Also known as: Food Service Director, Food Service Manager, General Manager, Front of House Manager
As a restaurant manager, your duty is to oversee with the restaurant, to maximise sales and retain customers.
Your day-to-day duties may involve:
• opening and closing the restaurant
• managing budgets
• creating menus
• co-ordinating the kitchen and waiting staff
The restaurant manager has the responsibility of running all aspects of the restaurant. During the breakfast, lunch and dinner service you’ll manage the kitchen staff, bar staff and waiters to ensure every part of the service is running smoothly. Fine dining restaurants regularly change their menus to reflect the food in season, so you’ll work with the head chef to write the menus. As well as co-ordinating the practical aspects of the restaurant you will be responsible for managing budgets, sales targets, and purchasing stock. You will also implement HR practices by training and developing your staff to obtain the highest standards of service and customer care.
You must comply with licensing laws and legal requirements, as well as ensure the staff are aware of all health and safety laws. You will also ensure all administration procedures are accurately completed and make sure your team is well presented before each service.
As restaurant manager you must have fantastic communication skills and work well in a fast-paced environment.