General managers are responsible for the smooth operation of the entire restaurant and all staff. You have to make sure that everything behind the scenes is moving like a well-oiled machine, plus you also have to be certain customers are pleased enough with the food and service that they will be coming back. An operations manager has a niche in companies that offer products and services, and is responsible for the aspects of operations and production within a company. They act as a liaison between the front and the back of the house, managing all of the aspects of the restaurant. Any complaints concerning food quality, customer service or maintenance are usually addressed by him or her. Staff management: The restaurant manager is often responsible for hiring (and firing) employees. A restaurant manager is the person responsible for the overall running of a restaurant or food service business. This may involve taking on some kitchen duties or waiting on tables during busy shifts. For example, a front of the house manager concentrates on the guests, guests areas and staff members that interact with the public, such as waitresses and hostesses. She began her writing career specializing in legal writing, providing content to companies including Internet Brands and private law firms. Span of Control. As these roles require little formal qualification, many aspiring restaurant managers work in these positions while attending college. Operations managers in this industry are likely to work closely with kitchen staff, dishwashing team, service members, bartenders, and host staff. Restaurant Manager Job Description Example. Restaurant managers ensure patrons enjoy their dining experience and that the restaurant operates efficiently, profitably and to a high standard. This degree, which teaches about business and the hospitality industry, takes two years to complete. He or she also deals with any staffing issues and ensures that everything runs as smoothly and profitably as possible. Their efforts, which include effectively managing employees, are ultimately geared towards safeguarding the profitability of the restaurant. There are several local certification programs such as Alaska’s Training for Alcohol Professionals (TAP) certification and Washington’s Mandatory Alcohol Server Training permit. Managers' duties are generally shaped by the type of management positions they have. A manager of the overall operations of a restaurant will be a part of every decision that is made, affecting each and every employee of the business. Some programs require people certified in alcohol handling to complete ongoing education and examinations to renew their certification. Gateway Gourmet: A Day in the Life of a Restaurant Manager, Snag A Job: Restaurant Management Job Description, U.S. Bureau of Labor Statistics: Occupational Outlook Handbook: Food Service Managers. Many pursue further study and gain an associate or bachelor’s degree in hospitality management. Restaurants have a built-in catering clientele in their customer base as well as the resources: food, equipment, and staff. A front of the house manager knows she will have to count money, resolve customer service issues and make her staff's upcoming schedules. She contributes articles to Trace 775.com. New crises pop up in a restaurant at the … For example, a front of the house manager concentrates on the guests, guests areas and staff members that interact with the public, such as waitresses and hostesses. Easily apply to jobs with an Indeed Resume. Supervising staff: Restaurant managers supervise employees to ensure they are handling food safely, following company policies and meeting quality and customer service standards. You may also like to consider one of the following related careers: The information on this site is provided as a courtesy. Restaurant Manager Duties and Responsibilities. If an employee needs time off or has a complaint or question, the restaurant manager is typically going to be the point person. A restaurant manager is an individual saddled with the responsibility of handling all the affairs of a restaurant. Managers of chain restaurants typically earn less than managers running acclaimed gourmet restaurants. A restaurant manager is responsible for supervising the overall operation of a restaurant. From solving customer service issues to performing quality control on entrees, there’s nothing they don’t do. Managers may seem to have the best jobs among the restaurant staff. Even in areas where these certifications aren’t mandatory, they can help restaurant managers secure work. Most managers have: Leadership skills: Restaurant managers use their strong leadership skills to motivate and support their staff. These skills are especially important when customers raise complaints. Many people take the following steps to become restaurant managers. Restaurant Manager are responsible for leading and managing restaurants. The restaurant manager fills a variety of responsibilities, including overseeing the daily operations of the restaurant and making sure all of the customers are satisfied. The restaurant manager will ensure all staff follow the restaurant’s policies and procedures and comply with local, state and federal laws about food safety and responsible service of alcohol. Read on to learn more about the duties that come with being a general manager in a restaurant. That's the image a manager is supposed to portray. His/her job description entails recruiting and training of new employees in order to enlighten them on the modus operandi of the restaurant. If you have strong interpersonal skills and can easily relate to staff and customers, we would love you to apply for this position. On the low end, food service managers earned a 25th percentile salary of $38,260, meaning 75 percent earned more than this amount. Some tasks are expected. They offer feedback about menu sales, staff procedures and operations and develop strategies to boost sales and reduce costs. The idea is to communicate what your business brings to the table and the opportunities you can provide new restaurant managers. These positions provide practical experience in customer service, food handling and operations. He or she may also be responsible for training wait staff and other employees, and is in charge of managing schedules. Most aspiring managers gain certification before being promoted to a managerial position. What Do Restaurant Managers Do? This restaurant general manager sample job description can assist in your creating a job application that will attract job candidates who are qualified for the job. In 2016, 308,700 people were employed in the U.S. as food service managers. Some cities or states require restaurant managers to gain certification in food safety or to serve alcohol. A restaurant manager is someone who is the 'face' of a restaurant and whose main responsibilities are to deal with customer service issues as well as to ensure that the food quality coming out of the kitchen is the best it can be. Most restaurant managers have at least a high school diploma or a General Education Diploma. One of the best ways to motivate your staff to provide the best customer … A Restaurant Manager in your area makes on average $47,697 per year, or $1,103 (2%) more than the national average annual salary of $46,594. Restaurant managers typically start their careers working in entry-level restaurant roles within the food service industry, such as servers and kitchen hands. No two days in a restaurant are the same. In the simplest terms, the restaurant manager does everything! What Does a Restaurant Manager Do There are certain skills that many restaurant managers have in order to accomplish their responsibilities. Sometimes an owner acts as a restaurant’s general manager. If the typical restaurant manager's work week doesn't sound appealing but you still want to enter the field, consider a position in a school, factory or office building. … But restaurant managers are also required to handle incidental tasks, such as addressing equipment malfunctions, hiring and firing employees and dealing with food safety inspections. Back of the house managers concentrate on menus, food and employees who work in the background such as chefs and maintenance workers. They know how to supervise and motivate employees and ensure all processes are being followed. A restaurant manager oversees the day-to-day operations of the facility. Job Description for Restaurant Manager Restaurant Manager is responsible for overall operations of the restaurant, which may include overseeing the staff, monitoring inventory, purchasing equipment and supplies, and ensuring quality customer service and compliance with all food and beverage regulations. What does a restaurant manager do? The manager plays a pivotal role in any restaurant. Restaurant managers do not have any set training requirements, although an associate's or bachelor's degree in restaurant management may … A restaurant manager is responsible for handling any food and drink complaints. These certifications must be renewed every few years. As a restaurant manager, your work will be much more than the typical 9-5 days. Copyright 2020 Leaf Group Ltd. / Leaf Group Media, All Rights Reserved. Maintaining a safe work environment: Restaurant managers monitor the workplace for hazards and resolve them for the safety of staff and diners. It’s also important for restaurant managers to keep a positive outlook on the job. They also order new items when stocks are low to ensure the restaurant runs seamlessly. Restaurant managers ensure patrons enjoy their dining experience and that the restaurant operates efficiently, profitably and to a high standard. They are also available to answer questions employees have and resolve complex concerns from patrons. Restaurant managers are critical to a business' success. The successful candidate will work closely with our head chef and key stakeholders to help us achieve our financial goals. A restaurant manager handles customer service issues, food supply and quality and staffing. This includes ensuring that all waiting, serving, hosting, and kitchen operations are running to standard. Problem-solving skills: Restaurant managers often use their creativity to ensure customer satisfaction, motivate employees and develop new strategies. Felicia Dye graduated from Anne Arundel Community College with an associate's degree in paralegal studies. It's not uncommon for managers to be the first to the restaurant and last to leave, says Gateway Gourmet. Depending on the manager they might also be in charge of making sure certain health and safety practices are followed. Flexibility: Restaurant managers must be able to assess what their restaurant needs are at any moment. A restaurant manager performs many duties within a work week. In some occupations, holidays mean a shortened work week, but that's not the case for restaurant managers since many establishments remain open. Certifications for alcohol service: There are several well-recognized national certification programs for the service of alcohol, including the ServSafe Alcohol Serving Certification, Training for Intervention ProcedureS (TIPS) Alcohol Server and Selling Certification and Way to Serve Interactive Alcohol Server Certification. They dress professionally and appear at ease performing simple tasks, such as asking customers about their dining experience or honoring coupons. If you are passionate about the food industry and have strong leadership qualities, working as a restaurant manager is not your only option. Some restaurants are so large or busy that they employ various types of managers. A restaurant manager may also interact with tables. What Does a Restaurant Manager Do? They are also responsible for approving employee leave and organizing workers to cover the shifts of sick staff members. But, if you're considering a restaurant management career -- don't be fooled. It can help analyze sales trends, payroll costs, and customer counts, and predict future sales. The 75th percentile salary is $66,990, meaning 25 percent earn more. They Respect Their Staff. A restaurant manager, also called a food service manager, oversees food preparation, human resources, customer service, and administrative organization for a restaurant. By taking a look through resumes, we were able to narrow down the most common skills for a person in this position. Some of the common responsibilities of restaurant managers include: Hiring staff: Restaurant servers are responsible for employing front-of-house staff and, in many restaurants, kitchen staff. Organizing staff schedules: Restaurant managers create employee rosters that ensure the restaurant is appropriately staffed at all times and workers are not overworked. Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. In other cases, the manager is hired as an employee. Be consistent. He or she typically helps to hire, train, and schedule staff to … Restaurant managers receive a salary based on the standing of their restaurant, their location and their years of experience. Strong leadership skills and good organization are some of the most important skills that help restaurant managers succeed. After completing the coursework, students must pass an examination. Education and experience in the restaurant industry, a background in hospitality management and leadership qualities can all help restaurant managers exceed in their roles. They may be responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus as well as greeting and serving restaurant guests. Restaurant managers' schedules depend largely on the type of establishment they work for and the size of the management team. Restaurant Managers ensure restaurants run smoothly and efficiently. They spend most of their shifts moving between the front of house and the kitchen. Restaurant Manager job description: Intro They may also spend some time working in an office when creating rosters, interviewing new employees and strategizing about the restaurant’s direction. The Bureau of Labor Statistics (BLS) says those employees tend to work more regular hours. He or she oversees the production of goods in a company and does whatever is possible to increase the efficiency of the production machine of the business. Restaurant management is career choice that requires working on holidays, nights and weekends. Earn qualifications in business hospitality: Restaurant managers typically earn at least an associate’s degree in business hospitality. Regardless, management positions are usually full-time, which can mean over 50 hours per week. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. On any given day a restaurant manager might have to monitor quality, respond to customer complaints and problems, oversee food preparation, make sure the restaurant is stocked with food and other items, guide employees, do the restaurant’s bookkeeping, and … They could work small restaurants, hotels, resorts and any other establishment that serves food and drinks. Some managers even work seven or more days before finally getting a day off. Customer service skills: Restaurant managers rely on customer service skills to ensure diners are happy. They may use creativity to boost sales and encourage more diners to visit their establishments. What is the Typical Work Week of a Restaurant Manager? A restaurant manager oversees the day-to-day operations of the facility. Even where it is not compulsory, many restaurants prefer hiring managers with certification. This certification is mandatory in some parts of the United States. A restaurant floor manager is responsible for helping the restaurant meet service, sales, and profit objectives along with supervising and directing associates in daily work activities. Restaurant managers typically work in the food industry for several years before being promoted to a managerial position. What Does a Restaurant Manager Do? Here are some common certifications that restaurant managers can pursue: ServeSafe Food Handler Certification: This is one of the leading nationally recognized food safety certification programs. A daily business review report allows restaurant managers to build a history of their business. Restaurant managers work in a variety of eating establishments. This degree teaches aspiring managers about a variety of business and hospitality topics, including: Many schools help students access work placements that can provide practical experience before graduation. As with food safety certification, students must pass an examination to show their understanding of the coursework and receive certification. The phrase “span of control” relates to the number of individuals who report … Restaurant Manager [Intro Paragraph] Begin your job listing with 2 or 3 sentences to introduce the job seeker to your company and your unique working environment, which can truly set you apart from competing ads. Food service managers earned a median annual salary of $50,820 in 2016, according to the U.S. Bureau of Labor Statistics. They seek to provide customers with pleasant dining experiences that live up to brand standards. Positive Attitude. All of these certifications teach aspiring restaurant managers how to serve alcohol in accordance with regulations, recognize intoxicated customers, manage unruly customers, recognize minors and check identification accurately. They hire and train new employees to perform tasks efficiently and productively. Indeed is not a career or legal advisor and does not guarantee job interviews or offers. Many restaurant managers gain experience working in restaurants as kitchen hands, servers, dishwashers and bussers. Organization: Restaurant managers rely on organizational skills to supervise several employees and perform other tasks during their shifts. Since many restaurants are open for at least two, and sometimes three, meal periods, a manager's days often span for 12 to 15 hours. Gain certification: Restaurant managers typically get certification in food handling and serving alcohol. Working with restaurant owners: Restaurant managers work closely with owners to meet revenue goals. What does a restaurant manager do specifically? Depending on what you're looking for, general managers could do everything from making sure day-to-day operations run according to plan to counting income and tracking expenses. Feel free to revise this job description to meet your specific job duties and job requirements. Monitoring inventory levels: Restaurant managers ensure the restaurant has enough tableware, condiments and ingredients. In either case, restaurant managers have a number of responsibilities in the day-to-day business of running a restaurant. A four-year bachelor’s degree is more common. As restaurants serve customers in the evenings and weekends, restaurant managers often work long hours. Staying organized helps managers prioritize which responsibilities are most important to keep the restaurant running efficiently and profitably. This certification must be renewed every 5 years. For customers and vendors, a restaurant manager is essentially the "face" of the business. Gain experience in food service: Once they turn 16, aspiring restaurant managers can start working in the food service industry. Management positions are usually demanding, stressful and involve working many long hours. Our busy Spanish tapas restaurant seeks an experienced restaurant manager to manage our front-of-house staff and establishment. In addition to the long hours, restaurant managers' schedules commonly change and many do not have have set days off. Managers' duties are generally shaped by the type of management positions they have. ranks number 1 out of 50 states nationwide for Restaurant Manager salaries. Some of the common responsibilities of restaurant managers include: Some restaurants are so large or busy that they employ various types of managers. 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