Restaurant Manager
Blake Boykin
Definition & Nature of Work
• Restaurant managers, or general managers, keep their
restaurants operating at a profit. To make a profit a restaurant
must offer food, drinks, and service at prices the public is willing
to pay. All restaurant activities are the manager's responsibility.
• In some small restaurants the managers are also the owners and
handle the business end of the operation. They buy food and
beverages, advertise, and hire staff. They may also greet guests
and seat them, serve as cashier, and even cook. This is
especially typical of small, family-run restaurants.
• In large restaurants managers' work is mainly administrative.
While the executive chef is usually responsible for food
preparation, the restaurant manager directs and coordinates the
work of the rest of the staff. In certain restaurants, particularly
those in hotels, managers may deal mainly with department
heads. Nevertheless, restaurant managers must have a thorough
knowledge of food service. They must also understand
accounting, budgeting, credit policies, and banking methods.
Education & Training
• A management degree or culinary degree
• Work in a variety of positions in the food
industry
• A high school diploma is necessary for anyone
applying for a job as a restaurant manager;
however, a college education including work in
business administration is extremely useful.
• More and more employers are seeking college
graduates who have completed programs in
restaurant management or taken courses in
hotel and restaurant administration.
Responsibilities &
Duties
• Estimate food consumption, place orders
with suppliers, and schedule delivery of
fresh food and beverages.
• Resolve customer complaints about food
quality or service.
• Direct cleaning of kitchen and dining
areas to maintain sanitation standards,
• Restaurant managers have and keep appropriate records.
different duties depending on • Monitor actions of staff and customers to
ensure that health and safety standards
where they work. In most and liquor regulations are obeyed.
restaurants and food service • Maintain budget and employee records,
prepare payroll, and pay bills, or monitor
facilities, the manager is bookkeeping records.
assisted by one or more • May use computer software to monitor
assistants. In large facilities, inventory, track staff schedules and pay,
and perform other record keeping tasks.
there is also an executive • Check quality of deliveries of fresh food
chef. The chef is responsible and baked goods.
for the operation of the • Meet with sales representatives to order
supplies such as tableware, cooking
kitchen. The assistant utensils, and cleaning items.
managers oversee service in • Arrange for maintenance and repair of
the dining room. In small equipment and other services.
restaurants, the executive • Total receipts and balance against sales,
deposit receipts, and lock facility at end
chef may also be the of day.
manager. In fast food • Select or create successful menu items
restaurants and other places based on many considerations, and assign
prices based on cost analysis.
open for long hours, there is • Recruit, hire, and oversee training for
often an assistant manager staff.
to oversee each shift. • Schedule work hours for servers and
kitchen staff.
• Monitor food preparation and methods.
Qualifications
• Certification is optional for restaurant
managers. It is rarely required for
employment or advancement. However,
certification as a Foodservice Management
Professional (FMP) indicates a restaurant
manager has strong skills. Managers who
acquired their skills on the job may benefit
most from certification. Applicants for the
FMP must: Pass a written exam, complete
a series of courses on food service
management, and meet standards of work
experience in the field.
Salary
Hourly Pay
Yearly rate by
work experience
Employment Outlook/Working
Conditions
• Often work indoors, but may rarely
work outdoors. • The need for restaurant
• Often work nights and weekends, managers will grow as people
when restaurants are busiest. have more money to spend on
• Have a high level of social contact. dining out. Because there are
They work closely with staff and more demands on their time,
deal often with restaurant patrons. families will go to fast food and
• Must be sure that all details of the informal restaurants more often.
job are performed and their work is The number of affluent people
accurate. Errors could result in over the age of 55 is also
risks to the health and safety of growing. These factors will
others. increase the demand for
• Supervise, coach, and train restaurants and people who
employees. manage them.
• Often work unpredictable hours, to
fill in for absent workers. • Job opportunities will be best for
• Must be constantly aware of people who have a two- or four-
changing events, such as staff or year college degree in food
supply shortages. service management. New
• Provide a service to restaurant restaurants are often part of a
patrons. chain rather than independently
• Often work 50 to 60 hours or more owned. Thus, opportunities will
per week. be better for those in salaried
• Are responsible for the work of jobs than for self-employed
servers and food preparers. managers.
• Are somewhat responsible for the
health and safety of restaurant
patrons and staff.
Opportunities for Advancement
• Many managers advance by moving
from small restaurants to larger
ones. Larger restaurants generally
offer greater challenges and better
pay. Restaurant chain managers
may advance to the position of
regional manager or executive
manager in the chain's central
office. Some managers open their
own restaurants.
Other jobs and fields of
work
• Executive chef – may also be the
manager in smaller restaurants.
• Chefs run the kitchen
• Busboy – takes orders
• Many busboys move up to become
chefs