The Roles & Responsibilities of a Professional Restaurant Manager

Restaurant managers need to ensure patrons enjoy their dining experience.

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Up to 18,000 new jobs for food service managers may be available through 2018, according to the U.S. Bureau of Labor Statistics, and many of those jobs will be with restaurants. The specific roles and duties that managers assume often depend on the size of a restaurant and the owner’s level of participation in managing the business. Managers often oversee a restaurant’s operation at every level.


Restaurant managers are responsible for interviewing, hiring and firing employees. It's also a manager's responsibility to handle staff training and scheduling, but those duties may be delegated to an assistant manager. Restaurant managers sometimes take on the role of a mediator to resolve employee conflicts. Conflicts are inevitable in the fast-paced restaurant industry, and dealing with conflicts immediately helps keep them in check. For example, a manager might meet with quarreling employees to discuss their differences and require them to find a solution to end their conflict quickly.


Customer service is a constant concern for restaurant managers who hope to gain repeat business from patrons. Managers must coordinate activities between the kitchen and dining room to ensure a restaurant's service is efficient. Problem-solving and investigative roles are added to a manager's duties when a patron complains about the food or service. The manager, for example, may retrace the events that led up to a complaint and discover a backup in food preparation slowed down service. It's then up to the manager to add more staff or find another solution to speed up service.

Supplies and Purchases

Placing orders for food, equipment and supplies may fall under a restaurant manager’s purview. Some restaurants have executive chefs who handle food and supply orders. Mangers are responsible for tracking food costs and raising menu prices when necessary. They may maintain records for purchases and ensure that payments go out to suppliers if a restaurant doesn’t have an accountant on staff. Some managers assume a key role in negotiating deals with suppliers to get the best prices and potentially reduce a restaurant’s operating costs.

Health and Safety


It’s up to a manager to ensure a restaurant complies with health, safety and labor laws. An assistant manager may be responsible for overseeing the order and cleanliness of the kitchen and dining room to avoid health and safety violations. Managers’ roles also include tracking regulatory changes to prevent violations that could embroil the restaurant owner in a lawsuit.

Author:  Frances Burks, Demand Media

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Date of visited: March 7, 2016

Photo: kinh doanh

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