Restaurant managers plan and direct the activities of places that serve food and beverages.

Restaurant managers supervise the kitchen and dining room in restaurants. Managers make sure that kitchen and dining areas are cleaned according to standards. They keep records of these practices for health inspectors. They monitor the actions of their staff and customers to be sure that safety standards and liquor laws are obeyed.

Managers select new dishes for restaurants that change their menu items. They consider what items have been popular in the past, and what foods on hand must be used. They analyze recipes to decide costs for food and labor. They oversee food preparation, including the quality and size of servings. They assign menu prices based on this analysis.

Restaurant managers have administrative duties, including:

• Estimating how much food and beverage will be used
• Placing orders with suppliers
• Checking the deliveries of fresh food and baked goods for quality
• Ordering supplies, such as dishes, cooking utensils, and cleaning products
• Arranging to have equipment repaired or maintained and schedule other services
• Totaling cash and charge receipts at the end of each day
• Depositing proceeds in a bank or other safe place
• Preparing payroll and tax reports

Managers are often responsible for recruiting and hiring new kitchen and serving staff. They organize and direct worker training programs. They schedule staff work hours and assign duties. They may also evaluate employee performance. They resolve customer complaints about food or service.

Managers have one or more assistants in many restaurants. Assistant managers oversee service in the dining room. There is often an assistant manager to oversee shifts in fast food restaurants and other places open for long hours.

In large facilities there is an executive chef. The chef is responsible for the operation of the kitchen. In small restaurants, the executive chef may also be the manager.