Restaurant managers oversee the daily operations of a restaurant. They are responsible for managing the kitchen and wait staff. They make sure that the restaurant is running smoothly and that customers are satisfied.
A restaurant manager must have excellent people skills. He or she must be able to supervise and coordinate the work of the staff and have the ability to motivate the employees to work together and to achieve the restaurant’s goals.
A restaurant manager often works long hours and may work evenings and weekends. The job can be stressful, but it can also be rewarding, as a restaurant manager is often responsible for the success or failure of his or her restaurant.
Restaurant Manager Job Duties
Restaurant managers are responsible for a wide range of duties:
- Hiring and training staff
- Ordering and managing inventory
- Managing finances, including tracking cash flow and monitoring expenses
- Ensuring that the restaurant is meeting health codes and legal standards
- Managing customer service, including greeting customers, taking orders, and answering questions about menu items
- Supervising kitchen staff to ensure food quality standards are met
- Monitoring the restaurant’s cleanliness and appearance
Restaurant Manager Salary & Outlook
The median annual wage for restaurant managers is $56,590 as of May 2020. The top 10% of the field are earning upwards of $94,770 per year
The employment of restaurant managers is projected to grow at a rate of 1% between 2019-2029. This is a result of the increased automation of the food industry, and the corresponding reduction in the number of foodservice managers required.
Restaurant Manager Job Requirements
The position of restaurant manager is a highly competitive one, and it requires a certain amount of education and training.
Experience: In some cases, a candidate may be promoted from within the company. However, most restaurants require management candidates to have experience in the restaurant industry, as well as a good understanding of the restaurant business.
Training: Restaurant managers typically work their way up through the ranks, with on-the-job training.
Education: A college degree in restaurant management or hospitality management is helpful, and many employers prefer candidates with a bachelor’s degree.
Restaurant Manager Skills
This job requires the following skills:
Communication skills: The ability to communicate with staff, vendors, and customers is essential.
Organizational skills: Organizing the flow of work within a restaurant is vital.
Time management skills: A restaurant manager must be able to manage time well in order to keep the business running smoothly.
Business sense: Restaurant managers need a solid understanding of business principles in order to make good decisions for their restaurants.
Leadership skills: A successful candidate will have strong leadership abilities that help him or her motivate staff members and get them working together toward common goals.
Analytical skills: A restaurant manager needs strong analytical skills in order to make good decisions about the business’s finances and other aspects of its operation.
Restaurant Manager Work Environment
The work environment for a restaurant manager can vary depending on the size of the restaurant and the type of establishment. Some managers work at a desk in an office, while others may be in the kitchen or dining area.
Management is a high-stress occupation. Managers must keep tabs on the restaurant’s finances, the quality of the food, the kitchen, and the staff. They also have to keep the restaurant running smoothly, and they may have to deal with disgruntled customers or vendors.
Restaurant Manager Career Advancement
If you work for a large company or franchise, there are several ways to advance your career as a manager. You could move from a restaurant manager job to a regional or corporate position. You could also open your own restaurant and use your management experience to establish yourself as the owner from day one.
Another option is to move from a managerial role to a coordinating one. For example, you could switch from running one restaurant to managing several restaurants. This requires extensive knowledge of the company’s operations and the ability to communicate effectively with other managers and restaurant staff.
Restaurant Manager Trends
Here are three trends influencing how restaurant managers work. Restaurant managers will need to stay up-to-date on these developments to keep their skills relevant and maintain a competitive advantage in the workplace.
People’s tastes, diets, and lifestyles are changing at an accelerated rate due to rising rates of immigration, health concerns, and other changes. As such, restaurant managers will find themselves increasingly responsible for adapting their menus accordingly in order to accommodate dietary restrictions or changes in cultural food preferences—making cross-cultural knowledge a valuable asset for the position over time.
Shifting Expectations for Service and Quality
As society has become more service-driven, customer expectations have shifted in recent years. According to a recent study, the top expectations among customers are attentiveness, enthusiasm and manners while dining out. The success of an establishment today is determined largely by its ability to deliver good service; those who can do so will enjoy higher profit margins.
Smart technology is becoming increasingly influential for restaurant managers, as more wait staff carry devices like smartphones and tablets that enable them to take orders from diners at their tables, check up on customers’ experiences in real-time, and manage other back-of-house tasks remotely. This new technology will require restaurant managers to improve their own IT skills so they can best understand how to incorporate this new trend into the workplace.
How to Become a Restaurant Manager
1. Planning Your Career Path
For those who are passionate about the hospitality industry, a career as a restaurant manager may be an excellent choice.
Becoming a restaurant manager is not easy, however; it takes years of hard work and determination to rise through the ranks. If you’re interested in becoming a restaurant manager, start by working as a server or bartender at your favorite establishment. You can also consider pursuing formal education in hospitality management through a certificate program or degree program offered at many community colleges and universities.
2. Writing a Resume
To make your resume stand out from the crowd, you will need to show that you have what it takes to be a restaurant manager. This includes highlighting your ability to handle high-stress situations, interact with customers and employees effectively, manage staff and operations efficiently, stay organized and pay attention to detail.
In addition to describing these traits in your cover letter or resume itself, be sure to provide examples of how you demonstrated them at previous jobs. List awards or recognitions received for good performance as well as any relevant certifications that may be applicable for this position. These are all excellent ways of showing employers that you have what it takes.
3. Applying for Jobs
Many restaurant managers rely on personal connections to help find job openings. As such, the best way to network in this industry is through your social circle. It can be helpful to make a list of your friends and family members who might be able to connect you with the right people, and try to set up meetings with them or simply just follow up with your connections regularly.
4. Ace the Interview
You will want to practice answering interview questions and be prepared to give specific examples of times when you have shown leadership or have demonstrated the ability to handle difficult situations. It is also important to be familiar with the menu and the restaurant’s concept. Be sure to ask questions about your duties and the management team during the interview.
The most important thing is to show your enthusiasm for working at this restaurant! The interviewer will be looking for someone who will bring positive energy and a creative approach to running the restaurant.