The Restaurant Manager is responsible for everything guests and staff experience in the outlet. They lead front and back of house, control food and labour costs, maintain hygiene and service standards, and drive sales.
Also known as: Outlet Manager, Restaurant General Manager, F&B Manager
The responsibilities a Restaurant Manager owns and the duties they perform.
The job information and the skills this role needs.
How to measure whether a Restaurant Manager is succeeding.
In Piplhr, KPIs become recurring daily and weekly reports that each person submits - see Reporting & KPI tracking.
The Restaurant Manager is responsible for everything guests and staff experience in the outlet. They lead front and back of house, control food and labour costs, maintain hygiene and service standards, and drive sales.
Key responsibilities include: deliver outlet sales, food cost and labour cost targets; lead, schedule and develop front and back of house teams; maintain food safety, hygiene and licence compliance; ensure consistent guest experience and resolve complaints; control inventory, wastage and supplier quality.
Technical skills: Food cost and inventory control, Food safety standards, POS and delivery platforms, Roster planning, P&L basics. Soft skills: Leadership under pressure, Guest handling, Team motivation, Decision making, Attention to detail.
A Restaurant Manager typically reports to the Owner, Area Manager or Operations Head.
Hotel management degree or diploma preferred, with 4-8 years in restaurants, with 2+ years in a management role.
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