Restaurant Manager is responsible for overall operations of the restaurant, which may include overseeing the staff, monitoring inventory, purchasing equipment and supplies, and ensuring quality customer service and compliance with all food and beverage regulations. Trains, hires, and schedules other employees. Being a Restaurant Manager requires a high school diploma or equivalent. Typically reports to a top management. The Restaurant Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Restaurant Manager typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
The Restaurant Manager is primarily responsible for all front-of-the-house (FOH) functions on an opening, mid- or closing shift, including guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambience, housekeeping, and set-up, food & beverage quality, safety and pace. The Manager ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Manager is also responsible for Food Quality and may be asked to assist in the preparation and execution of the Kitchens performance in any addition or absence of the Kitchen Manager. The Manager is responsible for staffing, scheduling, financial goals and staff development of the entire restaurant and catering operation.
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