Job Category: Manager
Job Type: Full Time
Restaurant manager duties
What does a restaurant manager do? A restaurant manager’s duties vary from setting to setting and often depend on the employer. Typical responsibilities include:
General management and administration
- coordinating and optimizing front- and back-of-house restaurant operations
- controlling operational costs and promoting efficiency
- weekly, monthly and annual financial reporting
- general administration
- taking reservations
- troubleshooting
Customer services
- greeting and advising customers
- delivering F&B service to satisfy customer expectations
- fostering positive customer relations
- dealing with customer inquiries and complaints
Human resources
- recruiting, training and supervising staff
- managing the staff rota
- conducting performance appraisals and setting targets
- optimizing workflow and productivity
Supply chain, procurement and culinary edge
- researching dishes and planning menus
- keeping abreast of inventory and ordering supplies
- monitoring product quality and handling vendors
Compliance, health and safety
- ensuring compliance with licensing, health and safety regulations
- establishing and maintaining policies and protocols
Marketing
- proactively fostering the restaurant’s image
- endeavoring to expand the restaurant’s reach through targeted promotions