Dark Mode

Restaurant Manager Job Description: 2024 Updated Template

An image of a restaurant manager with the staff

Restaurant managers play a crucial role in the success of any dining establishment. They are responsible for overseeing all aspects of the restaurant’s operations, from ensuring food quality and customer satisfaction to managing staff and maintaining profitability. Restaurant managers must possess a combination of strong leadership, organizational,

An image of a restaurant manager with the staff

From creating work schedules and managing restaurant costs to ensuring a positive dining experience and beyond, a restaurant manager is a critical position in any dining establishment, to ensure that business operations run smoothly.

Here’s everything you need to know about a restaurant manager job description, from responsibilities to skills and qualifications.

39,600 food service manager job openings are projected every year
[Source: U.S. Bureau of Labor Statistics]

Restaurant Manager Job Overview

A restaurant manager or general manager is responsible for a restaurant’s overall operation and success.

This includes tasks such as hiring and training staff, managing inventory costs and ensuring compliance with health and safety regulations.

In addition, this type of manager is in charge of scheduling and overseeing employees, and maintaining and promoting a positive image for the restaurant.

A general manager typically reports to the restaurant owner, a district manager or a regional manager.

Restaurant manager responsibilities

Higher-Level Restaurant Manager Positions

While a restaurant manager typically refers to a general manager who directly oversees the daily operations of a restaurant, there are several other types of managers within the hospitality industry.

Related: How To Write a Job Description

1. District Manager Job Description

A restaurant district manager is responsible for overseeing multiple restaurant operations within a certain location.

Typically, a district manager travels to different restaurant locations within their district to monitor restaurant operations, provide guidance and support to restaurant managers and ensure that each location is meeting company standards and expectations.

A district manager reports to the regional manager or corporate manager.

2. Regional Manager Job Description

A restaurant regional manager is responsible for overseeing multiple restaurant operations within a region.

This type of manager acts as a bridge between the corporate office and the individual restaurants in their region, while providing support, guidance and direction to the general managers at each restaurant location.

A regional manager directly reports to the corporate manager.

3. Corporate Manager Job Description

A restaurant corporate manager is responsible for overseeing the operations and management of all the restaurants within a restaurant chain or franchise.

Corporate managers review and analyze data from all restaurant locations to make strategic decisions that will benefit the company as a whole, such as identifying new opportunities in the market, opening new locations or closing locations that aren’t generating revenue.

In addition, a corporate manager works with district and regional managers to ensure consistency and compliance with company standards across all restaurants.

Restaurant manager hierarchy


The responsibilities of a restaurant manager include:

  • Hiring, training and overseeing restaurant servers and other staff
  • Creating and managing staff schedules
  • Evaluating staff performance
  • Processing payroll
  • Managing front-of-house and back-of-house teams
  • Supervising food preparation and service
  • Ensuring the restaurant adheres to health, safety and sanitation regulations
  • Ensuring all registers and end-of-shift closeouts are properly balanced
  • Monitoring the restaurant’s expenses
  • Monitoring the restaurant’s income
  • Addressing customer needs
  • Managing customer complaints
  • Overseeing the upkeep and maintenance of the restaurant’s facilities and equipment

Skills & Qualifications

Some of the most common skills and qualifications needed include:

  • Previous experience in the food and beverage service industry
  • Knowledge of general restaurant operations, including food planning and preparation, purchasing, personnel management and sanitation and health codes
  • Excellent interpersonal and communication skills
  • Excellent problem-solving skills
  • Exceptional leadership skills
  • Excellent customer service and financial management skills
  • Ability to delegate and prioritize tasks
  • Attention to detail and organizational skills
  • Ability to manage operating costs in accordance with the restaurant’s budget
  • Friendly and positive attitude
  • Physical strength to stand for long hours from opening to closing shop
  • Strong work ethic

Poll: What traits make a great restaurant server?

Related Restaurant Manager Career Advice

Related: How To Write a Job Description

Related Job Descriptions

Restaurant Salaries & Job Opportunities

This field is for validation purposes and should be left unchanged.