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If you thrive on leading people, nurturing a team environment, and making strategic decisions, a career in restaurant management could be a good fit for you. Imagine starting your day by directing a furniture delivery team to set up a new dining concept, training new front-of-house staff in the afternoon, and stepping into the dining room during the dinner rush to ensure guests are having an exceptional dining experience.
What does it take to keep a busy restaurant running like a well-oiled machine? Managers help hold things together in the restaurant, balancing operations, team dynamics, and customer satisfaction. No two days are alike for restaurant managers, and the challenges are as exciting as they are rewarding. In this article, we’ll look at the diverse responsibilities of a restaurant manager to see what makes this role so unique, and help you determine if this career aligns with your aspirations.
What Does a Restaurant Manager Do?
The restaurant manager role isn’t cut-and-dried. Depending on the type of manager and the type of establishment, job requirements can vary widely. For example, a manager at a fine-dining restaurant may focus on guest relations and event planning, while a manager at a fast-casual chain might spend more time on staff scheduling and supply chain logistics.
Restaurant managers are responsible for overseeing every part of the foodservice operation. A quick glance at their key responsibilities can include:
- Managing the front- and back-of-house teams
- Scheduling staff to provide adequate coverage throughout the day
- Inventory control and ordering supplies to prevent shortages
- Handling customer service issues and working to ensure satisfaction
- Overseeing restaurant financials, including budgeting and cost control
Pathways to Becoming a Restaurant Manager
There’s no one-size-fits-all journey to becoming a restaurant manager, but here are some common paths:
- Climbing the Ranks: Many restaurant managers start out in entry-level roles, such as hosts, servers, or line cooks, gaining hands-on experience and eventually moving into leadership roles.
- Education First: Graduating from a hospitality or restaurant management program can help fast-track your career by providing you with the knowledge and skills that may allow you to step directly into a managerial role.
- Hybrid Approach: Some managers blend experience and education, using their time in the industry to complement their formal training to stand out to employers.
While this career path can be potentially lucrative, with an average US salary of $69,580, the hours are typically long – with many restaurant managers working 60+ hours a week. And it can be quite stressful, as being a restaurant manager often involves putting out (metaphorical) fires such as handling unexpected staff shortages or customer complaints. But if you thrive in fast-paced environments and enjoy problem-solving, the rewards of this career might outweigh the challenges.
Restaurant managers coordinate every detail, from event planning to day-to-day operations, to ensure a seamless guest experience.
Now that we’ve explored the overview of a restaurant manager’s role, let’s take a closer look at the key responsibilities and day-to-day tasks that you may face in this career.
Managing Policies and Procedures
From sanitation requirements to customer service protocols, overseeing operations is the heart of restaurant management. Having well-documented procedures and clear policies can help a restaurant run smoothly, even during busy shifts.
Effective managers create and implement systems that help set their teams up for success. This might include creating a food safety manual to meet Department of Health standards, designing a training program for new hires, and implementing emergency procedures for situations like power outages or medical incidents. Additionally, many restaurants are adopting sustainable practices, such as waste reduction policies and eco-friendly packaging, to align with industry trends and customer preferences.
Managers also need to step in to help the team when things don’t go as planned. It may be addressing a surprise health inspection, temporarily adjusting inventory when supply shortages occur, or jumping in to help when a shift is understaffed.
Operational duties like these involve oversight of the entire restaurant because managers act as the connection between front-of-house, back-of-house, and ownership, helping everyone move toward the same goals. Aligning departments with clearly communicated policies can help create a cohesive team that is prepared to handle challenges and meet—or exceed—guest expectations.
Hiring and Firing
Building a strong and united team is a large part of a restaurant manager’s role, including the hiring process. A foodservice establishment prospers with a team that can work like a well-oiled machine, with each member contributing to the guest experience. From servers and cooks to custodial staff, every role matters when creating a positive and memorable dining environment.
Restaurant managers play a key role in building a cohesive team by hiring candidates who align with the establishment’s values and goals.
Managers are often involved in each step of the hiring process, from looking at resumes to conducting interviews and onboarding new hires. While modern hiring practices, such as social media and job platforms, have made it easier to reach a larger pool of candidates, managers still must assess not only technical skills but the cultural fit to help find hires that align with the restaurant’s values and team dynamics.
Managers can set new employees up for success with a structured onboarding program that introduces them to the expectations of the restaurant, team culture, and established processes and procedures. A survey found that 80% of new employees who felt under trained after onboarding planned on finding a new employer. Managers can help reduce that turnover with a well-developed onboarding program that can help make it easier for new employees to adjust while also reducing turnover.
As important as hiring is, knowing when and how to address performance issues can also be critical. While coaching and feedback can help resolve minor challenges, there are times when it’s necessary to terminate an employee to maintain operational standards. These decisions can be challenging, but are essential for the long-term success of the restaurant.
Inventory Tracking and Ordering
Keeping a restaurant running smoothly not only requires skilled labor, but also a lot of supplies. Having enough inventory—and the right kind—is vital. From the ingredients needed for every dish on the menu to a fully-stocked bar night after night and the tableware everything is served on, there’s a lot to think about in terms of inventory management.
Managers can use inventory tracking systems from digital software to manual logs to stay on top of supplies and prevent shortages. They’re also responsible for monitoring expiration dates to reduce waste and control costs. Managing vendor relationships is another key element that can help ensure timely deliveries to avoid supply chain disruption.
Cost Control and Financial Management
Managing inventory in a bustling kitchen is no small feat and requires a keen eye for finances. From budgeting to cost control, restaurant managers play an essential role in balancing the books and maintaining quality and customer satisfaction.
Cost control strategies can include:
- Minimizing waste through inventory tracking
- Streamlining labor costs through scheduling
- Promoting high-margin menu items
Managers need to understand the restaurant’s financial performance so they can make wise decisions. This can include tracking food costs, watching average customer spend, and adjusting the menu due to ingredient prices and seasonal availability. Forming good vendor relationships can help managers negotiate better prices on ingredients or identify cost-effective alternatives that still provide quality.
Calculating Food Cost Percentage Using Inventory
Here’s a reliable formula for calculating food cost percentage:
((Initial Inventory + New Purchases – Leftover Inventory) / Total Sales) x 100 = Food Cost Percentage
Cost control is a vital part of restaurant management, from tracking expenses to making informed financial decisions that maximize profitability.
Customer Service and Conflict Resolution
Let’s face it: a huge part of any restaurant manager’s job is about people—both the staff and the guests. A restaurant manager supports employees while creating a welcome and memorable experience for diners. Having strong communication skills, quick thinking, and emotional intelligence can help achieve this balance.
It’s not enough to put workers on your schedule and hope for the best. Managers often address last-minute challenges like filling in for staff who call in sick and juggling time-off requests or scheduling conflicts. Interpersonal conflicts among the team can arise, and a skilled manager needs to know how to mediate and de-escalate the tension while keeping everyone on track.
On the guest side, they handle complaints with diplomacy and tact to help diners leave satisfied even if something went wrong during their visit. Quickly correcting operational errors, such as delayed orders or miscommunications, can play a critical role in establishing and maintaining a restaurant’s reputation.
By developing a culture of trust and accountability, managers can keep morale high and operations smoothly running.
Marketing and Promotion
Another big responsibility for a restaurant manager is growing the establishment’s visibility and popularity. Managers can help shape the restaurant’s brand and reputation through planning special promotions and engaging with the community.
Promotions like half-priced Happy Hour apps, seasonal menu launches, or exclusive events—such as wine pairing nights or chef collaborations—can generate excitement that helps bring in new patrons. Managers may also collaborate with the marketing team to leverage social media to showcase the restaurant’s offerings and personality to a broad audience.
Word-of-mouth remains one of the most effective tools in marketing, and it begins with providing guests with an exceptional experience. While brand perception doesn’t fall entirely on the restaurant manager, they play an important role in cultivating positive reviews and addressing negative feedback to protect the restaurant’s reputation. During tougher times, they can analyze sales trends to identify and run promotions or pivot marketing strategies to remain competitive in the market.
Collaboration between restaurant managers and chefs is key to creating successful marketing strategies and delivering a cohesive dining experience.
A Restaurant Manager Must Be an Effective Leader
While being a restaurant manager requires a lot of operational know-how, it also requires exceptional leadership skills. A successful manager needs to be able to inspire their team and adapt with challenges. Managing a hospitality environment like a foodservice establishment also means having the ability to see both the big picture and the tiny details necessary for the success of the restaurant.
A combination of key skills can help you lead effectively, adapt to the fast-paced demands of the role, and excel as a restaurant manager.
Visionary Thinking
Restaurant managers must stay on top of trends to plan for the future and identify areas of improvement in time. For instance, recognizing that your restaurant’s ambiance needs an upgrade requires the ability to see the forest for the trees. But knowing exactly what needs to be done—like switching up your light fixtures, reupholstering chairs, or acquiring a new sound system—means the ability to fine tune the environment to reach your desired aesthetic.
Attention to Detail
Focusing on the details can help to ensure that plans are flawlessly executed. From reviewing table settings before the doors open to monitoring food presentation, tweaks to the small details can make a big difference.
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
Communication Skills
Most facets of the restaurant manager role also require some form of expert communication. Whether it be interviewing and hiring new culinary staff or conveying your vision for the restaurant’s next big marketing push, you can benefit from honing those verbal communication skills.
Emotional Intelligence
Leading people also requires a healthy dose of emotional intelligence – knowing when a slacking team member needs that extra nudge vs. extending empathy to an overworked employee takes a lot of consideration. Knowing how to inspire confidence even during difficult times can build a strong and cohesive team.
By combining these skills, restaurant managers can lead teams confidently, helping provide both staff and guests with a positive experience.
Start Your Career as a Restaurant Manager With a Relevant Degree
While many of these skills may be developed through hands-on experience, pursuing formal training can provide a strong foundation that can help fast-track a restaurant management career.
Programs like Escoffier’s Degree in Hospitality & Restaurant Operations Management can help prepare you with the knowledge and professionalism you may need to thrive as a restaurant manager. Plus, a hands-on externship can help you get your foot in the door, practicing skills you’ve acquired in the classroom while networking with industry veterans to potentially secure further employment down the line.
Whether you dream of managing a fine-dining restaurant or leading a fast-paced casual eatery, the right education can prepare you to take advantage of the opportunities and tackle the challenges of the role. Learn more about Escoffier’s degree in Hospitality & Restaurant Operations Management to see how you can build the skills to lead with confidence.
READ MORE ABOUT THE EXCITING WORLD OF HOSPITALITY AND RESTAURANT OPERATIONS:
- What Is Hospitality & Restaurant Operations Management?
- 8 Tips for a Successful Restaurant Manager Interview
- How Much Does It Cost to Start a Restaurant?
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
This article was originally published on June 7, 2022 and has since been updated.
