Restaurant Manager: job description, salary, training, and latest mission offers

Restaurant Managers hold a pivotal managerial position within the hospitality industry, overseeing operations in restaurants, hotel F&B services, and pubs.

This page offers detailed insights into the restaurant manager job description, encompassing salary ranges, training opportunities, and the latest mission offers from Brigad.

Tasked with overseeing all front-of-house and customer-facing operations, Restaurant Managers, sometimes referred to as front of house managers, ensure the smooth operation of dining services. Depending on the establishment's size, a Restaurant Manager might directly oversee front of house operations or have a front of house manager reporting to them.

Their role is akin to that of a Head Chef, with one focusing on kitchen operations and the other on managing everything outside the kitchen.

What is a Restaurant Manager ?

In any restaurant operation, there are three roles that are essential managerial positions that ensure everything runs smoothly: Head Chef, Bar Manager, and Restaurant Manager. 

A Restaurant Manager's domain is the restaurant, and that usually includes the bar, with the Head Chef responsible for the kitchen. Even if there’s a manager above both of these job roles, their word is law in the restaurant, behind the bar, and in the kitchen. 

A Restaurant Manager is responsible for overseeing the restaurant, bar, maximising revenue, ensuring customers are happy, and working with the other key managers to come up with exciting and enticing drinks and food menus and daily specials (unless all of that comes from a centralised department ).

What does a Restaurant Manager do ?

A Restaurant Manager is responsible for maintaining a restaurant's revenue, quality and level of service, the customer experience, and smooth running of a restaurant. 

In most cases, this means managing a team of waiting staff, overseeing the bar (with a bar manager or line manager responsible for that), and working with the Head Chef, Sous Chef, or Chef de Partie to ensure the kitchen is running smoothly too, on any given day/shift. 

Restaurant Managers might also get involved in menu preparation, based on seasonal or consumer trends, what competing restaurants are offering, and work alongside the Head Chef to come up with new menus, and specials, depending on what an establishment offers. Restaurant Managers are also responsible for staffing, training, and rotas. A Restaurant Manager is also usually the one who replies to any customer complaints and online reviews.

What qualities define a Restaurant Manager ?

Restaurant Managers need to be quality, customer, and revenue-focused. A restaurant manager needs to be as good at managing staff as budgets and keeping customers happy. Attention to detail, budgetary management, and a commercial mindset make restaurant managers more successful.

The latest mission offers for Restaurant Managers across London

If you're a Restaurant Manager looking for short-term work and flexibility, follow these three simple steps to begin receiving mission proposals:

1. Register as self-employed Restaurant Manager before signing up for Brigad.
2. Download the app and sign up in minutes; it's free, and there's no commitment required.
3. Create and personalize your profile to start receiving mission proposals.

You're free to decide whether to accept or decline them.

How to find a Restaurant Manager with Brigad?

Hiring a skilled and experienced Restaurant Manager isn’t as easy as ordering a steak. You need someone with the right amount of experience who can be deployed in a new restaurant at a moment’s notice.

Looking for a Restaurant Manager?To find a qualified Restaurant Manager with the Brigad app, 3 steps are sufficient:

1. Create an account on the Brigad app or website (free registration and no commitment)
2. Set up your missions in a few clicks specify the required skills, dress code, equipment, duration, payment method, and more.
3. Submit your mission and let the algorithm handle the rest!

Once you set up a mission, it's sent to Restaurant Managers with the relevant skills in your area.

When a talent accepts, you'll be notified and can then connect with them directly.

All Restaurant Managers and other hospitality professionals undergo a strict vetting process to ensure the best match.

UK companies that are hiring Restaurant Managers

Trusted by over 10,000 businesses to reinforce their teams, Brigad is widely used by both large groups and independent businesses in every sector of the hospitality industry.

The platform offers a connection with thousands of highly qualified, self-employed hospitality professionals such as Restaurant Managers.

Typical Restaurant Managers employers include:

• National, regional or international chains
• Independent restaurants
• Pubs, cafes, bars and clubs
• Brasseries
• Hotel restaurants
• Cruise ships

UK Restaurant Manager salary ranges 

The salary of Restaurant Managers in the UK varies depending on factors such as experience, location, and the type of establishment. In London and Birmingham, and nationwide chain restaurants and hotels, Restaurant Managers will earn more than working for smaller pubs or restaurants in the countryside. 

On average, Restaurant Managers can earn anywhere from £27,000 to £37,000, often including bonuses and benefits. Depending on performance, you can earn more in high-profile restaurants or hotels.

How to become a Restaurant Manager ?

Becoming a Restaurant Manager is usually achieved through starting in a kitchen, behind a bar, or as a waiter in a busy restaurant. Once you’ve demonstrated an aptitude for customer service, managing and delegating, and maintaining a restaurant's quality and revenue, then you’ll have the experience to become a restaurant manager. 

When you can do all of that and a position becomes available, either in your establishment, somewhere else, or an exciting new Restaurant Manager mission through Brigad, it’s time to take the next step in your career.

‍How to become a self-employed Restaurant Manager?

To become a freelance Restaurant Manager, follow these essential steps:

• Register as a Sole Trader with HMRC: This is a crucial first step, requiring minimal paperwork and enabling legal self-employment.
• Obtain a UTR Number from HMRC: Secure your Unique Taxpayer Reference number, necessary for tax purposes and identification as a sole trader.
• Meet Eligibility Requirements: Ensure you're eligible for self-employment in the UK, especially important for non-EU international students who may face restrictions.
• Manage Your Tax Affairs: Be responsible for submitting an annual self-assessment tax return based on your income and expenses.
• Maintain Accurate Financial Records: Keep detailed records of all your income and expenses for tax purposes.
• Understand Tax Obligations: Familiarize yourself with tax bands and VAT requirements as they apply to self-employed professionals.

As a self-employed Restaurant Manager, you have the opportunity to explore diverse working options. This includes the ability to combine freelance projects with long-term contracts, providing a varied and dynamic career path. You also enjoy significant work flexibility, allowing you to select your work schedule and locations that best align with your personal goals and preferences.

Additionally, it's important to stay informed by regularly consulting official government resources for any updates or new information related to self-employment.

Why choose the position of Restaurant Manager ?

A Restaurant Manager job is a great way to progress in the hospitality industry and gain more managerial experience while also benefiting from a better salary than more junior roles. It’s also a useful career leap that can lead to more senior positions such as Food & Beverage Manager.

How to be a good Restaurant Manager ?

The best way to demonstrate proficiency that can lead to promotions and higher salaries or self-employed missions through Brigad is with competent restaurant, staff, and budgetary management. 

During more challenging times for the hospitality sector, that’s the best way to keep a restaurant running smoothly and profitably, and anything you can do to save costs without compromising on quality is worth investing in. As are ways to increase revenue whenever possible.

What are the working conditions for a Restaurant Manager ?

The working conditions for a Restaurant Manager can be dynamic and challenging, with a variety of responsibilities and environments. Key aspects include:

• Fast-Paced Environment: Restaurant management is typically fast-paced and can be high-pressure, especially during peak dining hours, special events, or seasons.
• Physical Demands: The role involves a significant amount of standing, walking, and moving around the restaurant. Managers may also need to assist with tasks like lifting heavy items or helping in the kitchen or with cleaning during busy times.
• Interpersonal Interactions: Daily interaction with staff and customers is a major component. This includes managing staff, dealing with customer complaints and requests, and ensuring a high level of customer service.
• Long and Irregular Hours: As mentioned earlier, restaurant managers often work long hours, including nights, weekends, and holidays. Their schedules may vary greatly depending on the restaurant's operating hours.
• Multitasking: Managers need to juggle various tasks simultaneously, such as overseeing food preparation, ensuring cleanliness, managing staff, and handling administrative duties.

Typical working hours of a Restaurant Manager

The typical working hours of a Restaurant Manager can vary significantly based on the type of restaurant, its location, and its operating hours. However, some common aspects of their working schedule include:

• Long Hours: Restaurant Managers often work long hours. A typical workweek can range from 50 to 60 hours, and it's not uncommon for managers to work more, especially during busy periods or when understaffed.
• Shift Work: Since restaurants operate beyond standard 9-to-5 business hours, restaurant managers frequently work shifts that include early mornings, late nights, weekends, and holidays.
• Split Shifts: In some cases, managers may work split shifts, where they work a few hours during the morning rush, take a break in the afternoon, and return for the dinner service.
• Weekends and Holidays: Working during weekends and holidays is common, as these are typically busy times for restaurants.
• Administrative Tasks: Outside of regular restaurant operating hours, managers often need to complete administrative tasks such as inventory management, scheduling, ordering supplies, and reviewing financials. This can sometimes be done during quieter hours or when the restaurant is closed to customers.
• Flexibility Required: Restaurant managers need to be flexible with their schedules. They may need to step in to cover for absent staff or handle unexpected situations like a sudden increase in customer volume or an event at the restaurant.
• Varying by Restaurant Type: In fine dining restaurants, hours might be more focused around lunch and dinner services. In contrast, fast-food or casual dining establishments might require a more constant presence throughout the day.

It's important to note that while the job can be demanding in terms of hours and flexibility, it can also be highly rewarding for those with a passion for the hospitality industry and a commitment to customer service.

What career progression is possible for a Restaurant Manager ?

The career progression for a Restaurant Manager offers a range of opportunities for advancement within the hospitality industry. Here's a potential path:

• From Restaurant Manager to Senior Management Roles: Restaurant managers with experience and a proven track record can progress to more senior roles within the industry. This often involves working closely with senior management and leveraging networking opportunities with industry professionals, which is particularly advantageous for those in national or international chains.
• Area Manager: As an area manager, one oversees several restaurants within a specific geographic area, like a city or region. Key responsibilities include maximizing profits, setting sales targets for individual locations, and ensuring consistent, high-quality customer service across all establishments. This position often serves as a stepping stone to other senior management roles.
• Senior Management Positions: After gaining experience as an area manager, opportunities may arise for higher-level management roles within the company, such as Director of Operations or Company Director. These positions involve strategic planning, policy-making, and overseeing multiple facets of the business at a higher level.
• Entrepreneurship - Opening a Restaurant: Many restaurant managers aspire to open their own establishments. This is a popular path, especially for those who have gained experience in independent restaurants or have a passion for a specific type of cuisine, theme, or clientele. Owning a restaurant allows for complete creative and operational control, but it also requires a deep understanding of business management, marketing, and the target market.
• Specialization in a Niche Market: Some restaurant managers choose to specialize in specific areas such as fine dining, fast casual, ethnic cuisines, or themed restaurants. Specialization can lead to becoming a recognized expert in that niche, opening opportunities for consultancy, franchising, or expanding into new markets.
• Consultancy and Advisory Roles: With substantial experience, restaurant managers can become consultants, advising new restaurants, or those looking to revamp their operations. This role leverages their expertise in restaurant management, customer service, and business operations.
• Corporate Roles in Hospitality Chains: Restaurant managers in larger chains may progress into corporate roles such as Brand Manager, Marketing Director, or Human Resources Manager, focusing on broader aspects of the hospitality business.

Continual professional development, keeping abreast of industry trends, strong leadership skills, and networking are crucial for restaurant managers aiming for career progression. Each step on the career ladder offers new challenges and opportunities, making it a dynamic and rewarding field.

Frequently Asked Questions

What does an Assistant Manager do at a restaurant ?

An Assistant Manager at a restaurant is responsible for supporting the General Restaurant Manager in various aspects of restaurant operations. This includes supervising staff, managing schedules, addressing customer concerns, ensuring food quality and service standards are met, and assisting with inventory control and ordering supplies. Assistant Managers play a crucial role in maintaining the restaurant's overall efficiency and providing leadership in the absence of the General Restaurant Manager.

How many Managers should a restaurant have ?

The number of managers a restaurant should have can vary depending on the size, type, and complexity of the establishment.

In a small restaurant, one manager or an owner-operator may handle the management duties.

Larger or more complex restaurants may have multiple managers, such as a general manager, assistant managers, front-of-house managers, and kitchen managers, to effectively oversee different aspects of the restaurant's operations and provide adequate leadership and supervision.

The specific management structure is determined by the restaurant's needs and organizational hierarchy.