In the modern restaurant business, the manager is one of the most significant posts. It is he who ensures the normal operation of the institution. It may seem to someone that this position is not so complicated. But in fact, the restaurant manager has to perform just a huge number of tasks.
Restaurant manager: the origins of the profession
Despite the fact that catering establishments have existed since ancient times, the profession of manager appeared in them more recently. This is easily explained. Previously, the owner of the restaurant performed the duties of the restaurant manager directly. It was he who had the honor of meeting guests and controlling the staff of the institution. As an official, the post "restaurant manager" appeared in the 20th century in France. In Russia, this profession was first entered into the register only in 1995.
What does a manager do?
What should a restaurant manager do? The responsibilities of this professional are to resolve issues related to guest services. The manager is responsible for such aspects of the work of the institution as the regulation of the work of waiters, lighting, interior design, cleanliness in the room. This professional should be invisible to customers, but at the same time set the main tone of the work of the entire institution.
Requirements for candidates for the position of manager
Both women and men can hold the position of manager in a restaurant. However, most often the choice falls on the female candidates. It is believed that women are inherently more flexible and easier to get out of conflict. Natural charm very often helps reassure dissatisfied guests.
Here are just some of the qualities that a candidate for a restaurant manager should have:
- stress resistance;
- calm
- ability to make decisions promptly;
- management skills;
- ability to resolve conflicts;
- excellent memory and composure;
- accuracy, neat appearance;
- talkativeness and determination.
In addition, knowledge of foreign languages is welcome.
If you are interested in the vacancy of a restaurant manager, whose responsibilities are given below, be sure to study the basic information about the standards of service in the restaurant business.
Restaurant Manager Responsibilities
What is the responsibility of a restaurant manager? Let's look at them all in order.
- The manager is supposed to meet visitors, escort them to the table and help them choose a place. The person holding this position should be polite and polite. You should also take into account the wishes of customers to choose a table and a waiter. The duties of the manager include monitoring the work of the waiters and adjusting it.
- Organization of various events: weddings, anniversaries, birthdays. It is the restaurant manager who takes the order and discusses all the details of the organization of the event. The duties of the administrator also include providing transportation in the event of a field event.
- The restaurant manager also has the function of monitoring and reporting. Reception of correspondence and systematization of documentation is also handled by the personnel manager in the restaurant. The duties of this employee are to keep records on a computer and the ability to handle cash registers.
- The duties of the restaurant manager also include the selection and training of waiters. A good manager should regularly conduct workshops and meetings aimed at staff development.The manager, based on his own observations, may well conclude that it is necessary to dismiss an employee.
- The restaurant manager must coordinate the work of waiters and security personnel. In addition, he must ensure that all waiters perform their work properly. Also, it is the manager who is responsible for maintaining the working environment in the team and resolving conflicts.
- The manager, who is also the manager, is involved in resolving conflicts with visitors. Its task is to monitor the situation in the institution and smooth out any misunderstandings in time so that they do not turn into a scandal. The administrator must remain calm in any situation.
- The manager must monitor the appearance of the premises. He is responsible for the lighting, cleaning and atmosphere in the restaurant. The manager should be directly involved in the design of the hall, discuss the features of the design with the designer. In addition, he is responsible for the purchase of small interior details such as napkins, paintings, tablecloths and candles.
- The restaurant manager retains the right to remove an employee who is not coping with his duties.
What should a restaurant hall manager do? The duties of this employee are to create a good mood and a comfortable atmosphere in the hall in any situation in the kitchen of the catering establishment.
Applicants for the vacancy of a manager: skills and qualities
As a rule, the following items are included in the duties of a restaurant manager for a resume:
- higher education;
- experience;
- skills in working with accounting programs.
Also, as additional points of the manager’s resume, you can specify:
- Foreign language skills;
- knowledge of the composition of the main dishes of the restaurant's cuisine;
- experience in management;
- experience in conducting field events;
- Ability to conduct business with high-ranking customers.
In order to successfully pass an interview as a restaurant manager, the duties and the principle of work should be studied thoroughly. For this vacancy, they often take former cafe employees who are familiar with all the features of the work: bartenders, waiters, and even kitchen workers. These people have already undergone some training and managed to learn the whole business from the inside. In addition, during the interview it would be nice to talk about their additional abilities: the ability to play the guitar, the availability of certificates and so on. In extreme conditions, all these skills can be useful.
Restaurant Manager Functions
As previously mentioned, the manager is engaged in planning the work of the entire catering establishment, directly organizing the activities of subordinates and monitoring the performance of their duties.
Here is a sample list that includes the responsibilities of a restaurant manager for a resume:
- planning and holding banquets and other events;
- division of duties between all employees;
- conducting training seminars for employees, providing comfortable conditions for the adaptation of new employees;
- monitoring compliance with safety standards;
- compliance with sanitary standards;
- conducting an inventory and monitoring the shelf life of products;
- cash reporting;
- viewing resumes and selecting candidates for the position of administrator;
- settlement of conflicts with cafe visitors.
Employees with experience in the restaurant business, waiters and bartenders usually apply for the post of manager. The salary of an employee in this position primarily depends on the degree of preparedness of the applicant, as well as on the profitability of the restaurant. The manager should always look impeccable. It is unacceptable to leave the workplace earlier or to be late. Typically, a manager comes to work an hour before opening to check if everything is in order.
Restaurant manager: subtleties of work
Without the work of a manager, it’s already hard to imagine any modern cafe or restaurant. A person in this position usually performs a huge amount of work, which seems completely invisible at first glance. But the manager is literally the face of the restaurant. It is he who meets visitors at the entrance and recommends them the best option for accommodation in the hall. The manager, even while serving guests, must carefully monitor the work of the waiters, adjust it or help depending on the situation.
The work of the manager in the organization of receptions
The manager takes on the main work of organizing large-scale events in the restaurant. In addition to compiling a banquet menu, he is planning the entire event, decorating the hall. In addition to the usual menu in each restaurant, as a rule, there is also a banquet. The administrator must thoroughly know all his positions and be able to tell guests about what a dish is.
In addition, the manager must determine how many waiters are needed to service the event, how many utensils, napkins and tablecloths are needed. When organizing off-site banquets, you should take care in advance of serving hot dishes, transporting the necessary equipment, and delivering personnel to the venue of the banquet. Managers play a key role in large events. They plan work on decorating the hall, organize the work of artists, and also think through all the technical issues related to the organization of their performance.
Staff control
One of the functions of a manager is to coordinate and organize the work of waiters, bartenders, washers, cleaners, and purchasers. All cooking work is usually organized by the chef, however, in some cases, the manager can also exercise control.
He constantly has to monitor:
- guest service
- how staff communicates with customers;
- relationships in the team;
- so that the staff looks neat;
- the process of serving drinks to the bartender;
- statement of accounts.
Staff recruitment
One of the most important tasks of a restaurant manager is to recruit staff. After all, it is very important to identify among the many employees exactly who has the necessary characteristics. The manager must monitor the skills and knowledge of the staff in the process. Based on the results of work, he needs to make a decision on increasing the employee or, conversely, on setting a trial period.
Bar manager
Relatively recently, a profession such as a bar manager has appeared in our country. Quite high demands are made on this specialist. The duties of the bar manager of the restaurant include the preparation of cocktail and wine lists, monitoring the operation of equipment. In addition, he must be able to serve and prepare cocktails, as well as serve wines and other drinks. In fact, this specialist organizes the work of the bar, makes sure that employees comply with the rules of communication with customers and sanitary standards, as well as safety requirements. In addition, the bar manager keeps track of goods, deals with timely replenishment of stocks.
Conclusion
As it turned out, the restaurant manager is one of the most important people in the catering establishment, on which development and success largely depend. Therefore, the owner must take the selection of manager very seriously. The manager must possess not only professional qualities, but also be able to establish contacts with visitors and resolve any conflict situations.