Restaurant Manager: Job Description

US Only->Education and Training: Minimum—high school diploma; college degree preferred

Salary: Median—$41,490 per year

Employment Outlook: Good

Definition and Nature of the Work

Restaurant managers, or general managers, keep their restaurants operating at a profit. To make a profit a restaurant must offer food, drinks, and service at prices the public is willing to pay. All restaurant activities are the manager's responsibility.

In some small restaurants the managers are also the owners and handle the business end of the operation. They buy food and beverages, advertise, and hire staff. They may also greet guests and seat them, serve as cashier, and even cook. This is especially typical of small, family-run restaurants.

In large restaurants managers' work is mainly administrative. While the executive chef is usually responsible for food preparation, the restaurant manager directs and coordinates the work of the rest of the staff. In certain restaurants, particularly those in hotels, managers may deal mainly with department heads. Nevertheless, restaurant managers must have a thorough knowledge of food service. They must also understand accounting, budgeting, credit policies, and banking methods.

Managers are responsible for resolving engineering problems as well. Equipment used for cooking, lighting, and ventilation is expensive. Managers must know about the cost, installation, and maintenance of such equipment.

Restaurant managers study community interests to devise special advertising. For example, a restaurant manager in a college town may make a special appeal to college students by decorating the establishment with pennants and pictures of the school's sports teams.

Education and Training Requirements

A high school diploma is necessary for anyone applying for a job as a restaurant manager; however, a college education including work in business administration is extremely useful. More and more employers are seeking college graduates Restaurant managers direct and coordinate the work of the staff. In hotel restaurants, such as this one, the manager deals mainly with the department heads who have completed programs in restaurant management or taken courses in hotel and restaurant administration. Restaurant chains often sponsor executive apprenticeship programs for future managers. In addition, aspiring restaurant managers may gain valuable practical experience by working in other restaurant jobs.

Restaurant managers must be skillful communicators and have supervisory ability. They should enjoy working with others. They also should have a good sense of taste, touch, and smell.

The Gale Group, education.com