1. Restaurant Manager
Blake Boykin

2. Definition & Nature of Work
Restaurant managers, or general managers, keep their restaurants operating at a profit. To make a profit a restaurant must offer food, drinks, and service at prices the public is willing to pay. All restaurant activities are the manager's responsibility.
In some small restaurants the managers are also the owners and handle the business end of the operation. They buy food and beverages, advertise, and hire staff. They may also greet guests and seat them, serve as cashier, and even cook. This is especially typical of small, family-run restaurants.
In large restaurants managers' work is mainly administrative. While the executive chef is usually responsible for food preparation, the restaurant manager directs and coordinates the work of the rest of the staff. In certain restaurants, particularly those in hotels, managers may deal mainly with department heads. Nevertheless, restaurant managers must have a thorough knowledge of food service. They must also understand accounting, budgeting, credit policies, and banking methods.

3. Education & Training A management degree or culinary degree
Work in a variety of positions in the food industry
A high school diploma is necessary for anyone applying for a job as a restaurant manager; however, a college education including work in business administration is extremely useful.
More and more employers are seeking college graduates who have completed programs in restaurant management or taken courses in hotel and restaurant administration.

4. Responsibilities & Duties
Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
Check quality of deliveries of fresh food and baked goods.
Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
Select or create successful menu items based on many considerations, and assign prices based on cost analysis.
Recruit, hire, and oversee training for staff.
Schedule work hours for servers and kitchen staff.
Monitor food preparation and methods.
Restaurant managers have different duties depending on where they work. In most restaurants and food service facilities, the manager is assisted by one or more assistants. In large facilities, there is also an executive chef. The chef is responsible for the operation of the kitchen. The assistant managers oversee service in the dining room. In small restaurants, the executive chef may also be the manager. In fast food restaurants and other places open for long hours, there is often an assistant manager to oversee each shift.

5. Qualifications
Certification is optional for restaurant managers. It is rarely required for employment or advancement. However, certification as a Foodservice Management Professional (FMP) indicates a restaurant manager has strong skills. Managers who acquired their skills on the job may benefit most from certification. Applicants for the FMP must: Pass a written exam, complete a series of courses on food service management, and meet standards of work experience in the field.

6. Salary
Hourly Pay
Yearly rate by work experience

7. Employment Outlook/Working Conditions
Often work indoors, but may rarely work outdoors.
Often work nights and weekends, when restaurants are busiest.
Have a high level of social contact. They work closely with staff and deal often with restaurant patrons.
Must be sure that all details of the job are performed and their work is accurate. Errors could result in risks to the health and safety of others.
Supervise, coach, and train employees.
Often work unpredictable hours, to fill in for absent workers.
Must be constantly aware of changing events, such as staff or supply shortages.
Provide a service to restaurant patrons.
Often work 50 to 60 hours or more per week.
Are responsible for the work of servers and food preparers.
Are somewhat responsible for the health and safety of restaurant patrons and staff.
The need for restaurant managers will grow as people have more money to spend on dining out. Because there are more demands on their time, families will go to fast food and informal restaurants more often. The number of affluent people over the age of 55 is also growing. These factors will increase the demand for restaurants and people who manage them.
Job opportunities will be best for people who have a two- or four-year college degree in food service management. New restaurants are often part of a chain rather than independently owned. Thus, opportunities will be better for those in salaried jobs than for self-employed managers.

8. Opportunities for Advancement
Many managers advance by moving from small restaurants to larger ones. Larger restaurants generally offer greater challenges and better pay. Restaurant chain managers may advance to the position of regional manager or executive manager in the chain's central office. Some managers open their own restaurants.

9. Other jobs and fields of work
Executive chef – may also be the manager in smaller restaurants.
Chefs run the kitchen
Busboy – takes orders
Many busboys move up to become chefs