What is the Typical Work Week of a Restaurant Manager? But, if you're considering a restaurant management career -- don't be fooled. Some restaurants are so large or busy that they employ various types of managers. It's not uncommon for managers to be the first to the restaurant and last to leave, says Gateway Gourmet. An operations manager has a niche in companies that offer products and services, and is responsible for the aspects of operations and production within a company. Restaurant Managers ensure restaurants run smoothly and efficiently. A manager of the overall operations of a restaurant will be a part of every decision that is made, affecting each and every employee of the business. Many restaurant managers gain experience working in restaurants as kitchen hands, servers, dishwashers and bussers. Some of the common responsibilities of restaurant managers include: Hiring staff: Restaurant servers are responsible for employing front-of-house staff and, in many restaurants, kitchen staff. Working with restaurant owners: Restaurant managers work closely with owners to meet revenue goals. For example, a front of the house manager concentrates on the guests, guests areas and staff members that interact with the public, such as waitresses and hostesses. It’s also important for restaurant managers to keep a positive outlook on the job. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. Even where it is not compulsory, many restaurants prefer hiring managers with certification. Most restaurant managers have at least a high school diploma or a General Education Diploma. For customers and vendors, a restaurant manager is essentially the "face" of the business. You may also like to consider one of the following related careers: The information on this site is provided as a courtesy. All of these certifications teach aspiring restaurant managers how to serve alcohol in accordance with regulations, recognize intoxicated customers, manage unruly customers, recognize minors and check identification accurately. Some programs require people certified in alcohol handling to complete ongoing education and examinations to renew their certification. Be consistent. Read on to learn more about the duties that come with being a general manager in a restaurant. Restaurant managers typically work in the food industry for several years before being promoted to a managerial position. Restaurant managers receive a salary based on the standing of their restaurant, their location and their years of experience. Even in areas where these certifications aren’t mandatory, they can help restaurant managers secure work. He or she also deals with any staffing issues and ensures that everything runs as smoothly and profitably as possible. Managers' duties are generally shaped by the type of management positions they have. A back of the house manager knows she will need to place food orders, manage inventory and assist with food preparation. Certifications for alcohol service: There are several well-recognized national certification programs for the service of alcohol, including the ServSafe Alcohol Serving Certification, Training for Intervention ProcedureS (TIPS) Alcohol Server and Selling Certification and Way to Serve Interactive Alcohol Server Certification. A restaurant manager is someone who is the 'face' of a restaurant and whose main responsibilities are to deal with customer service issues as well as to ensure that the food quality coming out of the kitchen is the best it can be. In addition to the long hours, restaurant managers' schedules commonly change and many do not have have set days off. Managers may seem to have the best jobs among the restaurant staff. A restaurant manager, also called a food service manager, oversees food preparation, human resources, customer service, and administrative organization for a restaurant. Regardless, management positions are usually full-time, which can mean over 50 hours per week. As a restaurant manager, your work will be much more than the typical 9-5 days. Restaurant Manager are responsible for leading and managing restaurants. Gain experience in food service: Once they turn 16, aspiring restaurant managers can start working in the food service industry. One of the best ways to motivate your staff to provide the best customer … In 2016, 308,700 people were employed in the U.S. as food service managers. This certification must be renewed every 5 years. Flexibility: Restaurant managers must be able to assess what their restaurant needs are at any moment. A restaurant manager is an individual saddled with the responsibility of handling all the affairs of a restaurant. Restaurant managers' schedules depend largely on the type of establishment they work for and the size of the management team. Indeed is not a career or legal advisor and does not guarantee job interviews or offers. Some managers even work seven or more days before finally getting a day off. Operations managers in this industry are likely to work closely with kitchen staff, dishwashing team, service members, bartenders, and host staff. They could work small restaurants, hotels, resorts and any other establishment that serves food and drinks. A restaurant manager is responsible for handling any food and drink complaints. The successful candidate will work closely with our head chef and key stakeholders to help us achieve our financial goals. Food service managers earned a median annual salary of $50,820 in 2016, according to the U.S. Bureau of Labor Statistics. ranks number 1 out of 50 states nationwide for Restaurant Manager salaries. This degree teaches aspiring managers about a variety of business and hospitality topics, including: Many schools help students access work placements that can provide practical experience before graduation. That's the image a manager is supposed to portray. This includes ensuring that all waiting, serving, hosting, and kitchen operations are running to standard. Depending on what you're looking for, general managers could do everything from making sure day-to-day operations run according to plan to counting income and tracking expenses. Restaurant managers typically start their careers working in entry-level restaurant roles within the food service industry, such as servers and kitchen hands. Since many restaurants are open for at least two, and sometimes three, meal periods, a manager's days often span for 12 to 15 hours. A restaurant manager is the person responsible for the overall running of a restaurant or food service business. What Does a Restaurant Manager Do? New crises pop up in a restaurant at the … The restaurant manager fills a variety of responsibilities, including overseeing the daily operations of the restaurant and making sure all of the customers are satisfied. Our busy Spanish tapas restaurant seeks an experienced restaurant manager to manage our front-of-house staff and establishment. Depending on the manager they might also be in charge of making sure certain health and safety practices are followed. Feel free to revise this job description to meet your specific job duties and job requirements. This restaurant general manager sample job description can assist in your creating a job application that will attract job candidates who are qualified for the job. They also order new items when stocks are low to ensure the restaurant runs seamlessly. Easily apply to jobs with an Indeed Resume. On any given day a restaurant manager might have to monitor quality, respond to customer complaints and problems, oversee food preparation, make sure the restaurant is stocked with food and other items, guide employees, do the restaurant’s bookkeeping, and … Restaurants have a built-in catering clientele in their customer base as well as the resources: food, equipment, and staff. What Do Restaurant Managers Do? Restaurant managers do not have any set training requirements, although an associate's or bachelor's degree in restaurant management may … By taking a look through resumes, we were able to narrow down the most common skills for a person in this position. They hire and train new employees to perform tasks efficiently and productively. Staying organized helps managers prioritize which responsibilities are most important to keep the restaurant running efficiently and profitably. If you are passionate about the food industry and have strong leadership qualities, working as a restaurant manager is not your only option. A four-year bachelor’s degree is more common. If you have strong interpersonal skills and can easily relate to staff and customers, we would love you to apply for this position. Strong leadership skills and good organization are some of the most important skills that help restaurant managers succeed. Restaurant Manager job description: Intro She began her writing career specializing in legal writing, providing content to companies including Internet Brands and private law firms. Some of the common responsibilities of restaurant managers include: They know how to supervise and motivate employees and ensure all processes are being followed. Gain certification: Restaurant managers typically get certification in food handling and serving alcohol. They Respect Their Staff. Some tasks are expected. Customer service skills: Restaurant managers rely on customer service skills to ensure diners are happy. The phrase “span of control” relates to the number of individuals who report … They seek to provide customers with pleasant dining experiences that live up to brand standards. On the low end, food service managers earned a 25th percentile salary of $38,260, meaning 75 percent earned more than this amount. They may use creativity to boost sales and encourage more diners to visit their establishments. But restaurant managers are also required to handle incidental tasks, such as addressing equipment malfunctions, hiring and firing employees and dealing with food safety inspections. If an employee needs time off or has a complaint or question, the restaurant manager is typically going to be the point person. They act as a liaison between the front and the back of the house, managing all of the aspects of the restaurant. In either case, restaurant managers have a number of responsibilities in the day-to-day business of running a restaurant. A restaurant manager is responsible for supervising the overall operation of a restaurant. These classes teach students how to minimize the risk of contamination and foodborne illnesses, serve customers with food allergies, safely handle food and sanitize serving and food preparation zones. A restaurant manager is a person in charge of the daily operations of an eating establishment. His/her job description entails recruiting and training of new employees in order to enlighten them on the modus operandi of the restaurant. He or she typically helps to hire, train, and schedule staff to … Span of Control. Restaurant management is career choice that requires working on holidays, nights and weekends. Back of the house managers concentrate on menus, food and employees who work in the background such as chefs and maintenance workers. This degree, which teaches about business and the hospitality industry, takes two years to complete. These skills are especially important when customers raise complaints. This may involve taking on some kitchen duties or waiting on tables during busy shifts. Problem-solving skills: Restaurant managers often use their creativity to ensure customer satisfaction, motivate employees and develop new strategies. Job Description for Restaurant Manager Restaurant Manager is responsible for overall operations of the restaurant, which may include overseeing the staff, monitoring inventory, purchasing equipment and supplies, and ensuring quality customer service and compliance with all food and beverage regulations. They may also spend some time working in an office when creating rosters, interviewing new employees and strategizing about the restaurant’s direction. Restaurant managers are critical to a business' success. Supervising staff: Restaurant managers supervise employees to ensure they are handling food safely, following company policies and meeting quality and customer service standards. He or she may also be responsible for training wait staff and other employees, and is in charge of managing schedules. He or she oversees the production of goods in a company and does whatever is possible to increase the efficiency of the production machine of the business. The idea is to communicate what your business brings to the table and the opportunities you can provide new restaurant managers. Here are some common certifications that restaurant managers can pursue: ServeSafe Food Handler Certification: This is one of the leading nationally recognized food safety certification programs. From solving customer service issues to performing quality control on entrees, there’s nothing they don’t do. If a smoothly running restaurant is the symphony, then the restaurant manager is the conductor. Staff management: The restaurant manager is often responsible for hiring (and firing) employees. What Does a Restaurant Manager Do There are certain skills that many restaurant managers have in order to accomplish their responsibilities. What Does a Restaurant Manager Do? The manager plays a pivotal role in any restaurant. Earn qualifications in business hospitality: Restaurant managers typically earn at least an associate’s degree in business hospitality. A restaurant manager handles customer service issues, food supply and quality and staffing. Their efforts, which include effectively managing employees, are ultimately geared towards safeguarding the profitability of the restaurant. They are also available to answer questions employees have and resolve complex concerns from patrons. These positions provide practical experience in customer service, food handling and operations. General managers are responsible for the smooth operation of the entire restaurant and all staff. What does a restaurant manager do specifically? Any complaints concerning food quality, customer service or maintenance are usually addressed by him or her. Organizing staff schedules: Restaurant managers create employee rosters that ensure the restaurant is appropriately staffed at all times and workers are not overworked. Monitoring inventory levels: Restaurant managers ensure the restaurant has enough tableware, condiments and ingredients. Positive Attitude. The Bureau of Labor Statistics (BLS) says those employees tend to work more regular hours. It can help analyze sales trends, payroll costs, and customer counts, and predict future sales. Managers of chain restaurants typically earn less than managers running acclaimed gourmet restaurants. A restaurant manager may also interact with tables. As with food safety certification, students must pass an examination to show their understanding of the coursework and receive certification. … The restaurant manager will ensure all staff follow the restaurant’s policies and procedures and comply with local, state and federal laws about food safety and responsible service of alcohol. For example, a front of the house manager concentrates on the guests, guests areas and staff members that interact with the public, such as waitresses and hostesses. Between the front and the kitchen to communicate what your business brings to restaurant... 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