Restaurant Manager (SMB) Job Description Template

. Performs routine inspections of the dining areas and kitchen, enforces health code compliance (e.g. proper food temps, hygiene), and addresses any issues immediately to protect guests.

. Handles customer issues with a professional demeanor (e.g. comping meals or offering apologies when necessary) to uphold the restaurant"s reputation.

. Adjusts staffing in real-time to meet demand while controlling labor costs

. Reviews and approves timecards and tips, ensuring accurate payroll data each pay period.

. Assigns server table sections, coordinates with the kitchen on ticket times, and ensures all operational checklists (opening/closing duties, cleanliness checks, etc.) are completed. Actively steps in to assist staff or fill gaps - e.g. bussing tables, expediting food - especially during rushes, to maintain seamless service

-Restaurant Operations Knowledge: Deep hands-on understanding of restaurant workflows across front and back of house, typically gained by ~3+ years of restaurant experience and prior supervisory roles Should know how each role (server, cook, bartender, etc.) functions and how to coordinate them effectively. -Food Safety & Compliance: Formal training in food handling and safety (e.g. ServSafe Food Protection Manager certification) and knowledge of health regulations

. Knows HACCP principles, proper food storage temps, sanitation procedures, and labor law basics (breaks, minors working hours, etc.). Ensures 100% compliance with health codes and liquor laws (if applicable). -Scheduling & Labor Management: Ability to use employee scheduling software (e.g. 7shifts) to create efficient schedules, forecast labor needs, and manage overtime

. Understands labor cost percentages and can adjust staffing levels on the fly to meet service needs within budget. -POS & Tech Savvy: Proficient with restaurant Point-of-Sale systems (e.g. Toast POS) for order management, payment processing, and running sales reports

. Comfortable with common SMB tools: office productivity software (Excel/Google Sheets for inventory and sales tracking), basic accounting or payroll systems, and team communication apps. Able to quickly learn new restaurant tech (online ordering platforms, inventory management apps) as needed

. -Inventory & Financial Literacy: Skilled in inventory control and basic budgeting

. Can calculate food and labor cost percentages, read P&L statements, and use those insights to make decisions (e.g. adjusting menu pricing or staffing levels). Capable of negotiating with suppliers and comparing prices to reduce COGS. -Cash Handling & Reconciliation: Understands proper cash management procedures - closing registers, counting down cash drawers, preparing bank deposits, and reconciling any discrepancies to the penny. Can use spreadsheets or POS reports to cross-verify sales vs. cash/credit totals daily. -Vendor Management: Experience in ordering and dealing with suppliers for food, beverages, and services. Able to maintain good vendor relationships, schedule deliveries, check invoices against deliveries for accuracy, and manage inventory receiving processes. -Emergency Response & Problem-Solving: Knows how to respond to common restaurant emergencies (power outages, kitchen accidents, customer medical incidents, etc.) with poise. For example, can locate and use first aid/fire extinguishers, and follow protocols for incidents (like reporting injuries or handling foodborne illness complaints). Uses sound judgment to minimize disruption in unplanned situations.

-Communication & People Skills: Excellent communicator with both customers and staff

. Capable of giving clear instructions and feedback to employees, and listening to their concerns. Can diplomatically handle customer complaints or requests, turning a negative situation into a positive outcome. Strong written communication for professional emails and reports. -Leadership & Team Management: Natural leader who can motivate a diverse team and lead by example

. Adept at conflict resolution between employees and at maintaining morale. Practices fairness and consistency in enforcing rules, earning respect from the team. Can inspire staff to uphold quality and go the extra mile for guests. -Customer Service Orientation: Deeply guest-focused, always aware of the dining room atmosphere and customer needs. Trains staff in hospitality and models upbeat, courteous service. Handles VIPs or difficult customers gracefully, ensuring every guest feels valued. -Multi-tasking & Composure: Thrives in a fast-paced environment and can juggle many tasks at once (answering phones, resolving a kitchen issue, and attending to a guest - all in a span of minutes). Stays calm and composed under pressure

, making smart decisions during chaotic rush periods without panicking or becoming overwhelmed. -Problem-Solving & Decision-Making: Quick on their feet in diagnosing operational problems and implementing solutions. Whether it"s a staffing gap or a menu item 86"d (run out), the manager thinks critically and resourcefully to solve it (e.g. redistributing tables among servers, offering substitutions for the menu item). Uses good judgment to balance customer satisfaction with business practicality when making decisions. -Time Management & Organization: Highly organized in planning and following through on tasks. Can prioritize duties (e.g. attending to a customer issue before paperwork) effectively. Keeps orderly records (schedules, invoices, logs) and manages their own time to complete administrative work during lulls. -Training & Coaching: Invested in developing employees. Able to teach new hires the ropes patiently and effectively, and provide ongoing coaching to existing staff to improve performance. Uses techniques like side-by-side training, constructive feedback, and setting clear expectations. -Attention to Detail: Vigilant about the "little things" that matter in restaurant ops - notices if a menu price is wrong in the POS, if a table hasn"t been cleaned properly, or if an invoice has an extra charge Catches mistakes that could lead to bigger issues (health violations, customer dissatisfaction, or financial loss) and addresses them proactively.

. Can be trusted with money and confidential information. -Strong Work Ethic: Energetic and diligent - willing to roll up their sleeves and do whatever job is needed, from scrubbing floors to appeasing a difficult guest, without complaint. Shows up reliably and on time, and puts in effort beyond the minimum, especially during crunch times. -Positive & Resilient Attitude: Maintains an upbeat, can-do demeanor even when faced with high stress, long hours, or setbacks. Keeps the team motivated during hectic shifts with a "we can do this" spirit. Bounces back quickly from bad days or mistakes, focusing on solutions instead of dwelling on problems. -Customer-First Mindset: Genuinely cares about providing a great experience to guests, not just as a business metric but as a personal value. This means being empathetic and patient, taking pride in making customers happy, and instilling that ethos in the staff. An ideal candidate derives real satisfaction from positive guest feedback and loyalty.

-Adaptability and Flexibility: Embraces change and unexpected situations with grace. In the dynamic restaurant environment, they adjust plans as needed - whether that means jumping on the line to help cook, or quickly reorganizing the dining room for a large walk-in group. Not rigid about "that"s not my job"; instead, willing to wear multiple hats and try new systems or processes. -Calm Under Pressure: Exhibits emotional stability - stays cool-tempered and rational when others might panic or lose their temper

. A calm leader who can de-escalate conflicts (staff or customer) and maintain order during frenzied periods. Doesn"t yell or act abrasive when the heat is on, thus preserving team morale. -Team-Oriented & Empathetic: Puts team success ahead of ego. Values the contributions of kitchen and wait staff equally and treats everyone with respect. Practices active listening and shows understanding toward employees" personal or work challenges, fostering loyalty and a supportive work culture. -Growth Mindset: Eager to learn and improve. Solicits feedback on their own performance and stays updated on industry best practices (e.g. new restaurant tech, food trends, training methods). Views challenges as opportunities to get better rather than just problems. This attitude often means they can be trained on any skill gaps because they are open-minded and coachable.