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Restaurant Manager Job Description

A restaurant manager is a person who organizes and controls the operations of a restaurant by directing and overseeing the work and staff of the restaurant to deliver revenue and profit while maintaining quality services to their customers.

A restaurant manager should be well organized, enthusiastic, quick-witted, perceptive, visionary and creative, and have the ability to lead and persuade others, and make good decisions. They should be able to relate to a wide range of people and build good relationships with their customers and staff.

What does a Restaurant Manager do?

Restaurant managers may do some or all of the following:

Working Conditions

Restaurant managers may work long, irregular hours that include evenings, weekends and public holidays. They work in offices, restaurant kitchens and bars.

What is Required to Become a Restaurant Manager?

To become a restaurant manager, you may be promoted from within the establishment and up the ranks or you may go through a formal training program and obtain a degree or diploma in food service management, business administration or a similar discipline.


Just to give you an idea, some of the classes that you’ll be taking in college to obtain a degree in food service management may include:

Knowledge, Skills and Attributes

Restaurant managers need to have:


Alternative Careers

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