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Restaurant Manager
Hospitality

How to become a Restaurant Manager

What does a Restaurant Manager do?

Think you've got the business acumen to deal with kitchen nightmares? You should be a Restaurant Manager…As a Restaurant Manager, you’ll be responsible for the day-to-day running of a restaurant. This could range from organising bookings and overseeing staff, through to dealing with customer complaints and making sure the premises is up to code and meets all health and safety requirements.Day-to-day responsibilities may vary depending on the size and style of the restaurant, but typical duties could also include:
  • Hiring and managing staff
  • Writing up shift patterns
  • Overseeing stock levels
  • Managing budgets and looking after the financial state of the business
  • Analysing sales performance, setting targets and organising promotional offers
  • Writing and co-ordinating menus
  • Acting as front-of-house staff, and dealing with any customer complaints

Is a career as a Restaurant Manager right for me?

To be successful as a Restaurant Manager, excellent interpersonal and customer service skills are absolute necessities.You may often have to deal with difficult customers (and/or staff), and your ability to stay calm under pressure and effectively diffuse the situation will go a long way at gaining the respect of your clientele. An ability to stand the heat in the kitchen may also be preferable, but is not essential for this position.Other key skills include:
  • Superior business acumen
  • Confidence
  • The ability to lead by example, and motivate your team
  • Excellent organisational and delegation skills
  • A friendly and welcoming approach

Explore your opportunities

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Career progression and salary expectations for a Restaurant Manager

1

Assistant Restaurant Manager

| Up to £20,000
2

Restaurant Manager

| Up to £35,000
3

Area Manager

| Up to £45,000

Get qualified as a Restaurant Manager

A degree is not necessary to become a Restaurant Manager, although it may be preferable for some employers. Excellent management ability and a good level of experience will generally be more important to progress at this position.

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What's it like to be a Restaurant Manager?

"I've always been a bit of a foodie, but my cooking leaves a lot to be desired (excellent beans-on-toast aside). After working as a Kitchen Porter and helping out around the kitchen, I quickly realised front-of-house was much more me. I worked my way up from Waitress, through to Supervisor and, eventually, Manager. Although the hours can be long, delivering an excellent experience and wholesome food keep me coming back for more. Also, it doesn't hurt when it comes to lunch breaks…"

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