Essential Restaurant Management Skills and How to Master Them

You've been working as a server, bartender, host, or busser for some time. You love the restaurant industry, and are looking to develop your career, take on more responsibility, and become a leader.

But you have a lot of questions.

How do you start moving up? What are the restaurant management skills you need to succeed and how do you acquire them? Is it difficult to get the right training? Do you need a degree?

According to the National Restaurant Association, there will be 1.6 million new restaurant jobs created by 2029.1 At the same time, managers still cite hiring and turnover as their number-one concern in a survey conducted by?The Restaurant News.

The difference between the number of jobs, and the number of qualified candidates to fill them means there is a lot of opportunity to move up.

And if you think you need a formal education to get there, that's not always the case. In fact, according to the same survey by the National Restaurant Association, nine in 10 managers got their start in an entry-level position.

So let's take a look at what a restaurant manager does, what skills they need, and how to brush up on those skills.

What Exactly Does a Restaurant Manager Do?

A restaurant manager is responsible for the day-to-day operations of a restaurant. According to Indeed.com and the Bureau of Labor Statistics (BLS) restaurant manager's are responsible for the following:2

• They hire the?front-of-house ?staff, and, depending on the type of restaurant, the back-of-house staff, as well. (If there is a head chef, they may handle the kitchen staff.)
• They?build staff schedules , sign off on hours and oversee payroll (if there is no central Accounts Payable).
• They make sure the front of the house and (if there is one) the bar is stocked. If they work in a QSR, they make sure the kitchen is stocked, too.
• They make sure company rules and protocols are followed.
• In smaller establishments, they may?plan the menu .
• They act as middle-man between staff and owners, or corporate headquarters.
• They manage budgets and submit profitability reports.
• They attend meetings and give input on how to improve restaurant profitability.

According to the BLS, food service managers, which include restaurant managers, earn a median pay of $54,240 per year, and they usually hold at least a high school diploma (though that's not always the case).

Restaurant Manager Roles and Responsibilities

Indeed lists some of the typical roles and responsibilities of a restaurant manager:3

Hire, Train, and Supervise Staff

The average hourly employee turnover rate for food service stands at 155 percent, according to the?Nation's Restaurant News.? So a good portion of a restaurant manager's time is spent seeking out talented candidates who are a good fit for the restaurant's clientele, concept, and team. They will hire staff for the front of the house and, depending on?the type of restaurant , the back of the house, as well.

They are also responsible for scheduling staff, filling gaps when team members call in sick or don't show up, handling payroll, resolving employee conflicts and other issues, and fostering a positive, team-oriented work environment.

To really excel, restaurant managers need to be great at managing time and competing priorities, and have excellent leadership and interpersonal skills.

Recommended Download:?Free Restaurant Schedule Excel Template

Food Safety Procedure and Creating Safe Work Conditions

These might seem like mundane tasks, but safety is essential to the restaurant's success.

Restaurant managers make sure food is prepared properly and in a clean environment. They ensure staff wear appropriate attire (hats, hair nets, gloves, etc.), wash their hands, and tables and tableware are always clean for the next guest.

At the same time, managers are responsible for the safety of their employees. They should have a deep knowledge of OSHA and other regulations and make sure all employees are trained on those regulations and are following them.

This is where close attention to detail and deep knowledge of the restaurant industry play huge roles.

Follow and Enforce All Other Company Policies

The restaurant manager sets the standard for all other employees to model.

They should a good example by adhering to?all restaurant policies ?concerning dress, behavior, customer service, drink and food presentation, and other procedures prescribed by restaurant owners or upper management.

Managers show employees how invested they are in the restaurant's success. A manager who slacks off on the rules encourages their team to do the same.

Meet Revenue Objectives

Restaurant managers work closely with either upper management, if the restaurant is part of a larger chain, or with the owner of the restaurant. They report on monthly or quarterly revenue goals and whether they were met–or not.

They also help set revenue goals and come up with ways to meet them, whether that be through new, higher-priced dishes, a menu redesign for more profitability, or?marketing ideas ?to get more people through the door.

To do that, managers should be good with budgets, have a mind for business, and have a flare for creativity when determining how to increase sales.

Audit and Order Supplies

Restaurant managers keep a close eye on inventory. Not only do they keep track of?what inventory to order ?and when, they conduct audits for the front of the house (napkins, placemats, straws, etc.) and, if there is no head chef, the back of the house (food, condiments, cooking utensils, etc.).

They determine how frequently supplies are running out, where they can save money by changing vendors or products, and monitoring for theft.

This is another part of the restaurant where extreme attention to detail and strong organizational skills come in handy.