Restaurant Manager: Responsibilities

In the cities, new restaurant chains, cafes, bars and so on are opening. Almost all establishments have their own menu, a range of drinks, special rules for staff, relations with suppliers and so on. All the intricacies should be monitored by specially trained people with a certain set of qualities, skills and experience. This post is called - the manager of the restaurant. In this article we will examine what exactly is required of a person in this position.

Who is the restaurant manager?

Each public institution of food and rest has its own spectrum of actions that someone must perform. In leadership positions, there may be several people, or one that controls several areas of business at once. The owners of the institution are not so often interested in current routine affairs, but someone still needs to perform them.

Such cases may include relationships with suppliers of products and supplies, relationships with staff on discipline and wages, monitoring the proper fulfillment of labor obligations, primary accounting, reviewing documentation, personnel matters, resolving disputes with customers and much more. As can be seen from the list, the job manager of the restaurant is quite extensive and time-consuming. However, this activity is paid accordingly.

Market demand

It is enough to go out on a busy street to see a huge number of the most diverse catering establishments. And each of them needs its own manager. Of course, restaurant business owners prefer to hire people who are experienced, outgoing and endowed with some useful human qualities. Not always even education plays a decisive role. But still, the demand for this profession is quite large. If the goal is to get it, it will not require much work to achieve it. A good restaurant manager is the basis of the successful course of affairs of the whole institution.

Human qualities necessary for work

Any position implies a set of certain characteristics in a person. Including character traits. The manager of the restaurant is a public person, he has to communicate a lot with completely different people (both friendly, and dissatisfied, and important partners, and unwanted visitors). With all you need to find a common language, resolve the conflict or conclude a profitable agreement (for the supply of products, for example).

That is, the manager must be an open, socially active, communicative person. Organizational skills are also important. Closed celebrations, the formation of cooperation in the team, relations with customers and partners - all this must be able to organize at the best level. A sense of time, the ability to work in multitasking mode, a good memory for priority to-do lists - all these are not the last character traits in such work that a restaurant manager should have.

Skills, abilities and knowledge

The duties of the restaurant manager include monitoring compliance with regulatory legal acts, provisions, laws on the functioning of food establishments. The manager must know the rules for conducting entrepreneurial activity, the rules for the trade support of consumers. The duties of the restaurant manager also include the regulation of cooperation between the structural units of the institution.

From a person in this position, knowledge of the basics of dietary, healthy nutrition, knowledge of the prescription ingredients of dishes included in the menu is required. This is necessary in case the client is at a special restriction of certain products for health reasons or has allergic reactions to the components of the menu. The work of the "Restaurant Manager" in this case consists in consulting the client on the preparation of food and the ingredients used in it.

Education

The managing administrator of the restaurant is a leading position, and therefore rather high demands are made on the candidate for it. Including they concern education. In respectable restaurants and cafes, they prefer to hire people with basic or complete higher education in the field of "Food industry", "Food technology", "Technology and engineering of the food industry" and the like. A person should be well versed in the nuances and subtleties of restaurant business. In addition, the makings of a good public relations manager are required of him.

Appearance of candidates

In the field of trade and restaurant business, an important role is played by the appearance of staff and management positions. Presentability is one of the decisive factors in hiring a restaurant manager. A person will have to represent the whole organization, be, in essence, the person and the visiting card of the institution. Pleasant features, well-groomed hair and hands, a sense of style in clothes should be at the highest level.

Many restaurants provide uniforms for waiters, cooks and other staff. However, the manager often chooses his appearance himself and is not burdened with the obligation to wear a general uniform. That is why the candidate for the position must be aware of his position in the company and select things according to etiquette.

Restaurant Manager Responsibilities

The duties of the restaurant manager include the following items:

• implementation of leadership activities to improve the quality of customer service and the characteristics of dishes offered in the menu;
• ensuring the interaction of enterprise units;
• must ensure timely deliveries of products, raw materials, consumables at the request of the departments of the institution;
• must check whether the documents accompanying the goods and services are filled out correctly;
• makes a menu, determines the prices of dishes and alcohol;
• controls the behavior of the staff and its attitude towards visitors, solves conflict situations;
• deals with the design of halls, considers advertising projects, organizes public relations;
• ensures the availability of uniforms for employees;
• monitors the implementation of safety measures;
• monitors the safety of inventory of the organization;
• takes measures to implement the requirements of the owners and senior management;
• organizes places and conditions of rest for employees during a break;
• familiarized and applies in practice the legislative documentation for the industry.

Restaurant Manager Rights

For the quality performance of their duties, each restaurant manager is endowed with the following rights:

• has the right to take any action to eliminate and correct violations and cases of non-compliance with internal regulations;
• receives all social guarantees provided by law;
• may require assistance and assistance in the exercise of his rights and in relation to his job duties;
• the right to demand the creation of the necessary conditions for work;
• can get acquainted with any draft documents that are related to his work obligations;
• has the right to request any information, materials and conditions that relate to its activities;
• has the right to advanced training;
• has the right to notify the authorities of all identified violations, inconsistencies;
• has the right to make proposals to improve working conditions and the functioning of the organization as a whole.

Salary expectations in different cities

For any person, the size of the salary is one of the decisive factors determining the desire to get a job. In Moscow, in restaurants and cafes of the average level, the manager's salary is on average from fifty to eighty thousand rubles. Some large institutions offer jobs with a salary of 150 thousand rubles.

In St. Petersburg, Volgograd, Rostov-on-Don, this vacancy has approximately the same cost of labor. It fluctuates in the range from forty to seventy thousand rubles a month. Most vacancies show salary by agreement. This means that the exact salary will be set in the organization based on the results of the interview, revealing the degree of competence, education, and characteristics of the candidate. The better these indicators are, the higher the salary can be set.

The first months of employment are often a probationary period and are paid much lower. This period should not last longer than three months under the law.