Restaurant Manager Job Profile and Description:
Owing his own restaurant is every chef’s dream. But there are various operations one needs to look into when running a restaurant like staff management, food sales, hospitality, expenditure and revenue etc. A restaurant manager has to look into all these sectors and make sure that customers are satisfied and the restaurant keeps earning profits.
Duties and Responsibilities:
- The duties of restaurant manager depend on seniority and differ from place to place.
- The manager is in charge of opening and closing the restaurant on a regular basis
- He must make and analyse food sale reports
- He must arrange meetings with front-of-the-house staff like waiters and hosts, before opening the restaurant for customers
- He has to manage the payroll for employees
- He should understand, study and manage profit-loss statements of the restaurant
- He is responsible for coordinating all communications between the front-of-the-house staff and back-of-the-house staff
- He must make sure that customers are served properly and there are no complaints
- He has to ensure that there is speedy service
- He should see to it that all supplies related to food and décor are there in place and refills must be made if required
Skills and Specifications
- A restaurant manager must have calm and cordial character
- He should have excellent communication skills and good manners
- He should be good with numbers
- He should be firm with the kitchen crew but polite with customers
- He must be able to handle any unpleasant incidents at the restaurants and keep the customer happy
- He should make sure tables are billed properly and all the money is accounted for
Education and Qualifications
One needs to go for a degree or diploma in hotel management. Besides that one may have a bachelor’s degree or a general management degree.
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