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Shwe Myanmars
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Manager, Restaurant

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Manager, Restaurant

   (0 reviews)


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Roles & Responsibilities

Restaurant Managers are in charge of overseeing, coordinating, organizing, and assessing all operations entailed in the effective and smooth-running of food services establishments. These professionals plan and direct the execution of a wide variety of tasks including overseeing the financial aspects of the restaurant, such as incomes and expenses, managing revenues, and being in charge of employee schedules and payroll. A Restaurant Manager’s main goal is to ensure top quality service and products which is what increases the establishment’s recognition, customer affluence, and, eventually, profits.

It is not common, yet not unheard of, for Restaurant Managers to participate in the actual process of food preparation; that task usually falls to the operative staff (e.g. Executive Chefs and cooks). However, in smaller restaurants the line that divides the functions of the Restaurant Manager and the Executive Chefs are often blurred and both positions may even be occupied by the same person. In these cases, the Restaurant Manager usually has a background in food preparation and food services management.


  • Directing training, motivation, schedule planning of personnel.
  • Managing the inventory of food supplies and equipment and ensuring the appropriate restocking or repairing.
  • Overseeing the quality and sanitary status of supplies and equipment.
  • Ensuring that all sanitary regulations are met and followed by all employees.
  • Providing customers with the appropriate compensation when food or service quality standards are not met.
  • Overseeing and monitoring staff schedules, duties, and responsibilities.
  • Reviewing financial transactions.
  • Building a network of vendors.
  • Overseeing the administrative aspects of a restaurant or any other form of food service establishment:
  • Creating a list of services to be offered to customers that includes production costs and incomes of the necessary personnel;
  • setting, monitoring, and assessing standard procedures for staff performance, duties, and responsibilities;
  • estimating food and beverage costs;
  • supervising inventory of food supplies, as well as equipment status, and ensuring the appropriate restocking and repairing;
  • overseeing restaurant revenues, ensuring that the profit margin is acceptable, and adjusting prices of services accordingly;
  • coordinating with kitchen staff, servers, and other restaurant teams in the preparation, organization, and execution of menus and other related activities;
  • ensuring that all food preparation processes meet the pre-established quality, portion sizes, and sanitary standards;
  • overseeing the cleaning processes of linen, dining room, kitchen, cutlery and all utensils; and
  • in some cases, ensuring the establishment is properly locked up, as well as guaranteeing that all kitchen equipment such as stoves, grills, and ovens are properly shut and all systems switched off.
  • Developing marketing strategies and implementing advertising, promotional campaigns, and planning events (e.g. happy hours, food and beverage deals, and food festivals) to increase business and boost interest in the establishment:
  • Promoting and selling catering services to potential and existing customers as well as renting out the restaurant for private events.
  • Creating a friendly and welcoming environment for both customers and staff.
  • Managing restaurant staff:
  • Interviewing and hiring new employees, as well as supervising their overall performance;
  • establishing shifts and schedules for employees, as well as managing sick and maternity leaves and vacations;
  • promoting teamwork to ensure optimum service and that customers’ needs are met;
  • making sure that customer service meets the expected levels of quality; and
  • providing customers with the appropriate compensation when quality standards are not met.
  • Monitoring and keeping track of service complaints and feedback from customers to ensure satisfaction with both food and service.
  • Managing administrative operations:
  • Reviewing financial transactions;
  • managing monetary responsibilities and controlling budget expenses and limits;
  • preparing and administering the payroll;
  • ensuring that all restaurant-related paperwork (e.g. taxes, permits, and licenses) adheres to the laws and regulations that apply and are up-to-date;
  • keeping track of financial statements and payroll records, as well as employee records, to ensure safe-keeping; and
  • overseeing financial operations such as payments, bills, and tips.
  • Developing a business network of vendors:
  • Coordinating and conducting supplies arrangements to establish delivery of food, beverages, and other restaurant and bar supplies.
  • Ensuring health and food safety standards and regulations are followed, as well as the company’s security policies:
  • Taking care of reported incidents or injuries and resolving any unsafe work conditions;
  • overseeing cleaning and maintenance of equipment and facilities; and
  • overseeing safety training and certifications of staff.

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  • Nearest MRT/LRT Station
    Clarke Quay
  • MRT/LRT Line
    North East Line (NEL)

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