A restaurant manager is responsible for supervising employees, making sure clients get exceptional service and ordering materials and supplies or supervising such ordering. Restaurant managers may also play a role in keeping track of costs and ensuring supplies are put to proper use.
Restaurant managers hire, train, set schedules for and fire, if necessary, employees such as waiters, cooks and cleaners. Although many of these duties are delegated to assistant managers, restaurant managers are ultimately responsible for the restaurant staff, and they mediate any conflict between employees or between employees and management. During service, managers monitor the tasks in the kitchen and the dining room to make sure that there are no glitches throughout service. Although it is a manager's job to deal and address a customer complaint, problems should be addressed before the client even notices it. Managers adjust their staff to make sure there is the optimum number of employees available to provide the most effective service.
Before or after service, managers need to ensure that the staff has the proper resources and material to fulfill its duties. This includes dinnerware, flatware and the proper resources in the kitchen. Although many restaurants have chefs that oversee the ordering of food and ingredients, the restaurant manager is often responsible for supervising such spending.