How to Be Restaurant Manager - Job Description, Skills, and Interview Questions

The restaurant manager plays an important role in the successful running of a restaurant. When the manager is proactive in managing staff, encouraging team building, and overseeing financials, the restaurant can be expected to experience increased customer satisfaction, higher profits, and improved employee morale. On the other hand, when the manager fails to take control of the restaurant, the effects can be felt throughout the business.

Poor customer service, low employee retention rate, and decreased profits can all be attributed to a lack of management oversight. a restaurant manager's actions have a direct impact on the restaurant's overall success.

Steps How to Become

  1. Earn a Bachelor’s Degree. Most restaurant managers have a bachelor’s degree in hospitality or business administration. This degree can help you gain the managerial skills and knowledge required to work in a restaurant.
  2. Gain Experience. You may be able to start off as an assistant manager or supervisor. Working in these positions can give you the experience you need to eventually become a restaurant manager.
  3. Understand Restaurant Regulations. Restaurant regulations vary from state to state, so it’s important to understand the regulations in your state. This knowledge is essential for any restaurant manager.
  4. Get Certified. Certification is not required in order to become a restaurant manager, but it can help your resume stand out. Organizations like the National Restaurant Association offer certifications for restaurant managers.
  5. Build Your Leadership Skills. Restaurant managers need to have strong leadership skills in order to manage staff and ensure that customers are happy. Working on your leadership skills can help you stand out from other applicants.
  6. Network. Get to know other restaurant professionals and make sure they know what you bring to the table. Networking can help you get your foot in the door and may even lead to job opportunities.

The ability to be a reliable and capable restaurant manager is essential for any successful business. A reliable restaurant manager must have good organizational skills, strong problem-solving abilities, and excellent communication skills. a reliable restaurant manager must have the ability to delegate tasks and prioritize effectively.

By having these traits, the manager will be able to create an environment of trust and reliability for the restaurant staff and customers. Further, a capable restaurant manager must have the ability to anticipate and plan for potential problems that may arise, as well as the ability to motivate staff and manage customer expectations. Finally, a capable restaurant manager must have a well-rounded knowledge of the restaurant industry, including food safety regulations and food trends.

By having these traits, the restaurant manager will be able to ensure the restaurant runs smoothly and efficiently.

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Job Description

  1. Maintain and enforce high standards of food and beverage quality, presentation and service.
  2. Establish, implement and maintain operational standards and procedures.
  3. Monitor and control financial activities such as inventory, labor costs and budgeting.
  4. Develop, implement and monitor marketing plans to increase customer base and sales.
  5. Coordinate with kitchen staff to ensure efficient operations.
  6. Ensure compliance with all health and safety regulations.
  7. Develop and maintain professional relationships with suppliers and vendors.
  8. Train, manage and motivate staff to ensure exceptional guest service.
  9. Manage staff schedules for optimum productivity and cost efficiency.
  10. Handle customer complaints or concerns professionally and efficiently.

Skills and Competencies to Have

  1. Financial Management- Ability to analyze and interpret financial information, develop budgets and manage cash flow.
  2. Customer Service- Excellent communication skills and the ability to provide quality customer service to guests.
  3. Leadership- Ability to motivate and direct staff, set goals and monitor performance.
  4. Organizational Skills- Ability to multi-task, prioritize effectively and delegate tasks.
  5. Problem Solving- Ability to identify and address problems in a timely manner.
  6. Menu Planning- Knowledge of menu items, pricing and portion control.
  7. People Management- Ability to hire, train and evaluate staff.
  8. Food Safety- Knowledge of food safety regulations and best practices.
  9. Conflict Resolution- Ability to handle difficult customer situations and resolve conflicts in a professional manner.
  10. Sanitation- Knowledge of proper cleaning and sanitization techniques.

Being a successful restaurant manager requires a range of important skills. Communication is key in this role, as it allows restaurant managers to effectively and efficiently communicate with staff and customers, helping to create a positive dining experience. problem-solving skills are necessary to troubleshoot any potential issues that arise.

Time management is also critical, as restaurant managers must be able to multitask and prioritize tasks in order to ensure that operations run smoothly. Finally, strong organizational skills are also essential, as they help maintain accurate records and ensure that tasks are completed on time. All of these skills must come together in order for a restaurant manager to be successful and ensure the success of their restaurant.

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Frequent Interview Questions

  • What experience do you have managing a restaurant?
  • How do you handle customer complaints?
  • What strategies have you used to increase restaurant sales?
  • How do you motivate staff in a fast-paced environment?
  • How do you monitor and control food and labor costs?
  • How do you ensure food safety and quality control standards are met?
  • What steps do you take to ensure customer satisfaction?
  • Describe the best team you’ve managed and what made it successful.
  • How do you handle difficult customer service situations?
  • Describe your experience with inventory management.

Common Tools in Industry

  1. Point of Sale (POS) System. A software system that allows restaurant staff to accept payments, manage orders, and track inventory. (eg: Square POS)
  2. Customer Relationship Management (CRM) Software. A software system that helps restaurants track customer data and interactions. (eg: Zoho CRM)
  3. Inventory Management Software. A software system that helps restaurants track and manage their inventory. (eg: Fishbowl Inventory)
  4. Scheduling Software. A software system that helps restaurants manage employee schedules. (eg: When I Work)
  5. Business Intelligence Software. A software system that helps restaurants analyze data and make better decisions. (eg: Tableau)
  6. Online Ordering Software. A software system that allows customers to order food online. (eg: Grubhub)
  7. Employee Performance Tracking Software. A software system that helps restaurants track their employees’ performance. (eg: Bizimply)
  8. Food Costing Software. A software system that helps restaurants track their food costs. (eg: ChefTec)

Professional Organizations to Know

  1. National Restaurant Association
  2. International Foodservice Executives Association
  3. National Association of Professional Women in Hospitality
  4. National Council of Chain Restaurants
  5. National Restaurant Association Educational Foundation
  6. American Culinary Federation
  7. International Council on Hotel, Restaurant, and Institutional Education
  8. National Association of Professional Chefs
  9. Council of Hotel and Restaurant Trainers
  10. American Hotel & Lodging Association

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Common Important Terms

  1. Inventory Management. The process of managing the stock or inventory of a restaurant, including ordering, tracking and controlling the supply of items.
  2. Cost Control. The practice of monitoring and controlling the costs associated with running a restaurant, such as food, beverage and labor costs.
  3. Profit Margin. The difference between the total revenue generated by a restaurant and the total costs associated with running it.
  4. Menu Planning. The process of determining what items should be available on a restaurant’s menu, in order to maximize profits and customer satisfaction.
  5. Staff Training. The practice of teaching employees the necessary skills and knowledge to do their jobs effectively.
  6. Customer Service. The practice of providing good customer service in a restaurant, including taking orders, serving food and drinks, and resolving customer complaints.
  7. Financial Management. The practice of tracking, analyzing and controlling the financial aspects of a restaurant, such as budgeting and forecasting.
  8. Food Safety. The practice of safe food handling and storage in a restaurant, in order to reduce the risk of food-borne illnesses.

Frequently Asked Questions

What is the average salary for a Restaurant Manager?

The average salary for a Restaurant Manager is approximately $53,000 per year.

What qualifications are needed to become a Restaurant Manager?

To become a Restaurant Manager, one typically needs a combination of education and experience in the hospitality or restaurant industry. In some cases, a degree in hospitality or business management may be required.

What are the primary responsibilities of a Restaurant Manager?

The primary responsibilities of a Restaurant Manager include overseeing staff, managing budgets, ensuring food quality and safety standards, and providing excellent customer service.

How many hours does a Restaurant Manager typically work?

A Restaurant Manager typically works around 40-50 hours per week, including nights, weekends, and holidays.

What are the most important qualities of a successful Restaurant Manager?

The most important qualities of a successful Restaurant Manager include leadership, problem-solving, effective communication, organizational skills, and customer service.

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