And the role of a restaurant manager is?
Duties depend on the type of restaurant, but often include:
Responsibility for restaurant operations;
Restaurant sales and profitability planning and analysis;
Supervision of personnel, food control and sales;
Creating and implementing industry sales, profitability and employee development plans;
Setting the budget;
Menu planning and coordination.
In, houses of hospitality:
To coordinate the entire operation of scheduled shifts at the restaurant;
To respond to customer complaints;
Reception and assistance with reservations;
Recommend menu and wine selection;
Recruiting, training and mobilizing the staff;
To organize and monitor changes in the kitchen and front of house.
Domestic services:
To check stock levels and consumables;
Preparing the drawer and petty cash needs;
Help make decisions in any area of the restaurant.
Entry requirements for a restaurant manager...
This kind of role is open to most graduates but you may be a more favourable candidate if you have an HND or qualification in something related the hotel and restaurant industry, hotel management or business/management.
If you do not have a degree or qualification in something relevant, something in customer service may be suitable or if not, experience in working in a customer service role. Some employers will favour that, but on the other hand, some employers prefer to hire those with little or no experience so they can train and develop their own systems and procedures.
Are there particular key skills required?
These are the key skills that a restaurant manager needs to have:
- The ability to cope with pressure;
- Strong organisation skills;
- Strong planning skills
- Communication;
- Good management and leadership;
- Ability to work well in a team as well as independently;
- Keen attention to detail.
What can a restaurant manager earn?
Restaurant managers generally start off earning between £18,000-£30,000 but the salary can increase to over £50,000 at more senior levels or within certain restaurants.
What are the working hours like?
Restaurant managers work late into the night, weekends and holidays. Shift work is also common. Overtime is also crucial and flexibility is required as you need to be willing to work until work is complicated on many occasions.
Is there career progression for a restaurant manager?
The usual progression in large restaurants would start as a waiter/waitress, then staff trainer, then superisor or assistant manager and then a restaurant or general manager. Moving onto the next step in your career will probably involve on the job training or even external qualifications. From a restaurant manager role it is usual to move to manage a number of restaurants within a specific area to become an area manager.
It is also possible to for managers to start up their own restaurant or to take over a failing restaurant and turn it around.
Would I get specific training?
If you are joining a graduate scheme to become a restaurant manager a structured training programme to gain experience in all departments will be offered.
There are a number of professional bodies offering training including, for example, The Institute of Hospitality.
Training is usually on the job in smaller independent restaurants but it is usual to have a structured training programme if you are joining a larger restaurant chain.
Where do I go to find restaurant manager roles?
Simply click on this link to find the latest restaurant manager roles in your location.
Search for restaurant manager roles here.
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Browse through other catering and hospitality jobs here.
Find out information about other catering and hospitality jobs here.
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