by In this article, we will cover the details about the job of a restaurant manager, including duties, training, salary, etc.
A restaurant manager monitors the daily operation of a dining establishment.
They have a variety of responsibilities ensuring good customer service, high quality of food, safety.
They are also responsible for purchasing the supplies and ingredients, recruiting and terminating employees, and more.
A restaurant manager can be employed in a one-off restaurant or one location of a big chain.
They might be the only manager of a restaurant or work in a team.
In this case, they have work shifts and work on particular days, dealing with only some operations of the place.
Article Table of Contents
What Does a Restaurant Manager Do
A restaurant manager has to support both the front and the back of the house, which is customer area and kitchen respectively.
Each area implies different tasks and duties.
The median salary of a restaurant manager is about $43,892, but at luxury restaurants, the payment can be significantly higher.
To become a restaurant manager, one doesn’t necessarily need a college degree.
Duties of a Restaurant Manager
- Manage the front of house staff to create a pleasant customer experience and atmosphere according to the restaurant theme.
- Supervise the back of house staff to maintain quality, safety, cost, and consistency of food.
- Hire and fire staff as well as maintain discipline and morale.
- Handle food purchases to reduce waste and cost without losing quality.
- Ensure that the staff follows safety and health laws.
- Manage schedule, shifts, and payments for all members of the staff.
- Communicate with customers addressing complaints and collecting feedback about their experience.
Essential Skills
Adaptability:
The work environment of a restaurant manager is fast-paced and the problems can appear quickly.
A good manager should be able to address the situation quickly and provide solutions immediately.
Business knowledge:
Restaurant managers handle business decisions on staff and costs, so they need an understanding of business concepts.
They have to be able to apply them when necessary.
Toughness:
Work in a restaurant can be extremely high-pressure with demanding bosses, angry customers, long shifts, and sometimes unreliable staff.
A restaurant manager should be able to work under pressure and handle such issues.
How to Become a Restaurant Manager
Today, the education requirements for a restaurant manager are tougher than in the past.
The prime restaurants may require a college degree or even an MBA.
Degrees and courses in food service and hospitality are available at multiple schools now.
Training and Qualifications
Restaurant managers aren’t required to have a license or certification.
Fancier restaurants may require more advanced education, but at medium and low-level restaurants, a high school diploma is often enough.
You can also attend classes while working to earn a degree or complete particular coursework.
With additional training, you can become a more attractive employee than the competition.
Line cooks or other staff of the restaurant can get promoted to a restaurant manager like this.
Experience
Recommendations, networking, and work experience are essential for a restaurant manager.
With little to zero experience, it can be hard to get hired.
You can enroll in some type of internship or gain experience in another way through hospitality or culinary programs.
This will essentially improve your chances of being hired.
Restaurant managers are advised to make connections with owners, suppliers, and staff while working as well as getting immersed in the restaurant work environment.
The business practices are different in every restaurant, but some essential things are the same.
For example, health and safety regulations, payroll conventions, etc.
Working Hours
Restaurant manager’s working hours can be difficult.
They have to arrive early and leave late to control the opening and closing of a restaurant, manage shifts, etc.
It means that an evening shift of a manger can begin in the early afternoon and last a few hours after midnight.
Morning or afternoon shifts, for instance, can start at 5 or 6 a.m. and last until the middle of the afternoon.
Managers usually work their entire shift on their feet, with occasional work on the computer.
Career Outlook
Restaurant managers usually move up to higher-paid jobs at other restaurants rather than moving up the career ladder.
This applies to both chains and one-off restaurant.
Corporate-style promotions are possible at large companies, but they aren’t too common.
By building experience and connections with owners, chefs, upper management, restaurant managers can know first-hand about the openings of new restaurants and work their way towards them.
Sometimes, if there is a team of managers at a restaurant, the one who does the job the best can get a more favorable or higher-paying spot.
Making a good impression is key, so when you apply for another job, you can get good recommendations.
Having connections with good chefs and servers is also valued on the market.
Conclusion
The work of a restaurant manager can be stressful, but they can make the environment their own.
Work at a high-end restaurant can be very attractive, but the competition is high.
On the other hand, restaurant managers should be able to work under pressure and handle difficult situations with long hours and tough environment.
With coursework in college, one can have more work opportunities.
But recommendations and experience are usually what matters the most.
A restaurant manager should be ready to work long and hard hours, especially in the beginning.