What does a Restaurant Manager do?
Restaurant Managers typically work for restaurants and other food establishments to ensure that diners have a positive experience with their business. They work closely with upper management to implement customer service policies and hire employees who reflect company values. Their job is to oversee smooth operations during service by assigning Waiters to tables and assisting front of house staff. They may also be responsible for adhering to budgets, placing orders for products and supplies or helping Waiters complete their job duties during understaffed shifts.
Restaurant Manager skills and qualifications
Years of experience in financial literacy and food safety and presentation will help employees succeed in restaurant management. Restaurant Managers should have the following qualifications in order to successfully meet the demands of the job:
- At least a high school diploma
- Previous restaurant experience
- Prior work as a manager or supervisor
- Success with customer service
- Training in food safety
- Experience with long shifts
- Financial literacy
- Ability to keep inventory organized
Restaurant Manager salary expectations
A Restaurant Manager makes an average of $50,120 per year. Salary may depend on level of experience, education and the geographical location.
Restaurant Manager education and training requirements
While a high school diploma and in-house training may help a Restaurant Manager meet basic requirements, further training and education gives potential hires an advantage. Some Restaurant Managers hold associate or bachelor’s degrees in restaurant management or hospitality management, which can help them handle complex job aspects such as bookkeeping more easily. Others may hold a Food Protection Manager Certification or have related degrees that help prepare them for this job. A manager’s training in culinary arts may help with customer service at a restaurant as well.
Restaurant Manager experience requirements
Restaurant Managers should have the experience to efficiently handle all aspects of day-to-day restaurant work. They need to be comfortable working in the kitchen or waiting tables should a busy day require it. Those who previously excelled in other restaurant jobs will know how to hire and train employees to work under them and how to help those employees meet high standards of service and safety.
Skills such as supervisory tact and communication help to create a strong management-employee bond and help with employee retention, so at least two years of experience managing others in a supervisory or management role should give a potential hire a strong advantage.
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