Restaurant manager: who is it and how to become?

The restaurant manager is an indispensable employee in catering. In fact, this specialist monitors and is responsible for all the processes taking place in the institution and even forms his image.

The restaurant manager can be called the right hand of the owner or director of the institution. The activity of a person who is a representative of this profession is practically invisible to visitors, but “behind the scenes” all important actions from purchasing food to cleaning a job fall under his control. A restaurant or cafe manager combines administrative functions with staff management. In addition, it is his responsibility to quickly resolve all issues that arise. I must say that the profession itself arose relatively recently, since earlier these functions were under the control of the owners of catering establishments.

If we compare the work of the restaurant manager with the work of the director, the difference is quite obvious. The first is responsible for solving internal problems, and the second provides more global leadership, taking into account all external factors.

The job responsibilities of the hotel and restaurant business manager are quite extensive. Their summary includes:

• preparing the institution for the start of work and its closure;
• distribution of duties between staff;
• control of staff activities.

The manager must conduct staff training, monitors compliance with discipline, and also deals with emerging conflicts. If there is no hostess in the restaurant, then the manager or his assistant can arrange a meeting of guests. If there is a banquet hall, this employee is also responsible for organizing events.

Very important duties of a manager are compliance with sanitary standards, fire safety, as well as interaction with regulatory authorities. The specialist works with grocery suppliers, and sometimes even controls the management of social networks, resolving guest issues and monitoring reviews. Finally, the restaurant manager makes an appropriate document at the end of each reporting period. All of these items can be found either in the job description or in the contract.

If we consider each item in more detail, we can find many other job responsibilities and functions of the employee. For example, to ensure proper preparation of a restaurant for work, it should come one hour before the opening of the institution and leave at least an hour later. The employee must be ready at any time to appear in the hall, answer a guest's question or solve a conflict. He needs to control all his employees, if necessary, send them to training, and also deal with the distribution of duties. If the team does not have a human resources department, then the manager is also engaged in staff recruitment: posting a vacancy, conducting interviews.

Through this employee, various departments interact. He must keep under control both commodity purchases, and the condition of equipment, and the maintenance of documentation, and scheduling personnel. In most cases the restaurant manager is even responsible for such a global task as creating the image of the institution.

Primarily the institution is getting ready to start. An hour before the opening, the employee must assess the readiness of jobs, check the lateness of employees and, if necessary, assess the conformity of their appearance with a dress code. During this hour, the manager usually draws up a report for the previous shift, checks the cash desk, and also holds a planning meeting either only with the managers or with the employees of the hall. Summing up, setting goals and solving difficult moments takes place at the planning meeting.

In addition, the task of the restaurant manager is approval of procurement, check of waybills. On an everyday basis, the employee is engaged in tracking social networks, as well as checking the book of complaints and suggestions. If the restaurant has the ability to book tables and events, at the moment it is also controlled by the manager. During the day the manager communicates with visitors, oversees the work of all departments, checks the storage of products and interviews employees for theoretical knowledge.

The rights of a restaurant manager are not as extensive as duties. However, he has the opportunity to request and get acquainted with the information and documents necessary for the successful implementation of his functions. An employee can offer his immediate superiors any ideas for improving the activities of public catering establishments, as well as demand that all the necessary conditions for the performance of official duties be provided.

The restaurant manager has a number of responsibilities. For example, if he does not perform his functions or does it wrong, then the head may well hold him accountable in accordance with labor law. If the employee commits especially serious offenses, he will be punished in accordance with the administrative, criminal or civil codes. When causing material damage to the restaurant, a corresponding penalty will follow.

Since the restaurant manager performs a huge number of various functions, the requirements for the job seeker are quite high.

For a restaurant manager leadership qualities are extremely important. It is he who controls, motivates and organizes the work of subordinates, therefore, for coordinated work in relation to the boss, there must be both respect and recognition of his authority. In addition, the unofficial leader of the institution should always be ready both to come to the rescue and make a strict reprimand. An employee does not have to be super communicative, but he should be a good psychologist. His responsibilities include building the right social climate in the team, as well as preventing and eliminating conflict moments.

Since the restaurant manager must have time to complete numerous tasks every day, mastering time management is an essential quality.

The restaurant manager must be able to handle money and manage costs. As it is he who controls the purchase of products and write-offs, and, if necessary, equipment repair, the ability to work with a large material flow is very important. Moreover, it is this employee who is responsible for calculating revenue. It is important that the manager possesses organizational skills, because it is under his leadership that almost all the processes that take place are implemented. The employee should be prepared to act as a “liaison link” between the higher authorities and subordinates. This implies how to communicate to the employees the orders of the authorities, and to inform the director about the requests of the employees.

In the event that the restaurant does not have an economic department, the manager will have to assume this function. For example, it was he who should track outdated or spoiled furniture in time and organize the purchase of new ones. A great plus is the employee's controlling skills, as well as the ability to notice details. The need for brand promotion creates the need for knowledge of the best marketing methods and the application of the most effective strategies.

Of course, the manager of a restaurant or cafe should have relevant experience in the restaurant business. As a rule, those employees who are familiar with the business from the inside out become excellent managers — that is, they used to work as waiters or administrators. Lack of relevant experience for the employer is a clear reason for refusal. Besides, the manager needs to be aware of all current legislation.

Today, the education of a restaurant manager is not such an important factor as his experience and practical skills. Nevertheless, proper start still requires appropriate training. The choice of educational institutions to become a restaurant manager is quite wide. For example, in Moscow, you can apply to the Institute of Industrial Management, the Russian State Humanitarian University or the Moscow State Institute of Tourism Industry named after Yu. A. Senkevich. You should be guided both by the “speaking” profile “Hotel and Restaurant Management”, and by such programs as “Restaurant Activities”, “Technology and Organization of Restaurant Service” or “Technology of Products and Organization of Catering”.

Already during work, visits to various continuing education courses are welcome. Alternatively, it could be training for managers of catering establishments or a course on effective sales and service management in a restaurant.