Restaurant manager: job description

You'll need to be able to lead as well as work as part of a team.

What does a restaurant manager do? Typical employers | Qualifications and training | Key skills

Restaurant managers make sure their premises run smoothly and that customers are satisfied. They have responsibilities both ‘front of house’ (the part of the restaurant used by customers) and ‘back of house’ (the parts that customers don’t see, such as kitchens and storage areas).

The amount of customer/staff contact varies according to the size of employer: managers in larger organisations may be mostly office-based, whereas managers of smaller establishments often have frequent contact with both customers and employees.

Typical duties include:

• Recruiting, training and supervising staff.
• Agreeing and managing budgets.
• Creating staffing rotas.
• Planning menus.
• Ensuring compliance with licensing, hygiene and health and safety legislation.
• Promoting and marketing the business.
• Overseeing stock levels and ordering supplies.
• Handling customer enquiries and complaints.
• Taking reservations.
• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.

Working hours are likely to be long and irregular, particularly if you work for a smaller or specialist restaurant. You may also need to work shifts and to cover other roles from time to time.

Graduate restaurant manager salaries

Assistant restaurant managers tend to earn up to £25,000, according to The Caterer , while more experienced restaurant managers can earn up to £28,000. Trainee managers in fast food chains tend to earn around £24,000 as a starting salary.

Salaries are likely to be higher in London and in luxury or speciality restaurants.

Typical employers of restaurant managers

• National, regional and international restaurant chains.
• Large hotel restaurants.
• Independent restaurants.
• Themed restaurants.
• Café bars.
• Brasseries.
• Hotel/leisure groups.

Vacancies for graduate schemes are advertised on targetjobs.co,uk, by the Institute of Hospitality and by careers services. Roles are also advertised by specialist recruitment agencies and on sites such as thecaterer.com.

You may also be able to find a job through networking and speculative applications.

Qualifications and training required for restaurant managers

You don’t need a degree to become a restaurant manager, but a qualification in business studies, catering or hospitality management could give you an advantage. An apprenticeship could also give you an edge.

Practical experience is essential in this field. You can gain this through hospitality, catering or customer service work.

Key skills for restaurant managers

• Strong customer service skills.
• Commercial awareness.
• Interpersonal and teamworking skills.
• The ability to prioritise and juggle multiple responsibilities.
• Excellent communication skills.
• Management and administration skills.
• Problem-solving skills.
• Organisational skills.