Introduction

Restaurants are not run by owners or servers, they are run by the managers. From administration to employee management, customer satisfaction to timely deliveries, a restaurant manager's job covers it all. She is someone who moves around the length and breadth of the restaurant floor at all times to make sure the business is running smoothly and efficiently. And this is what drives a restaurant, ensures profitability and also relationship building with customers. Ultimately, the goal of any restaurant business is to provide a pleasant and satisfactory dining experience to their patrons. Increased productivity, efficiency and ownership of work can lead to far greater customer satisfaction and thus increase sales, profits and footfall.


Also, the job responsibilities and scale of operations of a restaurant manager varies according to the size of the business. For example, if a manager is overseeing the workings of a chain of restaurants, she is likely to work out of a desk than the restaurant floor. While in case of small, single unit establishments, restaurant managers are more likely to be found at the premises on most days. Irrespective of the size of a restaurant, restaurant managers are like the heart of a business that pumps blood into the system and keeps it running.