Restaurant Manager Job Description
Restaurant managers are responsible for managing all of a restaurant’s daily operations. Their responsibilities include opening and closing the restaurant, hiring and training employees, scheduling staff, ensuring that customers are happy, and preparing payroll.
From a business point of view, restaurant managers are responsible for meeting the restaurant’s revenue and profit goals. Since most restaurants struggle to be profitable, this can be a very difficult task, and a skilled manager is required to make it happen.
For most restaurant managers, retaining good employees is difficult. The restaurant industry has a high turnover rate, and it can be very hard to maintain a productive and profitable restaurant while constantly training new employees.
Common responsibilities for restaurant manager jobs include:
- Coordinating staff schedules.
- Maintaining food and equipment inventories.
- Scheduling and receiving deliveries.
- Keeping sanitation records.
- Estimating food and beverage consumption to anticipate inventory needs.
- Monitoring compliance with fire and sanitation regulations.
Work Environment and Schedule
While some restaurants operate under a single manager, many others employ multiple managers, each of which specialize in a particular area of the restaurant. In busy restaurants, it isn’t uncommon to have a kitchen manager and waitstaff manager working side by side.
Restaurant managers often work long shifts that may extend from early in the morning until late at night. Because weekends are usually the busiest days of the week for restaurants, it’s rare for managers to have a weekend off. For those with families, it can be a stressful occupation at times.
The pace in a restaurant can be hectic, especially during a dinner or lunch time rush. Managers need to be able to handle the stress of these situations well, and not allow it to impact their thinking, or their relationships with their staff or guests.
How to Become a Restaurant Manager
Most restaurant managers do not have a bachelor’s degree, though a degree in restaurant or hospitality management is becoming increasingly desirable by employers. Many large restaurant chains are beginning to recruit their new managers from college career fairs, making it increasingly difficult for some people to find an opportunity without formal schooling.
Without a degree, you need to have extensive restaurant experience to be considered for a management role. Experience managing inventory and overseeing both the front and back of the house is required experience in most companies.
Many employers (especially national or regional chains) have their own management training programs that they use to train internal candidates for management roles. These programs are normally intensive, and include classroom training and on the job training. Courses generally cover topics including food preparation, staff management, and food preparation standards.
There are currently 320,600 restaurant managers in the United States, with 5,910 new restaurant manager job openings created each year.
Restaurant Manager jobs are not expected to see much growth beyond their current levels in the next decade.
Restaurant Manager Salaries
Restaurant Manager salaries can vary depending on your experience, the location, company, industry, and benefits provided. Nationwide, most restaurant managers make between $38,100 – $62,500 per year, or $18.31 – $30.04 per hour.