Responsibilities of restaurant managers include hiring new staff members, creating customer service standards, inspecting the work environment, supervising food preparation, creating staff schedules and responding to service and food quality complaints. Restaurant managers also make sure the staff adheres to food safety and health regulations and requirements.
Restaurant managers also make sure all customers are served quickly and efficiently. They might also take care of supply, beverage and food deliveries. In addition to creating a menu for the restaurant, a food service manager might also set the prices for foods and beverages listed on a menu.
Managers are often tasked with interviewing potential staff members, ensuring they are well-trained and terminating employees when it becomes necessary. A manager may also help out the staff during busy periods by cleaning tables, taking care of orders or acting as cashier. Common administrative tasks include preparing payroll, keeping employee records in order and making sure all paperwork and records are in compliance with all necessary laws.
Depending on the work environment and establishment, a restaurant manager may need a postsecondary education to qualify for a job. This is especially common with upscale establishments. Hospitality and restaurant management degree options are offered at the bachelor's and associates level. Voluntary certification is also available for restaurant managers.