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Restaurant Manager Job Description

Review this Restaurant Manager job description for a reference when building your resume. Review the qualifications and requirements listed to get an understanding of what you need to include on your resume for what employers would look for in this field.


A Restaurant Manager is responsible for the daily operations of a restaurant, ensuring excellent customer service, efficient staffing, menu management, and the profitability of the establishment. The aim is to create a positive dining experience for guests.

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  1. Staff Management:
    • Recruit, hire, train, and supervise restaurant staff, including servers, cooks, and host/hostesses.
    • Set performance expectations, conduct regular performance reviews, and provide training and development opportunities.
  2. Guest Services:
    • Maintain high levels of guest satisfaction by ensuring top-quality customer service.
    • Address guest concerns, resolve issues, and monitor online reviews to make improvements.
    • Oversee reservations, seating, and host/hostess duties.
  3. Operational Oversight:
    • Manage day-to-day restaurant operations, including food preparation, service, and kitchen management.
    • Ensure that the restaurant is clean, well-maintained, and meets high cleanliness and safety standards.
  4. Menu Management:
    • Oversee menu development and pricing to maximize profitability and customer satisfaction.
    • Monitor food quality, presentation, and portion control.
  5. Financial Management:
    • Develop and manage the restaurant budget, including revenue, expenses, and cost control.
    • Implement strategies to increase revenue through table turnover, menu engineering, and promotions.
    • Monitor financial performance and create regular financial reports.
  6. Regulatory Compliance:
    • Ensure compliance with health and safety regulations, food safety standards, and licensing requirements.
    • Address any legal and compliance issues promptly.
  7. Marketing and Promotion:
    • Develop and implement marketing strategies to promote the restaurant and attract diners.
    • Collaborate with the marketing team to execute advertising campaigns and promotions.
    • Monitor market trends and competitive offerings.
  8. Inventory and Supply Management:
    • Manage restaurant inventory, including ordering and stocking supplies, food, and beverages.
    • Implement inventory control measures to reduce waste and shrinkage.


  • Bachelor’s degree in hospitality management, business, or a related field (preferred).
  • Proven experience in restaurant management or a related role.
  • Strong leadership and interpersonal skills.
  • Excellent problem-solving and decision-making abilities.
  • Knowledge of restaurant operations, customer service, and industry trends.
  • Proficiency in restaurant management software.
  • Effective communication and organizational skills.
  • Ability to work under pressure, handle complex situations, and manage diverse staff.
  • Flexibility to work irregular hours, including evenings and weekends, based on restaurant hours.

Note: The specific responsibilities and qualifications for a Restaurant Manager may vary depending on the type of restaurant, its size, and the specific requirements of the establishment.

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