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Restaurant Manager

HRPeople with O*Net and Payscale

Tasks

Compile and balance cash receipts at the end of the day or shift.

Resolve customer complaints regarding food service.

Train workers in food preparation, and in service, sanitation, and safety procedures.

Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

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Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

Observe and evaluate workers and work procedures in order to ensure quality standards and service.

Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

Estimate ingredients and supplies required to prepare a recipe.

Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Knowledge

Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Skills

Speaking — Talking to others to convey information effectively.

Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Time Management — Managing one’s own time and the time of others.

Instructing — Teaching others how to do something.

Reading Comprehension — Understanding written sentences and paragraphs in work related documents.

Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Mathematics — Using mathematics to solve problems.

Service Orientation — Actively looking for ways to help people.

Social Perceptiveness — Being aware of others’ reactions and understanding why they react as they do.

Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.

Abilities

Oral Expression — The ability to communicate information and ideas in speaking so others will understand.

Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.

Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

Speech Clarity — The ability to speak clearly so others can understand you.

Speech Recognition — The ability to identify and understand the speech of another person.

Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.

Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).

Near Vision — The ability to see details at close range (within a few feet of the observer).

Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.

Tasks, KSAs sourced from O*Net

Pay






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