What does a restaurant manager do?


One job, many hats

Restaurant managers make sure restaurants are running smoothly and efficiently. They seek to provide customers with pleasurable dining experiences that live up to the brand’s standards. Their efforts, which include effective employee management, are ultimately geared towards safeguarding the restaurant’s profitability.

Indeed, an RM embodies general management, administration, customer services, human resources, supply chain and purchasing, health and safety, compliance, accounting and marketing, all of it. in one. This is especially true for those who work in smaller establishments, who are in frequent contact with customers and employees. Restaurant managers in large organizations can do more of the office work.

Job opportunities for restaurant managers can arise in a variety of settings, from independent local restaurants, cafes and bars to larger scale hotel restaurants, chains and groups of hotels or leisure facilities. . In all of these contexts, restaurant managers need to both demonstrate leadership and work as a team. As you will see in the responsibilities below, culinary knowledge is also an asset. Food and beverage enthusiasts (F&B) will be able to put their passion to good use as restaurant managers, with the profession ranking as the first job in the hotel industry for gourmets.

Restaurant manager missions

What does a restaurant manager do? The duties of a restaurant manager vary from establishment to establishment and often depend on the employer. Typical responsibilities include:

General management and administration

  • coordinate and optimize the front and rear restoration operations of the house
  • control operational costs and promote efficiency
  • weekly, monthly and annual financial reporting
  • general Administration
  • take reservations
  • repair

Customer service

  • welcome and advise clients
  • provide F&B service to meet customer expectations
  • foster a positive customer relationship
  • handle customer inquiries and complaints

Human ressources

  • recruitment, training and supervision of staff
  • manage staff turnover
  • conduct performance reviews and set goals
  • optimization of work flow and productivity

Supply chain, sourcing and culinary advantage

  • search for dishes and plan menus
  • keep track of inventory and order supplies
  • product quality monitoring and supplier management

Compliance, health and safety

  • ensure compliance with licensing, health and safety regulations
  • establish and maintain policies and protocols

Marketing

  • proactively promote the image of the restaurant
  • strive to extend the reach of the restaurant through targeted promotions

What does it take to do the job well?

To perform their duties well, restaurant managers need a thorough knowledge of catering and a good memory of ingredients and dishes so that they can provide customers and staff with all the necessary information. They must have good organizational, problem-solving and communication skills. To be effective leaders, they must demonstrate cordiality, professionalism and motivation.

Invariably, restaurant managers face various challenges in their daily working life. The often thin margins in the F&B industry are a particular difficulty. To successfully manage the balance between quality and affordability, financial management skills are essential. In addition, factors such as seasonality and sustainability must be taken into account. Then there are the various restaurant management software options to master. Flexibility, commercial acumen and excellent customer service skills complete this profile.

Several paths can lead to a restaurant manager role: higher education, tailor-made learning or simply consolidating years of hard work. However, you could argue that one of the key considerations when considering restaurant management is the innate desire to be a welcoming host.

Sources:

About the EHL Group

The EHL Group comprises a portfolio of specialized business units that deliver hotel management training and innovation around the world. Based in Lausanne, Switzerland, the Group includes:

EHL Hotelschool of Lausanne is an ambassador of traditional Swiss hospitality and has been a pioneer in hotel education since 1893 with more than 25,000 alumni around the world and over 120 nationalities. EHL is the world’s first hotel management school offering undergraduate and graduate programs at its campuses in Lausanne, Singapore and Chur-Passugg, as well as e-learning solutions. The University of Applied Sciences is ranked # 1 by QS World University Rankings by subject and CEOWorld Magazine, and its gourmet restaurant is the only educational institution in the world to hold a Michelin star for the third year in a row.

EHL Swiss School of Tourism and Hospitality has been a leading hotel management college for hospitality specialists for over 50 years. The College issues federal accredited vocational and higher education and higher education degrees in Switzerland at its 19th century spa hotel in Chur-Passugg, Grisons, to Swiss and international students from 30 countries.

EHL Consulting Services is the largest Swiss hotel consulting company specializing in the implementation of a service culture, business consulting, as well as the development and quality assurance of training centers. EHL Advisory Services has offices in Lausanne, Beijing, Shanghai and New Delhi and has carried out mandates in over 60 countries over the past 40 years.

www.ehlgroup.com

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About Vivian J. Smith

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