Consumers are frequently unaware of the level of management required to ensure that a restaurant runs smoothly. There are restaurant manager jobs that need to be filled to run the dining areas, as well as kitchen manager jobs that need to be filled to run the kitchens efficiently. Then there are the upper management positions, which are frequently used to oversee groups of restaurants within a chain.
In dining establishments where customers receive full service, there are usually two different managers on site. One of these restaurant manager positions is in charge of the front of the house (FOH). The service manager is another name for the FOH manager. Her job usually entails collaborating with other employees such as servers, bartenders, and hostesses. In general, she has a wide range of responsibilities in relation to these people.
If she is hired, the FOH manager will almost certainly be required to participate in some aspect of the interviewing process for the applicants she will be responsible for. This person is frequently in charge of scheduling and disciplinary actions. Aside from working with employees, the service manager also interacts with customers. She might go around the restaurant interacting with customers and dealing with complaints. In most cases, she is also in charge of applying discounts and issuing refunds.
Oversight of the back of the house is another common on-site restaurant manager job (BOH). A kitchen manager is another term for a BOH manager. He usually collaborates with employees who are involved in food preparation and possibly maintenance. This person performs many of the same administrative tasks as the front-of-house manager.
In addition, the kitchen manager is usually in charge of ensuring that the restaurant is fully stocked with all of the items required to run the business on a daily basis. Food ingredients, cleaning supplies, and take-out containers are all examples of this. He may be required to create or approve menus or daily specials in some cases. He should also make certain that the food is properly prepared before it is served.
Some restaurants have large merchandise departments where signature sauces, t-shirts, and children’s items are sold. A third category of restaurant manager jobs is usually needed in such establishments. These people, known as sales managers, are in charge of supervising salespeople, ordering and managing inventory, and dealing with customers.
There are some restaurant manager positions that are frequently held people who do not stay on-site. Area and district managers are two terms used to describe these people. Both of these jobs typically require frequent travel to various facilities and may require an individual to stay at a specific location if problems arise, such as low revenue or a high volume of customer complaints. An area manager is in charge of a large number of establishments in a specific area, such as a city or county. It is usually his responsibility to ensure that those restaurants are running smoothly and to address any issues that the managers of those establishments raise.
A district manager is a person who is in charge of a larger area. In general, he is responsible for collaborating with a number of area managers to ensure that they are performing their duties effectively. A district manager may report directly to a corporate headquarters.