Roles & Responsibilities Hospitality Leadership Managing Financial Budgets & Monitoring Costs Maintaining Financial Records & Reports Hiring & Training Staff Rostering Staff Handling Employee Issues & Conflicts Ensuring Customer Satisfaction & Building Customer Relationships Planning Menus, Pricing & Maintaining Food Quality Managing Inventory & Ordering Supplies Maintaining Environmental, Food Safety & Sanitation Practice 1. Hospitality Leadership
The role of a restaurant manager is to lead the restaurant. They drive company culture and customer satisfaction by managing every aspect of a restaurant to ensure it runs smoothly and makes a profit. This requires both hard and soft skills to effectively juggle priorities, motivate staff, be creative in increasing revenue and stay ahead of the competition. It also requires financial, marketing, supply chain and employee management skills. To level up, restaurant managers must also optimise policies and procedures because lower outgoing c...