As a restaurant manager, you will be responsible for daily running of a food service establishment. This means having to be able to multitask various facets of the business, not limited to just making the schedules. Other duties restaurant managers typically take on are making sure that the kitchen, wait staff and other departments in the restaurant are all running smoothly.
Another facet of the duties that a restaurant manager takes on are ordering of equipment, food, inventory and other supplies needed for the business, as well as making sure that things are well maintained and all facilities are in good order.
Usually, this is an administrative job that requires a great deal more hands-on attitude, from hiring, to training, and keeping abreast of all employee performance.
One of the many duties that a restaurant manager takes on is hiring, training or even the termination of employees based on poor work performance or other factors. Being able to keep a good staff on hand is a serious challenge in an industry known for high turn over rates. More often than not, this is done via advertising and extensive interview processes. It is usually the manger that trains the employees, or who delegates the responsibility to someone within the staff- a trainer who may be a more seasoned wait staff personnel.
Another part of this is scheduling hours and making sure that there are enough staff on hand to best take care of the volume of customers. This may mean being able to have alternates to step in when in cases of call ins, or even in many cases, taking care of that shift themselves. You may often see restaurant management waiting tables or helping out around the restaurant when it is busy.
Management will also usually deal with employee performance, making sure that customers are not only greeted in a friendly fashion, but served promptly and in a predetermined way. More often than not, it is the restaurant manager who will handle customer complaints, looking into them and resolving them about the quality and service they receive. This generally means taking care of things behind the scenes as well, ensuring that the kitchen is running smoothly and quickly- often times having to fill in and help out if there is a great deal of customer need. It is definitely a major part of a manager’s job to make sure that both the customers and the staff are able to enjoy a safe environment. This usually means making sure all employees are acting in a professional way, and that health codes and liqueur laws are adhered to.
The career path to restaurant management may mean a degree, it may mean being promoted from within. However, one thing is certain, there are a number of traits that are key to being an effective manager. The ability to adapt, multitask and pay attention to detail all in a diplomatic way are definitely a plus when working in this particular field.