Restaurant Managers work with the chef, deciding on recipes and planning menus. They are in charge of planning and balancing the budget, making sure that everything is in order and that the accounts balance. In larger restaurants, Restaurant Managers often plan the marketing campaigns and strategies necessary to meet sales goals, which are set by the head office. Restaurant Managers need the expertise and patience to deal with customers. Although some duties vary, many include organizing stock, ordering food supplies and equipment, inspecting health and safety precautions and solving employee or customer problems. Restaurant Managers often interview, hire and supervise the training of new staff members, organize shifts, promote good teamwork, pay staff and divide the tips.
- Ability to lead and motivate a team
- Previous food and beverage experience
- Good interpersonal and guest interaction skills
- Familiar with inventory controls
- Should be able to take total responsibility of the restaurant
- Associate degree or higher (ideally in hospitality or foodservice-related)