Restaurant Manager

Restaurant Manager


These professionals are able to organize and plan the needed activities in those places where serve food and beverages, such as pizzas and hamburgers, bistros, fine dining establishments, and luxury restaurants.

As a restaurant manager, they will have to keep all clean and in their own place every little thing, from silverware to baskets; as same as they must be the mediator between the kitchen staff and the waitress during business hours. Once, the establishment is closed, they have to ensure the new supplies, menus, the inside and outside environments floors, and food and beverages.

Surely, they have tons of daily duties, like the estimation of how much food and beverage is needed in order to deal with the suppliers. When the delivery is getting done, they must check them out guarantying fresh and qualified food. Besides food, the supplies include dishes, utensils, and cleaning products. Furthermore, they ought to arrange the equipment that needed to be repair or maintain. In addition, they are in charge of all the in and out of money at the end of each day, to finally deposit it in a bank or a safe place.

Socially, a Restaurant Manager must control the kitchen and dining room, supervising the food preparation, verifying the size and quality of the every dish. With the clientele, they should be able to resolve any kind of complain, listening to both parts. Inside the restaurant, if would be necessary, a manager must create new menus and be sure to find the ingredients, to have the enough money, to ensure the menu will become popular and to assigning them prices.

Most of the restaurants rather to responsible manager for recruiting and hiring of new staff; including the organization of training programs, workers schedule and duties, and the performance evaluation. So that, they have one or more assistants, and sometimes an executive chef who control all the process inside the kitchen. These assistants must control the service in the dining room.

If the restaurant would be small, the executive chef might be the manager. But for larger restaurants, there are bookkeepers, because of their administrative duties, such as: employee hours and wages, taxes reports, purchases and pay suppliers.

 Work Activities:

      Ensure health standards and alcohol laws, following and controlling the workers and clients actions.
      Guarantee the preparation method, quality, size, proportion and good taste of each prepared dishes.
      Analyse the customer's complaints about any service, in order to solve the problem.
      Verify the quality and freshness of every single product.
      Keep the records of the administrative duties, such as: employee hours and wages, taxes reports, purchases and pay suppliers; being helped by a bookkeeper.
      Ensure the facilities and safety for the workers inside the restaurant, and above all, the kitchen.
      Program and organized the schedule work hours for the employers.
      Evaluate and calculate the quantity of needed food, dealing with the suppliers and scheduling the delivery.
      Welcome the clients and accompany them to their tables, for big and luxury restaurants.
      Keep an inventory and arrange the maintenance of the equipments, tableware, utensils, and cleaning items.
      Create menus, analysis their cost and based on it, assign them prices.
      Be able to recruit, hire, and train the new staff.
      Participate in the food preparation, if would be necessary.

 Extra Work Activities:

      Be able to make fast decisions solving problems.
      Solve disagreements negotiating with restaurant staff.
      Found ways to get communication with supervisors, co-workers or clientele, establishing good relationships.
      Get organized, planned, and needed information for the job and work.
      Observe, guide, handle, coach, teach and motivate the employers.
      Control, inspect, identify, and schedule events, activities, and materials.
      Organize and develop teamwork.
      Evaluate and implement administrative tasks.
      Put to objects, services, and/or people, a value.

 Work Conditions:

      Be responsible for the work of servers and food preparers.
      Feel comfortable with social contact.
      Deal with angry, no courteous, and unpleasant clientele.
      Have ability and aptitude to write letters and memos impartially.
      Work pleasantly indoors and outdoors.
      Be careful when would be required, such as be exposed to cuts or burns.
      Do not feel uncomfortable for working at noisy and distracting places.
      Do a repetitive job, such as an inventory once a day or week.
      Take fast decisions with no consultation to the supervisors.
      Work at least 50 hours or more, per week; including nights and weekends where the demand is bigger.

 Knowledge and Interests:

      Have good qualities and knowledge in special treatments and services to customers and their needs.
      Manage the operations of the business, the company, and/or a group.
      Know about processing, advertising and selling of products or services.
      Know basics and applications in Math, such as arithmetic, algebra, geometry, calculus, and statistics.
      Be able to plant and grow food products through methods and techniques, including the storage.
      Have good practicing, spelling and speaking of at least, English Language.
      Protect the safely of people, data, and property.
      Realize activities among the Company, the employees, and each department to contribute their relationship.
      Know methods for keeping business records.
      Be independent enough to try new ideas.
      Ability to accomplish all the restaurant goals, and have been recognized by the supervisors, employers and customers.
      Have social and conventional interests.


      Have communicative skills, speaking clear, listening, asking questions, expressing ideas, writing and understanding information.
      Be reasonable to difference the right of the wrong, and giving solutions to problems.
      Use the logic to identify strengths and weaknesses of the workers, in order to evaluate the costs and benefits of an action.
      Extract conclusions of studied information.
      Be creative and original when solving problems.
      Realize the schedule and program of time for everybody.
      Inspire workers and check out if they are going well in something.
      Correct properly, if workers are confused during their activities.
      Take care of the worker's reactions and behaviours.
      Help to solve problems and agree differences between workers.
      Analyse and examine products, services, or processes, evaluating the quality and performance.


      High school diploma or GED.
      Work experience.
      Self-confidence and persuasive.
      Communication skills.
      Organize and motivate people.