If your head chef is responsible for managing the kitchen and producing great food, the restaurant manager is accountable for the smooth functioning of the establishment and many other duties. This role comes with multiple responsibilities, and it is often difficult to find someone who can do it all and yet keep a smile on their face.
Along with the general administration of the staff, managing internal operations, being the POC between the customer and the staff, it is also important to have technological skills, financial planning and budgeting aptitude, conflict resolution skills, and a learning mindset.
Tips To Streamline Restaurant Manager Duties In The UAE
Possessing multiple professional and interpersonal skills, a restaurant manager is the leader of the team of employees at the restaurant. Here’s a checklist of some skills that are a must-have for a great restaurant manager –
- Communication & decision-making skills
- Multitasking and decisive
- High emotional quotient with qualities like empathetic, cooperative, considerate, and understanding
- Patient and the ability to handle customer reviews effectively
- Team management and leadership skills to inspire their team members and subordinates
Given this diverse role expected from one person, we have listed down some quick tips that you can use to streamline your restaurant manager duties.
1. Resource Management
The smooth functioning of the restaurant’s operations and achieving the goals are the primary job of the restaurant manager. But the manager is also expected to ensure that the restaurant sees a good profit. As a manager, it is mandatory to keep looking for ways to increase profit margins, reduce costs, and properly allocate the resources such as people, finances, or even technology if needed.
2. Menu & Pricing
Curating the menu is the job of the head chef, but the manager supervises the entire process to ensure that the restaurant won’t be running on any loss and gaining enough profits based on the items. The menu can also change seasonally to reflect the fresh produce or any change in the pricing strategy. The pricing must be decided so that it earns revenue and meets the expectations of the customer.
3. Supporting The Staff
The restaurant manager’s responsibility also includes supervising and supporting the rest of the staff. To do this, they must have a good knowledge of all the roles in the restaurant so that they can easily hop on board during rush hours. The manager is also responsible for creating staff performance reviews. The responsibility of scheduling also falls on the manager. Sometimes, they have a helping hand to take care of, so that the work is scheduled around the employee’s commitments.
4. Finance Management
Even though handling bills and transactions fall under the purview of the cashiers, depending on the restaurant policy, managers play a strategic role in setting sales goals, setting policies in place for better money management, and ensuring there is enough cash flow to pay the employees and vendors.
5. Sales Goals
Every establishment has different policies. A manager may or may not be fully involved in the target-setting process, but it is their job to ensure that the staff meets them. Setting daily goals, hourly sales targets, table turnover, long term planning such as increased month/quarterly sales, reduced stock costs are some aspects that the manager oversees.
The managers are also experienced in how policies and operations directly impact the staff morale and the pace of work. They are the ones who are expected to share feedback and suggestions for improvement.
6. Hiring, Onboarding & Training
The responsibility of hiring new employees and onboarding them falls directly onto the shoulders of the restaurant manager. They are completely involved in the process right from filling the vacancy, seeking new candidates, and providing initial training to the new staff. In some establishments, managers also have the liberty to create their innovative training procedures to ensure the best outcome.
7. Conflict Resolution
Restaurant managers are mediators whenever a conflict arises. It is their duty to take an impartial stand and find a solution that benefits both parties without causing any further arguments or disagreements. No matter the circumstances, a manager is also expected to maintain calm and provide support whenever necessary.
8. Understanding Technology
Managing inventory levels can be more manageable once you access the right POS system. Managers are responsible for looking after inventory levels, directly impacting costs, food preparation, and customer experience. Every restaurant operates with different technology, but a POS system is a must-have for restaurant managers who are already overloaded with a multitude of tasks.
Technology can also help automate specific processes and make the restaurant operations efficient. A manager’s job is to manage a restaurant’s operations and build a friendly environment and foster great relations with the customers. If your restaurant services, food, and hygiene are top-notch, profits will flow in provided you have a manager who is the office’s face and fuel.
