Understanding the Role of a Restaurant Manager

The role of a restaurant manager will depend on the size of the dining establishment that he or she is employed through. For the most part, however, their role will involve managing other employees, creating work schedules, ordering food and dining supplies and much more. Many times, the duties of this type of manager will be delegated to some type of assistant manager to allow the primary manager to focus on core managing concepts and tasks. For those people who are employed as a restaurant manager through a large restaurant, it is not at all uncommon for them to work at least 60 hours a week.

When it comes to customers and vendors, the manager of a restaurant will be viewed as the “face” of the dining facility. Complaints made by customers are generally directed to the manager as well as any inquiries made by vendors. The headache involved with knowing how to run a restaurant can be quite severe, especially because managers spend much of their time dealing with unhappy guests. In addition, when it comes to work schedule conflicts, the manager must deal with them, making sure that enough employees will be present at any given time to ensure that all guests be served in an effective and timely manner. When a certain position cannot be fulfilled, it is many times the manager who steps in to fill the job. For example, if a server leaves work sick, the manager may step in and take over the tables the server was in charge of.

For many dining establishments, the restaurant manager will be the person who is in charge of hiring new employees. Payroll, however, is usually handled by a payroll specialist, but this is not always the case. In fact, many small restaurants may have the restaurant owner acting as the manager and payroll specialist. Restaurant managers know how to run a restaurant and are in charge of a large amount of duties, so it is not surprising that they tend to make good money. Many of them make upwards of $50,000 a year. Since their salaries are accompanied with great benefits, including topnotch health insurance and great vacation packages, a restaurant manager career path is definitely worth looking into.

In addition to great pay, restaurant managers tend to receive free food. For example, if a manager is working a 12-hour shift, he or she may be provided two meals free of charge. Being able to eat two free meals five days a week can save a person upwards of $2,250 a year. This in itself can be viewed as an annuity package. Some work for establishments that allow them to share with the profits of the business.

Much of the work performed by restaurant managers is conducted behind the scenes. In fact, it is not uncommon for the managers to work many hours into the night or morning after the restaurant has closed its doors. For the most part, the manager will be the last one to leave the dining facility as well as the first person to arrive.

Since restaurant managers need to have an in-depth knowledge relating to the different stations found in a dining establishment, including dish washing area, server area and cook line, it is not uncommon for the manager to have worked his or her way up the ladder into a management position. In fact, many employers will mandate that a manager have several years of experience in a lower-level position before being promoted into a management position. In addition to experience, it is of great benefit for a person to take part in restaurant management courses. Through restaurant management courses, a person will learn the ins and outs of the core concepts related to successfully running a dining facility.

If you want to start a career in culinary industry, a culinary arts and restaurant management degree is required.

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