaging with customers or responding to complaints. Being innovative is a bonus and enables them to develop marketing initiatives to expand their customer base within the local community.
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