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What does a Restaurant Manager do?

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Talent.com talent.com
Answered December 01 2021
Career Expert at Talent.com
A Restaurant Manager oversees the day-to-day operations of a restaurant. Their daily tasks include the hiring and training of staff and the management of inventory. Restaurants need many different supplies, from food and beverages to things like dishtowels, pots and pans, and cutlery. The Manager is the person in charge of overseeing that the restaurant is fully stocked with all necessary items for a successful service. 

Restaurant Managers also often assist their front-of-house staff in greeting customers and taking orders when needed. If there is a problem with a table, such as an order mix-up or an improperly prepared meal, the Restaurant Manager is often called in to help the Server assist that table and make the customers happy as best as they can. 

Another duty of a Restaurant Manager is to ensure that all food and beverages comply with local health and sanitation guidelines. They ensure the restaurant is always clean and that all food preparation and storage areas are up to code. Most cities or states have courses that food service workers have to take periodically to maintain their licenses. 

Roles & responsibilities of a Restaurant Manager
  • Oversee the administrative aspects of a restaurant or any other form of food service establishment.
  • Set, monitor, and assess standard procedures for staff performance, duties, and responsibilities.
  • Supervise inventory of food supplies and equipment status and ensure the appropriate restocking and repairing.
  • Coordinate with kitchen staff, servers, and other restaurant teams to prepare, organize, and execute menus and other related activities.
  • In some cases, ensure the establishment is locked correctly up and guarantee that all kitchen equipment such as stoves, grills, and ovens are correctly shut and all systems switched off.
  • Create a friendly and welcoming environment for both customers and staff.
  • Interview and hire new employees, as well as supervise their overall performance.
  • Establish shifts and schedules for employees, as well as manage sick leaves and vacations.
  • Monitor and keep track of service complaints and customer feedback to ensure satisfaction with both food and service.