As a restaurant manager, your duties and responsibilities can vary depending on the size and type of restaurant you work in. However, some common duties and responsibilities of a restaurant manager may include:
Operations Management: Overseeing day-to-day operations of the restaurant, including ensuring smooth functioning of the kitchen, dining area, and bar (if applicable). Managing staffing levels, scheduling, and shift assignments, and ensuring that all operations are in compliance with health and safety regulations.
Staff Management: Hiring, training, and supervising restaurant staff, including servers, bartenders, chefs, and other employees. Conducting performance evaluations, providing feedback, and implementing disciplinary measures as needed. Motivating and leading the team to deliver excellent customer service.
Customer Service: Ensuring exceptional customer service by maintaining high standards of food quality, presentation, and service efficiency. Resolving customer complaints and inquiries in a timely and satisfactory manner. Building positive relationships with customers to encourage repeat business.
Financial Management: Managing the restaurants financials, including budgeting, cost control, and inventory management. Monitoring sales, expenses, and profitability, and taking appropriate actions to achieve financial targets. Processing payroll, managing cash flow, and maintaining accurate records of transactions.
Menu Planning and Pricing: Collaborating with chefs to plan and develop menus that meet customer preferences and market trends. Determining pricing strategies that balance profitability with customer value. Monitoring food costs and making adjustments as needed to maintain profitability.
Marketing and Promotion: Developing and implementing marketing strategies to attract customers, increase sales, and build brand awareness. Managing social media accounts, coordinating advertising and promotional campaigns, and participating in local events and community outreach programs.
Health and Safety compliance: Ensuring compliance with local, state, and federal health and safety regulations, including food handling, sanitation, and workplace safety. Conducting regular inspections to identify and address any potential hazards or violations.
Vendor Management: Establishing and maintaining relationships with vendors, suppliers, and contractors. Managing procurement, negotiating contracts, and monitoring performance to ensure timely delivery of goods and services.
Training and Development: Providing ongoing training and development opportunities for employees to enhance their skills and knowledge. Conducting regular staff meetings, workshops, and training sessions to promote continuous improvement and professional growth.
Strategic Planning: Collaborating with the restaurant owner or management team to develop long-term business goals, strategies, and plans. Monitoring market trends, analyzing financial data, and making informed decisions to drive the success and growth of the restaurant.