Restaurant managers hold many responsibilities. They typically are supervisors to cashiers, front-line staff, cooks, and greeters.
Most frequently they report to general managers.
Organize and conduct pre-shift and departmental meetings.
Hire and train all restaurant staff.
Make sure that the equipment in the restaurant is up-to-date.
Make sure that the restaurant is clean, the food is being handled properly, and the fire exits and procedures are clearly enforced.
Resolve issues in case of conflicting situations arising from a communication gap between customers and restaurant staff or among the staff members.
Most restaurant managers have prior restaurant experience before becoming a restaurant manager.
Minimum qualification a person should have is a high school degree, but there are a few managers who have higher degrees in culinary arts.
The restaurant manager frequently takes continuing education courses in customer service, management, accounting, bookkeeping, etc.