|| Summary: Restaurant
managers plan and direct the activities of places that serve food
Restaurant managers have different duties depending on where
they work. In most restaurants and food service facilities, the
manager is assisted by one or more assistants. In large
facilities, there is also an executive chef. The chef is
responsible for the operation of the kitchen. The assistant
managers oversee service in the dining room. In small restaurants,
the executive chef may also be the manager. In fast food
restaurants and other places open for long hours, there is often
an assistant manager to oversee each shift. Restaurant managers
have a variety of daily duties. They estimate how much food and
beverage will be used, and place orders with suppliers. They check
the deliveries of fresh food and baked goods for quality. They
order supplies of non-food items, such as dishes and silverware,
cooking utensils, and cleaning products. They arrange to have
equipment repaired or maintained and schedule other services. In
addition, managers total cash and charge receipts at the end of
each day. Then they deposit them in a bank or other safe place.
Restaurant managers also supervise the kitchen and dining room.
For example, they oversee the food preparation, checking the
quality and size of the servings. They resolve customer complaints
about food or service. In addition, managers make sure that
kitchen and dining areas are cleaned according to standards. They
also keep records of these practices for health inspectors.
Finally, managers monitor the actions of their staff and customers
to be sure that safety standards and liquor laws are obeyed.
Managers have a variety of other duties. In restaurants that
change their menu items, managers often select or create new
recipes. They consider what items have been popular in the past,
and what foods on hand must be used. Then they analyze recipes to
decide costs for food and labor and assign menu prices. Managers
are often responsible for recruiting and hiring new kitchen and
serving staff. They orient staff and oversee their training. In
addition, they schedule staff work hours, making sure that peak
dining hours are covered. Large restaurants often have
bookkeepers. However, managers of small facilities often have
administrative duties. For example, they keep records of employee
hours and wages. They prepare payroll and tax report paperwork.
They keep records of purchases and pay suppliers. They also
evaluate the success of new dishes and remove them from the menu
if they are not profitable. Some managers use computer software to
help them with these record keeping duties.
- Estimate food consumption, place orders with suppliers, and
schedule delivery of fresh food and beverages.
- Resolve customer complaints about food quality or service.
- Direct cleaning of kitchen and dining areas to maintain
sanitation standards, and keep appropriate records.
- Monitor actions of staff and customers to ensure that health
and safety standards and liquor regulations are obeyed.
- Maintain budget and employee records, prepare payroll, and
pay bills, or monitor bookkeeping records.
- May use computer software to monitor inventory, track staff
schedules and pay, and perform other record keeping tasks.
- Check quality of deliveries of fresh food and baked goods.
- Meet with sales representatives to order supplies such as
tableware, cooking utensils, and cleaning items.
- Arrange for maintenance and repair of equipment and other
- Total receipts and balance against sales, deposit receipts,
and lock facility at end of day.
- Select or create successful menu items based on many
considerations, and assign prices based on cost analysis.
- Recruit, hire, and oversee training for staff.
- Schedule work hours for servers and kitchen staff.
- Monitor food preparation and methods.
- Identify and estimate quantities of foods, beverages, and
supplies to be ordered.
- Maintain relationships with customers and staff.
- Update and use job-related knowledge.
- Schedule staff work hours and activities.
- Evaluate health and safety practices against standards.
- Organize, plan, and prioritize.
- Make decisions and solve problems concerning menus and
- Judge the quality of food, preparation, and job applicants.
- Process and analyze information when scheduling and
- Record information about inventory and health practices.
- Handle food, utensils, and bookkeeping materials.
- Monitor food preparation and cleaning methods.
- Implement ideas or products.
- Get information from customers, employees, and inventory
- Inspect equipment and food deliveries.
- Monitor and oversee purchases, menus, staff, and payroll.
- Guide, direct, and train staff.
- Coordinate the work and activities of staff.
- Perform administrative activities such as scheduling,
budgeting, and payroll.
- Communicate with customers, sales reps, and suppliers.