Restaurant managers are responsible for interviewing, hiring and firing employees. It’s also a manager’s responsibility to handle staff training and scheduling, but those duties may be delegated to an assistant manager. Customer service is a constant concern for restaurant managers who hope to gain repeat business from patrons. Managers must coordinate activities between the kitchen and dining room to ensure a restaurant’s service is efficient.Placing orders for food, equipment and supplies may fall under a restaurant manager’s purview. Some restaurants have executive chefs who handle food and supply orders. Managers are responsible for tracking food costs and raising menu prices when necessary.It’s up to a manager to ensure a restaurant complies with health, safety and labor laws. An assistant manager may be responsible for overseeing the order and cleanliness of the kitchen and dining room to avoid health and safety violations.
Interested in becoming a restaurant manager?
Try one of these courses
- OHS Representitive
- OHS Coordinator
- Skills Academy Short Course Certificate in Customer Relations Management
- Skills Academy Advanced Certificate in Customer Relations Management
- Skills Academy Certificate in Customer Relations Management
- Skills Academy Short Course Certificate in General Management.
- Skills Academy Skills Certificate in General Management
- Skills Academy Proficiency Certificate in General Management
Last updated: October 25th 2016