Restaurant Manager Duties and Responsibilities

Restaurant
Manager/Owner
Assistant
Restaurant Executive Chief
Manager
Head Waiter Cooks
Waiter/Waitress Dishwasher Assistant Cooks
Restaurant Manager Duties and Responsibilities
 Coordinating daily restaurant management operations

 Delivering superior food and beverage service and maximizing customer satisfaction
 Responding efficiently and accurately to restaurant customer complaints
 Regularly review product quality and research new vendors
 Organize and supervise shifts
 Appraise staff performance and provide feedback to improve productivity
 Estimate future needs for goods, kitchen utensils and cleaning products
 Ensure compliance with sanitation and safety regulations
 Manage restaurant’s good image and suggest ways to improve it
 Control operational costs and identify measures to cut waste
 Create detailed reports on weekly, monthly and annual revenues and expenses
 Promote the brand in the local community through word-of-mouth and restaurant events
 Recommend ways to reach a broader audience (e.g. discounts and social media ads)
 Train new and current employees on proper customer service practices
 Implement policies and protocols that will maintain future restaurant operations
Executive Chef Duties and Responsibilities
 Planning and directing food preparation and culinary activities

 Modifying menus or create new ones that meet quality standards
 Estimating food requirements and food/labor costs
 Plan and direct food preparation and culinary activities
 Supervise kitchen staff’s activities
 Arrange for equipment purchases and repairs
 Recruit and manage kitchen staff
 Rectify arising problems or complaints
 Give prepared plates the “final touch”
 Perform administrative duties
 Comply with nutrition and sanitation regulations and safety standards
 Keep time and payroll records
 Maintain a positive and professional approach with coworkers and customers
Cook Duties and Responsibilities
 Setting up workstations with all needed ingredients and cooking equipment

 Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
 Cooking food in various utensils or grillers
 Check food while cooking to stir or turn
 Ensure great presentation by dressing dishes before they are served
 Keep a sanitized and orderly environment in the kitchen
 Ensure all food and other items are stored properly
 Check quality of ingredients
 Monitor stock and place orders when there are shortages
Dishwasher Duties and Responsibilities
 Collecting used kitchenware from dining and kitchen areas

 Loading and unloading washing machines
 Washing specific items by hand (e.g. wooden cutting boards, large pots and delicate china)
 Store clean dishes, glasses and equipment appropriately
 Set up workstations before meal prep begins
 Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours
 Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary
 Check washing machines’ operation and promptly report any technical/performance issues
 Remove garbage regularly
 Sanitize the kitchen area, including the floor
Assistant Cook duties and responsibilities
 Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling
food ingredients
 Cleaning and sanitizing the food preparation areas based on company and industry hygiene
codes and health and safety standards
 Washing, disinfecting and properly storing cooking and kitchen utensils and equipment
 Buying, weighing and storing ingredients and food supplies
 Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and
ovens
 Managing inventory, unloading supplies and organizing the storeroom
Assistant Restaurant Manager Duties and Responsibilities
 Researching new wholesale food suppliers and negotiating prices

 Calculating future needs in kitchenware and equipment and placing orders, as needed
 Overseeing restaurant staff performance, ensuring quality dining
 Coordinate communication between front of the house and back of the house staff
 Prepare shift schedules
 Process payroll for all restaurant staff
 Supervise kitchen and wait staff and provide assistance, as needed
 Keep detailed records of daily, weekly and monthly costs and revenues
 Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
 Monitor compliance with safety and hygiene regulations
 Gather guests’ feedback and recommend improvements to our
Head Waiter Duties and Responsibilities
 Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to
ensure a smooth running operation
 Conduct regular training sessions with the assigned team in line with the departmental SOP’s
 Monitor duty schedules for the respective team
 Ensure the proper appearance and grooming of assigned employees
 Work towards the timely set up of the assigned Food & Beverage outlet, according to the meal
settings and in line with the opening hours
 Handle the welcome of arriving guests and their seating through the hostess and take over, if
she is not available
 Maintain a professional and friendly relationship with the outlet patrons to ensure their well-
being
 Familiar with the outlets menu, promotional activities and other relevant issues concerning the
outlet and the hotel
 Contribute to meet and maximize the monthly revenue budget for the respective outlet
Waiter or Waitress Duties and Responsibilities
 Provide excellent customer services

 Always strive towards best customer satisfaction
 Greet customers and present menus
 Make suggestions based on their preferences
 Take and serve food/drinks orders
 Up-sell when appropriate
 Arrange table settings
 Keep tables clean and tidy at all times
 Check products for quality
 Deliver checks and collect payments
 Cooperate and communicate with all serving and kitchen staff
 Adhere to all relevant health department rules/regulations and all customer service guidelines

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Restaurant Manager Duties and Responsibilities

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Restaurant

Head Waiter Cooks

Waiter/Waitress Dishwasher Assistant Cooks

Restaurant Manager Duties and Responsibilities

 Coordinating daily restaurant management operations

Executive Chef Duties and Responsibilities

 Planning and directing food preparation and culinary activities

Cook Duties and Responsibilities

 Setting up workstations with all needed ingredients and cooking equipment

Dishwasher Duties and Responsibilities

 Collecting used kitchenware from dining and kitchen areas

Assistant Cook duties and responsibilities

Assistant Restaurant Manager Duties and Responsibilities

 Researching new wholesale food suppliers and negotiating prices

Head Waiter Duties and Responsibilities

Waiter or Waitress Duties and Responsibilities

 Provide excellent customer services

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