Restaurant Manager / Asst. Restaurant Manager Job Description

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Job Description, Duties, Interview Questions and Salary for Restaurant Manager / Asst. Restaurant Manager

The role of a restaurant manager or assistant restaurant manager is crucial to the success of any food service establishment. These professionals are responsible for overseeing the day-to-day operations of the restaurant, ensuring that customers receive excellent service and that the restaurant runs smoothly.

Some of the key responsibilities of a restaurant manager or assistant restaurant manager include managing staff, creating schedules, ordering supplies, maintaining inventory, and ensuring compliance with health and safety regulations. They are also responsible for creating and implementing marketing strategies to attract new customers and retain existing ones.

In addition to these operational responsibilities, restaurant managers and assistant restaurant managers must also possess strong leadership skills. They must be able to inspire and motivate their staff, and provide constructive feedback when necessary. They must also be able to handle customer complaints and resolve conflicts in a professional and effective manner.

Overall, the role of a restaurant manager or assistant restaurant manager is a challenging and rewarding one. It requires a combination of operational expertise, marketing skills, and leadership abilities, as well as a passion for the food service industry.

Manages daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. 

Strives to continually improve guest and employee satisfaction and maximize financial performance in areas of responsibility.

DUTIES AND RESPONSIBILITIES RESTAURANT MANAGER:

  1. Oversees the dining area, and supervises food and beverage service staff by operating policies that they may help establish.
  2.  Creates a positive team atmosphere among Team Members.
  3.  Maintains records of staff periodic manner and operating costs.
  4.  Provides feedback and coaching to the Team regularly.
  5.  Understand building capability through Cross training
  6.  Treats all Team Members fairly, and with respect.
  7.  Sets high standards for appropriate team behavior on shift.
  8.  Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
  9.  Handle guest complaints in restaurants.
  10.  Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
  11.  Maintained budget and employee records, prepared payroll, and pay bills, or monitored bookkeeping records.
  12.  Check the quality of deliveries of fresh food and baked goods.
  13.  Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
  14.  Arrange for maintenance and repair of equipment and other services.
  15.  Total receipts and balance against sales, deposit receipts, and lock facility at the end of the day.
  16.  Ensures new products are executed properly during the following roll-out.
  17.  Is capable of handling irate customers with a friendly/calm attitude.
  18.  Ensures product quality and great service.
  19.  Shows enthusiasm about guests within the restaurant.
  20.  Is flexible in dealing with changes/problems (e.g., being short-staffed).
  21.  Has effectively forecasted restaurant needs.
  22.  Shifts priorities and goals as work demands change.
  23.  Priorities tasks effectively to ensure most important tasks are completed on time.
  24.  Delegates and follow-up effectively.
  25.  Taking Ownership of issues or tasks and also giving detailed updates to the F&B manager and the General Manager.
  26.  Seeks, listens, and responds to Guest feedback.
  27.  Coaches team on how to exceed Guest expectations.
  28.  Does not blame others; takes accountability for problems.
  29.  Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
  30.  Proficiency in using computer software to monitor inventory, track staff schedules, and pay, and perform other record-keeping tasks.
  31.  Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfaction tracking software, etc.
  32.  Assist in planning regular and special event Menu.

Job Title: Restaurant Manager / Assistant Restaurant Manager

REPORTS TO: Food and Beverage Manager / General Manager.

PREREQUISITES:

Education:

Degree, High schooling, or one year’s Diploma in Hotel Management or equivalent.

Experience: 

Has effectively managed Team Members for 12+ months.

Previous experience in a similar Job role.

Coached and improved the performance of at least one poorly performing Team member/Manager.

Interview Questions For a Restaurant Manager or Assistant Restaurant Manager position:

When conducting an interview for a Restaurant Manager or Assistant Restaurant Manager position, it’s important to assess candidates for their leadership skills, operational knowledge, and ability to ensure a positive customer experience. Here are some interview questions you might consider:

Leadership and Management Skills:

  1. Can you describe your previous experience as a restaurant manager or assistant manager?
    • Look for candidates with relevant leadership experience in the hospitality industry.
  2. How do you motivate and lead your team to provide excellent customer service?
    • Assess their leadership style and ability to inspire and guide a team.
  3. Describe a challenging situation with a team member and how you resolved it.
    • Evaluate their conflict resolution and interpersonal skills.
  4. How do you handle employee training and development to ensure a high level of service?
    • Assess their commitment to staff development and training programs.
  5. What strategies do you implement to control costs and manage the restaurant budget effectively?
    • Evaluate their financial management and budgeting skills.

Customer Service and Operational Excellence:

  1. How do you ensure a positive dining experience for customers and handle customer complaints or concerns?
    • Assess their commitment to customer satisfaction and problem-solving skills.
  2. Can you provide an example of a time when you had to make a quick decision to resolve an operational issue?
    • Evaluate their ability to think on their feet and make sound decisions under pressure.
  3. How do you approach menu planning and pricing to optimize profitability and meet customer expectations?
    • Assess their understanding of menu development and pricing strategies.
  4. What measures do you take to maintain health and safety standards in the restaurant?
    • Evaluate their commitment to maintaining a safe and clean environment.

Business Development and Marketing:

  1. How do you contribute to marketing and promoting the restaurant to attract new customers and retain existing ones?
    • Assess their understanding of marketing strategies and customer retention.

Salary Information For a Restaurant Manager or Assistant Restaurant Manager position:

Salary for Restaurant Managers and Assistant Restaurant Managers can vary based on factors such as location, type of restaurant, and level of experience. As of January 2024, the average annual salary for restaurant managers in the United States ranged from $40,000 to $70,000, while assistant managers typically earned between $30,000 and $50,000. However, salaries can vary, and it’s advisable to check the latest salary data from reliable sources for the most current information.


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