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What a restaurant manager does
Restaurant managers are involved in directing and scheduling the activities of restaurants, cafés, clubs, and hotel dining areas.
It is a responsible role, involving the right balance of business acumen, organisation skills, catering knowledge, and customer service ability.
Typically, a restaurant manager will:
- Work closely with the chefs to plan and select menus for everyday dining and special functions, and to select new dishes
- Assign menu prices based on calculating operating costs and profit margin
- Supervise the kitchen and dining room, including making sure that health and safety and cleanliness meet health inspection standards
- Hire, train, and supervise restaurant staff
- Purchase food, equipment, and drink supplies
- Manage the accounts and payroll
- Ensure that customers are made welcome, given prompt and friendly service, and be on hand to handle their feedback
- Promote the restaurant through advertising and marketing.
About this page
This page was created by Fen Digital, internet marketing specialists for the hospitality industry. Fen Digital helps to promote companies that supply services to the catering trade, ranging from recruitment agencies to restaurant furniture.
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