WHAT DOES A RESTAURANT MANAGER DO?

Published: Dec 19, 2025 - The Restaurant Manager builds and leads a high-performing team by focusing on staff welfare, safety, motivation, and continuous development through effective on-the-job training. This position ensures the smooth and efficient operation of the department by upholding performance standards, optimizing bar layout for space and comfort, and maintaining service excellence for every guest. The manager also handles customer complaints professionally and works to identify and resolve service-related issues to enhance overall guest satisfaction.

A Review of Professional Skills and Functions for Restaurant Manager

1. Restaurant Manager Additional Details

  • Operations Planning: Plan and organize day-to-day operations of the restaurant.
  • Service Design: Determine types of services to be offered.
  • Staff Recruitment: Hire, train, and instruct staff.
  • Team Supervision: Monitor staff performance and prepare work schedules.
  • Customer Service: Handle customer complaints.
  • Safety Compliance: Monitor compliance with safety and hygiene regulations.
  • Supplier Management: Research new suppliers and negotiate prices for food and other supplies.
  • Marketing Support: Participate in marketing plans and procedures.

2. Restaurant Manager Key Accountabilities

  • Operations Management: Run day-to-day operations at Thai by the Beach Restaurant.
  • Procedure Compliance: Ensure staff are following operational procedures.
  • Staff Recruitment: Responsible for staff recruitment and training.
  • Financial Forecasting: Accountable for forecasting and budgeting.
  • Menu Planning: Work with the chefs to help plan the menu.
  • Event Coordination: Organise the restaurant’s events and functions.
  • Cash Handling: Monitor daily banking and transactions.
  • Health Compliance: Ensure restaurant compliance with health and safety regulations.
  • Service Excellence: Maintain a high level of service.
  • Customer Satisfaction: Ensure customer satisfaction.
  • Reservation Handling: Assist in taking reservations and orders.
  • Guest Relations: Responsible for greeting guests.
  • Stock Control: Record and order stock, working with the F&B Manager on stock control.
  • Staff Training: Train the wait staff.

3. Restaurant Manager Duties and Roles

  • Service Management: Manage the food and beverage service to consistently meet high standards as defined by hotel and brand standards.
  • Service Coordination: Effectively control the flow of customers and interaction between front and back-of-house throughout service.
  • Sales Optimization: Ensure associates maximize all sales opportunities.
  • Brand Standards: Ensure associates consistently maintain brand standards and high levels of customer service.
  • Customer Relations: Handle all customer inquiries in an appropriate and professional manner.
  • Transaction Management: Accurately manage all transactions during service.
  • Resource Planning: Manage associates’ schedules, stock, and wastage levels.
  • Quality Assurance: Ensure standards are maintained at a superior level on a daily basis.

4. Restaurant Manager Roles and Responsibilities

  • Staff Management: Demonstrate the ability to hire, train, supervise, and discipline all staff.
  • Guest Coordination: Check in-house and arrival guest lists and keep track of VIP guests.
  • Staff Scheduling: Arrange staff line-ups for discussions and organize staff for guest dining periods.
  • Brand Standards: Ensure all staff demonstrate Four Seasons standards.
  • Schedule Monitoring: Check daily schedules through the ICS system.
  • Interdepartmental Coordination: Maintain interdepartmental relations to ensure superior service standards.

5. Restaurant Manager Accountabilities

  • Staff Management: Interview, hire, schedule, train, and motivate staff.
  • Service Briefings: Ensure all pre- and post-service line-ups are executed daily.
  • Financial Forecasting: Forecast revenue and expenses for dinner and control wage and supply costs.
  • Floor Leadership: Provide hands-on leadership on the floor by monitoring service, guest satisfaction, and service flow in the restaurant.
  • Payroll Administration: Complete payroll information and monitor labor reports.
  • Safety Compliance: Maintain safety, health, and sanitation standards.

6. Restaurant Manager Responsibilities

  • Service Operations: Run service for up to 40 guests, providing outstanding customer service, supervising front-of-house staff, and working collaboratively with the kitchen team.
  • Customer Relations: Build strong relationships with existing and new customers.
  • Beverage Management: Oversee the wine and cocktail list.
  • Team Leadership: Lead the front-of-house team, including rostering, recruiting, training, and fostering a positive, collaborative work environment.
  • Budget Management: Manage budget and expenses.
  • Sales Performance: Achieve targets for sales, spend per head, and beverage cost percentages.

7. Restaurant Manager Details

  • Team Development: Build an efficient team of staff and ensure continued improvement by taking an active interest in the welfare, safety, development, and motivation of the staff.
  • Staff Training: Ensure that all staff receive on-the-job training and have the necessary skills to carry out their duties with maximum efficiency.
  • Operational Supervision: Supervise the efficient operation of the department, ensuring that the agreed standards of performance are achieved.
  • Space Planning: Arrange the bar layout and arrangement of furniture and equipment in a way that minimizes waste of space and maximizes customer comfort.
  • Service Excellence: Offer the highest possible standard of service to each individual guest.
  • Complaint Resolution: Deal with any customer complaints and analyse and address all faults.

8. Restaurant Manager Duties

  • Guest Satisfaction: Ensure excellence in guest satisfaction through commitment to a ''Do Whatever It Takes'' attitude and a hands-on, lead-by-example management style.
  • Team Leadership: Utilize leadership skills and motivate employees to ensure cost control and effective labor management.
  • Operational Inspection: Inspect the establishment and observe workers and guests.
  • Regulatory Compliance: Ensure compliance with occupational health and safety standards and liquor regulations.
  • Administrative Accuracy: Ensure paperwork accuracy, including daily sales summary reports, petty cash reimbursement forms, and payroll records.

9. Restaurant Manager Responsibilities and Key Tasks

  • Guest Experience: Curate an unforgettable and personalised experience for guests from start to finish.
  • Customer Loyalty: Forge loyal relationships with guests and locals to promote repeat clientele.
  • Sales Optimization: Maximise and identify opportunities to sell products and experiences that suit guests' needs.
  • Cost Control: Manage financial cost measures, including beverage and wage costs.
  • Team Coaching: Coach the restaurant team to uphold service and quality standards.

10. Restaurant Manager Additional Details

  • Roster Management: Manage staff rosters and perform all activities as the Director’s representative.
  • Staff Oversight: Oversee the decisions and actions of subordinate staff.
  • Kitchen Supervision: Manage the Head Chef or Sous Chef as the Director's representative and ensure all kitchen operations and procedures are followed.
  • Maintenance Reporting: Report any required repairs and maintenance to the Directors.
  • Administrative Support: Record pool administration, EOD, and related support in line with pool policies.
  • Cross-Functional Coordination: Cooperate proactively with the company Accountant, HR, Marketing, and Admin.
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