maintain high standards of quality control, hygiene, and health and safety.
meet and greet customers, organise table reservations and offer advice about menu and wine choices.
respond to customer queries and complaints.
recruit, train, manage and motivate staff.
coordinate the operation of the restaurant ensuring that kitchen, bar and waiting staff are working as a team.
plan and coordinate menus, working closely with the head chef.
set budgets or agree them with senior management.
create and execute plans for department sales, profit and staff development.
prepare reports at the end of the shift/week, including staff control, food control and sales.
organise marketing activities, such as promotional events and discount schemes.
analyse and plan restaurant sales levels and profitability.
take responsibility for the business performance of the restaurant.
For more information on working for a fast-food outlet, see fast food restaurant manager. The type of restaurant you can work for varies significantly, ranging from high-end, fine-dining restaurants to casual dining and quick service outlets. Restaurant managers have responsibility for the restaurant's business performance, quality standards, and health and safety, as well as staff and customer satisfaction.Ĭombining strategic planning and day-to-day management activities, the role is both business-like and creative, particularly in terms of marketing and business development. As a restaurant manager you'll ensure that your restaurant operates efficiently and profitably while maintaining its good reputation and ethos