The Responsibilities of Restaurant Managers

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Restaurant managers work in a variety of environments, ranging from fast-food to fine dining restaurants. They will often work difficult hours and are required to be on their feet during the majority of their shift. The environment in which they work will vary from loud and boisterous, such as in sports bar restaurants, to quiet and subdued. In addition, restaurant managers are responsible for the day-to-day operations, which include many and varied job duties.

Technical

  • Restaurant managers are responsible for a number of technical duties specific to running a restaurant. They are responsible for maintaining appropriate inventory levels on food as well as serving ware, paper goods and other items. Collaborating with the chefs on menu ideas and daily specials is also up to the restaurant manager. He or she will also oversee layout and theme changes in the restaurant. At peak times, managers may fill serving, cooking or hosting roles as well.

Administrative

  • Human resource functions within a restaurant are usually up to the manager or assistant managers. They will interview, hire and coordinate training for all employees, as well as evaluate, promote and terminate them. Maintaining delivery and service records, as well as any other billing, is also up to managers. They are also responsible for cash reconciliation and achieving budget goals, as well as adhering to proper opening and closing procedures.

Customer Service

  • One of the biggest challenges a restaurant manager will encounter is resolving customer complaints. Unfortunately, escalated complaints are almost always up to the manager to deal with. Also, many restaurant managers will patrol the restaurant during busy hours to interact with customers and ensure they are having a positive experience.

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  • Photo Credit restaurant image by Dmitry Nikolaev from Fotolia.com
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