6 restaurant manager tasks you won’t see in the job description

So, you want to become a restaurant manager? Are you up for the challenge?

You have big shoes to fill when it comes to leading and managing a team. 

That’s why restaurant managers are known to be one of the busiest yet accommodating people that you’ll ever meet!

Restaurant managers play a distinct and significant role that makes them highly respected by others.

You may aim to eventually be promoted to a management position or be directly hired for one.

Are you a born leader? Want to take the first step towards a career as a restaurant manager? Then our hospitality courses in Brisbane will help you in the process!

What are some things that a restaurant manager is typically responsible for?

Restaurant managers wear a lot of hats. There will always be roles, responsibilities, and different expectations for managers to fulfil.

That’s why it is important that you are fully trained, have industry background and thorough work experiences to thrive at the job. 

Before you earn your way in becoming a restaurant manager, you will need to familiarise yourself with some of the following standard duties, responsibilities, and skills needed for hospitality management:

• Staff management
• Staff hiring
• Financial planning and accounting
• Inventory management
• Operations
• Customer service
• Advertising

What else is a restaurant manager responsible for?

Other tasks you won’t typically find in the job description

The following are six management responsibilities that are less obvious than what’s listed above.

1. Filler tasks

The job as a filler for other roles under you as a restaurant manager is a must, especially if you have a no-call or no-show staff member. 

When emergencies happen or someone unexpectedly calls in sick, managers often need to step up to manage bookings, man the telephone, take orders, serve food, and clear tables.

You need to keep the operations running as usual, and make sure everyone is doing their work.

Filling up the spot of an absent staff may come as a surprise, but your responsibility as a team leader matters a lot in ensuring you can spring into action and fill this unexpected gap!

2. Doing quick fixes and general maintenance

Restaurant managers may need to become resourceful in handling general fixes and regular maintenance. Being detail-oriented is also important as there will be times that something breaks and needs to be fixed immediately.

When kitchen equipment breaks or indoor lighting needs to be replaced, managers need to apply quick fixes so as not to effect the experience of the staff. 

Contacts matter in finding solutions, as a restaurant manager should call an emergency plumber or a local electrician when need be.

Ensuring a great restaurant experience for your guests is critical; you need to be on top of everything, including minor issues that might grab your customers’ attention. 

3. Mentoring

Staff retention and camaraderie goes further than just managing a team. You also need to mentor them on an individual basis.

You may need to identify your team’s strengths and leadership potential in such a way that you can help them find their niche.

Mentoring is a form of one-on-one coaching that helps you connect with each of your staff. This ensures you can personally give them constructive feedback on their work and what they can do to improve.

You may also organise team building activities so that you can build rapport with your mentees and strengthen their relationships with their own co-workers, too.

4. Restaurant innovation, technology, tools, and methods

It always takes a keen eye to know what to improve and to create efficient processes and systems.

If you want to get ahead of your competitors, you may need to find ways to modify your restaurant and ensure it satisfies your customers’ every need – and expectation.

This is where innovation comes in. 

Restaurant managers may need to find more creative and unique ways of how to:

• Take orders fast
• Process payments
• Accept reservations online

Managers will have to be updated with the latest trends, news, and opportunities in hotels and restaurants to be more innovative and attentive to the needs and wants of most customers.

This can also help from an employer perspective, such as scheduling and payroll software, to ensure your team can easily access their rosters and are paid on time.

5. Conflict resolution

Having a good rapport and dealing with staff and customer conflict is important in managing a restaurant. No matter how much you want everyone to be as united and harmonious as possible, there will no doubt be disagreements.

Restaurant managers are tasked not to avoid conflict, but to effectively deal, manage, and solve it.

It takes a good deal of communication skills for you to effectively resolve conflicts and to arrive at the best possible solution for all parties involved.

6. Reputation management

Since the hospitality industry focuses on pleasing customers, restaurant managers face a challenge of maintaining good food, exceptional service, and a clean, welcoming environment.

In addition to running the restaurant on-site, managers will need to monitor the restaurant’s digital footprint too, such as online reviews or online directories and profiles.

What makes a good restaurant manager?

The positive qualities of a good restaurant manager help them succeed in the ever-changing and fast-paced hospitality industry.

Good attributes include:

• Patience and persistence
• Good interpersonal skills
• High energy
• Detail-orientation
• Problem solving skills

Study hospitality and management courses in Australia with Academia

Academia provides a range of hospitality courses perfect for those who want to take their leadership and management skills to the next level.

Our Brisbane campus provides you with hospitality and management courses including the Advanced Diploma of Hospitality Management. 
Call us on (03) 9671 4755 to learn more about our courses, or enquire online by filling the enquiry form.