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Besides managing the restaurant's operations, restaurant managers are also people managers. Meaning, it's their job to oversee the wellbeing of all employees and ensure that they're feeling safe, supported, and able to perform the basic functions of their role in the restaurant.
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.
Restaurant manager duties and responsibilities can include seating visitors, recommending items from the menu, and overseeing kitchen staff. In some restaurants, the role may involve creating the menu, checking stock levels and reordering ingredients, and assisting with marketing.
Your tasks often include everything from recruiting and managing staff, handling marketing outreach, running operations, crunching inventory and financial numbers, meeting customer expectations, and more! From prioritizing to delegating, restaurant managers need to tap into a variety of skills to be successful.
The major difference between the GM and the restaurant manager is that the GM works on higher level aspects of the business, including monitoring payroll records, overseeing the yearly budget, and handling human resource issues. The restaurant manager works more closely with managing people.
Food service managers typically do the following: Hire, train, discipline, and sometimes fire employees. Order food and beverages, equipment, and supplies. Oversee food preparation and other kitchen operations. Inspect supplies, equipment, and work areas. Ensure that employees comply with health and food safety standards.
Restaurant Managers take on many responsibilities, including effectively recruiting and managing employees, overseeing operations, handling customer complaints, and generating financial reports. Other important aspects of a Restaurant Manager's duties are to ensure health and safety regulations and manage inventory.
Example: "As I have been a restaurant manager for over three years, I have developed strong leadership skills. I am able to lead and motivate my team members without being overbearing. I also have great interpersonal skills, which help me connect with customers and easily resolve issues when necessary. "