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Restaurant Manager Duties and Responsibilities

The document outlines the duties and responsibilities of various roles in a restaurant. The restaurant manager oversees all daily operations and management tasks. The executive chef plans menus and food preparation. Cooks prepare ingredients and cook food. Dishwashers clean dishes and kitchen areas. The assistant manager assists the manager and oversees staff, while the head waiter manages front-of-house staff like waiters who serve customers.

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Jovelyn Villaflor
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
2K views

Restaurant Manager Duties and Responsibilities

The document outlines the duties and responsibilities of various roles in a restaurant. The restaurant manager oversees all daily operations and management tasks. The executive chef plans menus and food preparation. Cooks prepare ingredients and cook food. Dishwashers clean dishes and kitchen areas. The assistant manager assists the manager and oversees staff, while the head waiter manages front-of-house staff like waiters who serve customers.

Uploaded by

Jovelyn Villaflor
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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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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