Restaurant management involves various roles, including front of house and back of house managers, sales managers, and area and district managers. Responsibilities include overseeing employees, handling customer complaints, managing inventory, and ensuring restaurants operate efficiently.
Consumers are often unaware of the amount of management required to ensure a restaurant functions properly. There are restaurant manager jobs that need to be filled to operate the dining areas and others that are needed to efficiently operate the kitchens. Then, there are higher levels of management that are often employed to oversee groups of restaurants within a chain.
There are usually two different managers on site at restaurants where customers receive full service. One such restaurant manager job usually pertains to front of house (FOH) supervision. The FOH manager can also be called the service manager. It is usually your job to work with employees such as servers, bartenders, and hostesses. There is usually a wide range of responsibilities she has over these individuals.
It will likely be necessary for the FOH manager to be involved in some part of the interview process for candidates that she will oversee if they are hired. Scheduling and disciplinary actions are often handled by this individual. In addition to working with team members, the service manager also deals directly with customers. She can walk around the restaurant interacting with them and handling complaints. She is also usually responsible for applying discounts and issuing refunds.
Another of the common on-site restaurant manager jobs concerns the supervision of the back of the house (BOH). A BOH manager is often referred to as a kitchen manager. He usually works with employees involved in food preparation and perhaps maintenance. This individual has many of the same administrative tasks as the FOH manager.
In addition, the kitchen manager is generally responsible for ensuring that the restaurant is adequately stocked with all items needed to operate on a daily basis. This can include food ingredients, cleaning supplies and transport containers. In some cases, he may have to develop or approve menus or daily specials. He must also ensure that food is prepared to standards before being served.
Some restaurants have large merchandise departments where they sell items like signature sauces, t-shirts, and children’s items. These establishments often require people to take up a third category of restaurant manager jobs. These individuals, known as sales managers, are usually responsible for overseeing the sales force, ordering and managing merchandise, and dealing with customers.
There are restaurant manager jobs that are usually held by individuals who do not stay on site. These individuals are often referred to as area managers and district managers. Both roles often require travel to multiple facilities and may require an individual to remain in a particular location if there are issues such as low revenue or a large number of customer complaints. An area manager usually has responsibility for multiple establishments in a given area, such as a city or county. It is usually your responsibility to ensure that these restaurants are operating as they should and to resolve issues raised by the managers of these establishments.
A district manager is an overseer of a larger area. It is usually your responsibility to work with various area managers to ensure they are effectively doing their job. The district manager may report directly to headquarters.
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