Restaurant Manager Job Description 2025

A Restaurant Manager is responsible for overseeing the daily operations of a restaurant. They manage staff, handle the restaurant's finances and ensure guests' satisfaction by maintaining high standards of food quality and service.

Wondering what you can do to find the best Restaurant Managers? We’ve created five Restaurant Manager job description templates you can use for a job ad if you’re looking for a Restaurant Manager to work in your restaurant.

Moreover, you can read through our Restaurant Manager job description guide. We've laid out the job duties and qualifications ne­eded for this role in a clear and simple way — he­lping you attract top candidates who would be a good fit.

Restaurant Manager Job Description Template

Download this template in PDF or Word format and customize it to your specific needs, so you can find the perfect candidate to help keep your restaurant clean and organized.

This template is versatile and can be adapted for Restaurant Manager roles in a wide range of dining establishments, whether it's a fast-casual spot, fine dining or a fine-dining restaurant.

Food and Beverage Manager Job Description Template

This Food and Beverage Manager job description is designed to fit larger, more diverse environments like hotels and resorts where the scope of food service extends beyond just a single restaurant. 

Unlike a typical Restaurant Manager, this role often includes overseeing room service, banquets, multiple dining outlets and large-scale event management.

It involves broader responsibilities — including overseeing events, room service and multiple dining locations — making it an ideal fit for more complex food and beverage environments.

Food and Beverage Manager Job Overview

 

We are hiring an experienced Food and Beverage Manager to join our team at [Hotel/Resort Name].

Your main duties will include managing and coordinating all food and beverage operations across multiple outlets, ensuring exceptional service and quality standards, supervising staff and maintaining a positive guest experience.

Additionally, you will be responsible for the overall profitability of the food and beverage department, ensuring compliance with health and safety standards and implementing effective strategies for growth.

The ideal candidate for this Food and Beverage Manager position should possess strong leadership organizational and communication skills, have a solid understanding of managing food and beverage services in a hospitality setting and be dedicated to providing a top-tier guest experience.

If this sounds like you, we encourage you to apply!

Salary: $70,000–$85,000/year
Benefits and perks: Performance-based bonus, dining discounts, on-site accommodation options, health insurance, 401(k), paid holidays, professional development opportunities
Schedule: Full-time (40 hours per week)

Duties & Responsibilities

• Oversee and manage food and beverage operations for multiple outlets (restaurants, bars, room service, banquets)
• Supervise, train and develop food and beverage staff across various departments
• Ensure all food and beverage offerings maintain high standards of quality and presentation
• Oversee inventory management, including ordering and stocking of supplies
• Ensure compliance with health, safety and hygiene standards across all areas
• Develop and implement strategies to increase sales, enhance guest experiences and boost profitability
• Collaborate with the culinary team and event coordinators to create tailored menus for special events
• Prepare regular financial reports and analyze the performance of the food and beverage department

Experience Requirements & Skills

• Prior experience in a food and beverage management role within a hotel or resort setting
• Strong leadership and team management skills
• Excellent guest service skills with the ability to lead by example
• Exceptional organizational and multitasking abilities
• Familiarity with inventory control and ordering processes
• Experience managing budgets and controlling costs
• Ability to handle high-pressure situations with composure
• In-depth knowledge of food safety regulations and best practices
• Proficient in food and beverage management software
• Physical stamina for long shifts, including standing and walking for extended periods
• Ability to lift up to 50 pounds

Education and Certification

• High school diploma or GED
• Bachelor’s degree in hospitality management or a related field preferred
• Certification in food safety management (ServSafe or equivalent)

Bar Manager Job Description Template

This Bar Manager job description is tailored for establishments that feature a dedicated bar area, such as restaurants, hotels, resorts and standalone bars or pubs. 

In many cases, the Bar Manager reports directly to the Restaurant Manager or General Manager, ensuring that the bar operates smoothly as part of the overall dining or hospitality experience. 

This role involves overseeing bar operations, managing staff, ensuring top-notch customer service and handling inventory and financial aspects of the bar.

Bar Manager Job Overview

 

We are looking for an experienced Bar Manager to lead our beverage team at [Bar/Restaurant/Hotel Name].

In this role, you will be responsible for managing daily bar operations, maintaining high standards of service and product quality, training and supervising staff and ensuring an exceptional guest experience. You will also be in charge of inventory management, maintaining compliance with health and safety regulations and tracking the financial performance of the bar.

The ideal candidate for this Bar Manager position has strong leadership skills, excellent customer service abilities and a thorough understanding of beverage management. If you have a passion for creating memorable bar experiences and a knack for team leadership, we encourage you to apply!

Salary: $55,000–$65,000/year
Benefits and perks: Performance-based bonus, staff discounts, health insurance, 401(k), paid time off, training and advancement opportunities
Schedule: Full-time (40 hours per week), including evenings, weekends and holidays

Duties & Responsibilities

• Oversee day-to-day operations of the bar, ensuring smooth service and a welcoming atmosphere
• Supervise, train and schedule bar staff, ensuring a well-functioning team
• Manage bar inventory, including ordering supplies and ensuring adequate stock levels
• Develop new drink recipes and seasonal cocktail menus
• Monitor and ensure compliance with liquor laws and health and safety regulations
• Address customer complaints and feedback in a professional manner
• Track bar sales and profitability, analyzing performance to optimize efficiency and revenue
• Collaborate with the restaurant or general management team to integrate bar promotions with broader venue activities

Experience Requirements & Skills

• At least two years of experience as a Bar Manager or similar supervisory role in the hospitality industry
• Previous experience as a Bartender, Sommelier or similar is strongly preferred.
• Strong leadership and interpersonal skills
• Excellent customer service abilities, with a focus on creating a welcoming bar environment
• Ability to manage and motivate a team effectively
• Solid understanding of bar operations, including inventory management and sales tracking
• Familiarity with health and safety regulations, as well as local liquor laws
• Proficient in point-of-sale (POS) systems and bar management software
• Creative approach to drink creation and menu development
• Ability to handle high-pressure situations and ensure consistent service during busy periods
• Physical stamina to stand and walk for extended periods
• Ability to lift up to 50 pounds

Education and Certification

• High school diploma or GED
• Certification in responsible alcohol service (RSA, TIPS)
• Bartending training or certification preferred
• Bachelor’s degree in hospitality management or a related field is a plus

Catering Manager Job Description Template

This Catering Manager job description is ideal for businesses that offer catering services for events, corporate functions or private parties. 

The role can be found in various types of companies, including hotels, resorts, large restaurants, catering companies and event planning agencies. 

Catering Managers oversee the planning, coordination and execution of catering services, ensuring smooth operations and client satisfaction at all types of events.

Catering Manager Job Overview

 

We are looking for an experienced Catering Manager to join our team at [Company Name]. As the Catering Manager, you will be responsible for overseeing all aspects of catering services, including menu planning, staff coordination, client relations and logistical management. 

You will work closely with clients to understand their needs and ensure that all catering services meet or exceed expectations. This role requires strong organizational, leadership and customer service skills to manage events ranging from small private gatherings to large-scale corporate functions.

The ideal candidate for this Catering Manager role has experience managing catering operations, strong interpersonal skills and the ability to handle multiple events simultaneously. If you have a passion for event planning and food service, this role is perfect for you!

Salary: $60,000–$75,000/year
Benefits and perks: Performance-based bonus, dining and catering discounts, health insurance, 401(k), paid time off, professional development opportunities
Schedule: Full-time (40 hours per week), including evenings, weekends and holidays

Duties & Responsibilities

• Oversee all aspects of catering services, from initial client consultation to event execution
• Work closely with clients to plan menus and accommodate dietary restrictions and preferences
• Manage and schedule catering staff, including servers, chefs and support personnel
• Oversee logistics for events, including venue setup, service flow and event timelines
• Ensure compliance with health and safety regulations at all catering events
• Address any client concerns or last-minute changes to ensure a smooth event experience
• Manage the financial aspects of catering operations, including budgeting and cost control
• Market and promote the catering services to attract new clients and increase revenue

Experience Requirements & Skills

• Prior experience in catering management or a similar role within the hospitality or events industry
• Strong leadership and team management skills
• Excellent communication and customer service skills, with the ability to work closely with clients
• Exceptional organizational and multitasking abilities, especially in handling multiple events simultaneously
• Familiarity with menu planning and catering logistics
• Experience managing budgets and controlling costs
• Knowledge of food safety regulations and standards
• Ability to work well under pressure and ensure timely, high-quality service
• Proficient in event management and catering software
• Physical stamina for long shifts and on-site event management

Education and Certification

• High school diploma or GED
• Bachelor’s degree in hospitality management, event planning or a related field preferred
• Certification in food safety management (e.g., ServSafe or equivalent)

Dining Room Manager Job Description Template

This Dining Room Manager job description is designed for higher-end restaurants or establishments that focus on providing a refined, organized and elevated dining experience. 

Unlike the broader responsibilities of a Restaurant Manager, the Dining Room Manager typically focuses solely on the actual dining area, overseeing front-of-house operations, guest relations and the flow of service. 

In many cases, this role is found in upscale restaurants or venues with private dining or function rooms, where personalized service and attention to detail are key.

Dining Room Manager Job Overview

We are seeking a detail-oriented and customer-focused Dining Room Manager to join our team at [Restaurant Name].

As the Dining Room Manager, your primary responsibilities will include managing the front-of-house staff, ensuring a seamless and enjoyable guest experience, maintaining high standards of service and coordinating private dining or event functions.

You will work closely with the kitchen and bar teams to ensure smooth communication and service delivery during shifts.

The ideal candidate for this role will have excellent leadership and communication skills, experience in a high-end dining environment and a passion for delivering exceptional guest experiences. If this sounds like you, we encourage you to apply!

Salary: $50,000–$65,000/year
Benefits and perks: Quarterly bonus, dining discounts, health insurance, 401(k), paid time off, training and advancement opportunities
Schedule: Full-time (40 hours per week), including evenings, weekends and holidays

Duties & Responsibilities

• Manage daily front-of-house operations, ensuring efficient and organized service
• Supervise, train and schedule front-of-house staff, including Servers, Hosts/Hostesses and Bussers
• Oversee guest seating, table turnover and reservations to optimize the dining room flow
• Ensure that all guests receive excellent service, addressing any concerns or special requests
• Coordinate with the kitchen and bar teams to ensure timely and accurate order delivery
• Oversee private dining and function rooms, ensuring personalized service for events
• Monitor and maintain dining room inventory, including linens, silverware and table settings
• Implement service standards and train staff on proper guest interaction and service techniques

Experience Requirements & Skills

• Prior experience in a supervisory role within a high-end restaurant or similar hospitality setting
• Strong leadership and team management skills
• Excellent communication and interpersonal skills, with a focus on guest relations
• Ability to handle high-pressure situations and ensure smooth service during busy periods
• Familiarity with reservation systems and front-of-house management software
• Strong attention to detail and organizational skills
• Knowledge of fine dining service standards and etiquette

Education and Certification

• High school diploma or GED
• Bachelor’s degree in hospitality management or a related field is a plus
• Certification in food safety or service management (e.g., ServSafe) preferred

Step-by-Step Guide to Writing a Restaurant Manager Job Description

If, for some reason, you'd still prefer to write a Restaurant Manager job description from scratch, follow these steps:

1. Choose a suitable job title

When creating a job title for your Restaurant Manager job description, it's important to consider the specific responsibilities and focus of the role in your establishment. 

Depending on the size and type of restaurant, you might use different titles to reflect the level of seniority or specialization required. For example, you should choose a specific title like "Bar Manager" or "Dining Room Manager" for roles that focus on particular areas of the restaurant. 

Always ensure the title is clear and aligns with industry norms so candidates know exactly what to expect.

2. Describe the Restaurant Manager's role in your establishment

In the introduction or overview, mention the skills, qualities and personality traits you're looking for in Restaurant Manager candidates. You may briefly mention some of their key duties and responsibilities but it's best to go into further detail about those in a later section.

Also, don't forget to specify the salary, benefits and schedule because providing this information upfront makes your job ad more transparent and compelling.

• Salary: The salary for the Restaurant Manager position can be an estimate (e.g., $70,000/year) or a range (e.g., $65,000–$75,000/year).
• Benefits: List all the employee benefits you offer to your employees, such as bonuses, healthcare coverage, free meals, paid parental leave, 401(k), paid time off, commuter benefits and any additional perks.
• Schedule: Clarify whether the position offers a full-time or part-time schedule and specify work hours if possible. Restaurant Managers are typically full-time roles and they often require evening and weekend shifts due to the nature of the hospitality industry.

3. List key duties and responsibilities

Provide a detailed list of Restaurant Manager duties and responsibilities in your establishment. These duties will often vary depending on the type of establishment, such as fine dining, quick-service or bars. For instance:

• In fine dining establishments, the Restaurant Manager might be more involved in ensuring a high level of customer service, managing relationships with VIP clients and working closely with the kitchen to coordinate timing and dish presentation.
• In quick-service restaurants, their responsibilities may focus more on high-volume staffing, efficient operations and ensuring rapid customer service without sacrificing quality.
• In high-volume bars, the Bar Manager might focus more on managing Bartenders, ensuring responsible alcohol service and managing large inventories of beverage stock.

Some of the common duties across all types might include:

• Training and managing staff
• Maintaining inventory and overseeing supply orders
• Ensuring compliance with food safety regulations
• Resolving guest complaints and issues efficiently
• Managing daily operations, including opening and closing procedures
• Monitoring financial performance and controlling costs
• Coordinating with kitchen staff to ensure smooth service
• Creating schedules and managing payroll

4. Specify the experience and skill requirements

When it comes to Restaurant Managers, it's highly recommended to hire candidates with previous experience in a supervisory role within the hospitality industry. That said you might want to indicate the following:

• Minimum number of years in a leadership/supervisor role
• Minimum overall work experience (including relevant entry-level roles)
• Previous experience in a particular type of establishment (e.g., fine dining, quick-service or high-volume bar)

Also, make sure to include both soft and hard skills required for the role. Examples of soft skills for Restaurant Managers are leadership and problem-solving skills, whereas hard skills can include knowledge of food safety regulations and familiarity with restaurant management software.

5. State education and certification requirements

This Restaurant Manager job description section covers the qualifications and level of educational attainment. When writing this section, be clear about which items are a must and which are highly preferred for the role.

Qualifications typically include certifications and training courses, such as ServSafe Manager. As for education requirements, many restaurants ask only for a high school diploma or equivalent, while some might also require a bachelor's degree.

6. Add contact and company information

Allow Restaurant Manager candidates to reach out with questions or submit applications by sharing the following information in your Restaurant Manager job ad:

• Contact person
• Contact email address
• Contact phone number

Also, provide some background information about your company to give potential candidates a better understanding of your restaurant's culture, values and mission.

You can effectively convey the company culture in your Restaurant Manager job description by briefly mentioning your company's core values and mission statement.

Here's an example:

At [Restaurant Name], we believe in more than just exceptional cuisine. Our mission is to create memorable dining experiences through genuine hospitality, culinary excellence and a commitment to community.

Extra Tips for Writing an Effective Restaurant Manager Job Description

When writing your Restaurant Manager job description, pay attention to the following things:

• Don't overwhelm candidates with an overly extensive list of skills and qualifications. You want your job description to be as clear and concise as possible. So, it’s best to limit it to the essentials that are to be expected from someone in a managerial role.
• Provide an insight into your workplace culture and the type of clientele you serve. The latter is especially important for Restaurant Managers as they will be interacting with customers on a daily basis.
• Mention some cool benefits and perks such as paid holidays, health insurance and employee discounts. You might also want to include others (e.g., bonus and car allowance) that are usually reserved for higher-level employees. This could increase your chances of having more Restaurant Manager applicants.
• Bring up opportunities for professional development and career advancement to attract candidates focused on growing their careers.

Make sure your language is inclusive so it appeals to a diverse range of applicants. Although 56% of all Restaurant Managers in the U.S. identify as Caucasian, it’s important to make sure people of different ethnicities don’t feel excluded from the job ad.

For more tips and guidelines, check out our comprehensive guide on how to write a job description.

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