Restaurant Manager
What's it like to be a Restaurant Manager?
A Restaurant Manager is tasked with leading a restaurant’s team and ensuring operations run smoothly and diners have positive experiences. They oversee the restaurant’s day-to-day affairs and ensure staff are clear on their shifts, assignments, and schedules. A Restaurant Manager is in charge of ensuring deliveries arrive on time, and addressing customer feedback and complaints on the quality of the food or service, as well as other restaurant emergencies. Restaurant Managers may also be required to create daily and weekly reports, and fill in for absent employees.
Tasks and duties
- Supervising both back-of-house and front-of-house operations.
- Ensuring food and service quality for guests.
- Making sure health and safety regulations are complied with.
- Keeping track of operational costs.
- Logging and managing reservations.
- Addressing any customer concerns.
- Creating a positive environment for staff and customers.
- Hiring, training, and monitoring staff.
- Monitoring inventory and delivery schedules.
- Ensuring food quality.
- Communicating with vendors and suppliers.
How to become a Restaurant Manager
While there is no required university degree to become a Restaurant Manager, a diploma or a degree in hospitality management can give you an advantage in the food and beverage industry.
Pursue a bachelor degree or a diploma, preferably in hospitality or business.
Apply for an entry-level or trainee job at a restaurant.
Build good relationships with your co-workers and pick up leadership skills from your manager.
Build years of experience and establish good performance in your job to get promoted to Restaurant Manager.
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