Also known as: Food Service Manager, Cafeteria Manager, Fast Food Manager, General Manager, Catering Manager
As a restaurant manager you are responsible for every aspect of the business, ensuring that the crew members are working effectively, the customers are satisfied and the business is profitable. The crew members and assistant manager all report to the restaurant manager.
Your day-to-day duties may involve:
• team briefings to motivate your team
• maintaining the machinery
• making shift rotas for the team members
• managing budgets and cost analysis
• ensuring health and safety standards are adhered to
As a restaurant manager you are based on site, overseeing the operations of the business. Although the role is less practical than the crew members, the restaurant manager will support them with the day-to-day operations of the site, and will serve customers when the restaurant is busy. The restaurant manager will take responsibility for implementing shift rotas and allocating tasks, as well as ensuring the crew members have a good knowledge of new and existing products. You will also have an active role in recruiting, training and developing staff.
In addition to maintaining the front of house operations, the restaurant manager will maintain costs within budget guidelines, manage the stock in-take, and ensure that health and safety procedures are adhered to. You will ensure that the crew members and assistant restaurant manager are aware of legal requirements, and make sure that legislation and company policies are being followed.