Being a Restaurant Manager
Restaurant Managers are responsible for the day-to-day operations of the back and front of house. Restaurant Managers hire, on-board, train and oversee staff, manage vendors, ordering, inventory and budgets.
Core Responsibilities
- Managing day-to-day restaurant operations
- Hiring, training and supervising managers and staff
- Responsible for scheduling of staff and reservations for VIP customers
- In charge of decisions regarding the menu, budgeting, POS and inventory
- Overseeing maintenance and upkeep of the dining areas, kitchen, and exterior grounds of the restaurant
- Providing high quality customer service ensuring a pleasant customer experience
- Marketing/branding/promoting, equipment/technology upgrades and process improvement/efficiencies
Skillset Required
- Experience working in restaurant operation and/or hospitality service
- Ability to set tables, serve, bus, expedite, and bartend
- Knowledge of reservation and POS systems