Restaurant Managers oversee, coordinate, organize, and assess all operations entailed in the effective and smooth-running of food services establishments. These professionals plan and direct the execution of a wide variety of tasks, including overseeing the financial aspects of the restaurant, such as incomes and expenses, managing revenues, and being in charge of employee schedules and payroll. A Restaurant Manager’s primary goal is to ensure top quality service and products, which increases the establishment’s recognition, customer affluence, and, eventually, profits.

It is not common, yet not unheard of, for Restaurant Managers to participate in the actual food preparation process; that task usually falls to the operative staff (e.g., Executive Chefs and cooks). However, in smaller restaurants, the line that divides the functions of the Restaurant Manager and the Executive Chef is often blurred, and the same person may even occupy both positions. In these cases, the Restaurant Manager usually has a background in food preparation and food services management.

Personality of a Restaurant Manager
Restaurant Managers are generally people who enjoy the fast-paced, high-pressure environment of food service. They thrive under busy working conditions and enjoy the variety that the work brings. Here are a few other personality traits that can help you become a successful Restaurant Manager. 

• Communication skills

Restaurant Managers work both internally with their front and back-of-house staff and with suppliers and customers. They need excellent communication skills to make themselves understood by a diverse group of people.

• Attention to detail

Restaurant Managers have to ensure all the small details of running a restaurant are in place. There is enough food for the customers, the kitchen and front of the house have all they need (glasses, straws, napkins, etc.). They also ensure that the restaurant maintains health and safety standards and maintains financial records. 

• Leadership skills

Restaurant Managers are the captains of the restaurant ship. If something comes up, they need to adjust their course and communicate the plan to their staff. They need to maintain a positive work environment and lead by example.