What Does a Restaurant Operations Manager Do?

The restaurant industry is fast-paced and hectic. There are a lot of roles to fill – roles that are integral in managing this chaotic but lucrative and rewarding industry. 

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Arguably one of the most important roles in the industry, a restaurant operations manager position is critical in establishing a successful restaurant and brand. 

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If you’re interested in becoming a restaurant operations manager, you’ll need to know what a restaurant operations manager does. We’ll cover that, and more, in this detailed guide for restaurant operations managers. 

A Typical Day in the Life of a Restaurant Operations Manager

Every restaurant is different. The same rule applies to restaurant operations managers. Their duties differ from day to day, and restaurant to restaurant.

It’s also a very flexible job. A restaurant manager might be working on maintenance one second and resolving a customer complaint the next. 

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That being said, there are standard operating procedures that most restaurant managers take care of in a day. So, let’s examine the typical daily operations of a restaurant operations manager.

1. Manage Employee Schedules 

The restaurant manager is often first on the scene, to ready the restaurant and prep for the day. As soon as a restaurant manager arrives, they check the employee logbook. 

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This can be a physical logbook. Or it can be software as the use of technology in restaurants has become much more common. Managers often take advantage of restaurant management software, like employee scheduling software, to simplify employee management. 

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Using a log book or restaurant management software, a restaurant manager checks employee schedules for the day. The time is also used to plan onboarding for new employees and to work through scheduling issues and time off requests. 

2. Review Sales for the Previous Day 

After finalizing the shift and resolving scheduling issues, the restaurant manager reviews the previous day's sales. 

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Keeping an eye on the restaurant’s sales allows restaurant managers to find issues in the restaurant before they cause trouble. For example, an employee who is receiving a lot of customer complaints or making far less in tips than other employees. 

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Checking and maintaining restaurant sales is an integral part of restaurant managers' duties and consistent tracking is the most effective way to manage it. 

3. Inventory Management 

Deliveries are most common in the morning when restaurants are still quiet. Restaurant managers are responsible for accepting deliveries, organizing load-offs, checking restaurant supplies, and signing orders. 

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On days when there are no deliveries, a restaurant manager doesn’t rest. This time is used to check the restaurant inventory and supplies, to plan future deliveries, and to optimize food costs. 

4. Restaurant Staff Meeting 

Before the official start of the day, restaurant operations managers gather the restaurant staff for a quick meeting and overview of the day.

The restaurant operations manager uses this meeting to discuss daily promotions, limited food supplies, and other changes for the day. This is also when the restaurant manager talks about customer complaints, resolves labor issues, and introduces new kitchen staff or wait staff. 

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A pre-shift meeting changes from day to day but its goal stays the same: prep employees for the day, ensure customer satisfaction, and optimize restaurant operations. 

5. General Hospitality Management

In between their daily duties, a restaurant manager takes care of general operations issues. Their duties differ from day to day and the restaurant manager has to adapt to the changes as they come.

Common general duties include: 

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• Managing sudden stock loss 
• Managing customer complaints 
• Directing employees 
• Adjusting work schedules 
• Directing employees in crises
• Reporting to the restaurant owner 
• Crafting detailed reports on business operations
  

6. Vendor and Inventory Management 

As the day slowly comes to a close, the restaurant manager oversees the second half of their daily inventory duties. The bulk of this includes paying any outstanding invoices and maintaining relationships with vendors. 

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The restaurant operations manager also checks inventory levels and places new orders with suppliers for the next delivery date. 

7. Restaurant Waste Management 

Toward the end of the work day, the restaurant manager records the restaurant's waste. If there is a bar, any mispours and overfills will also be counted. 

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It’s the restaurant operations manager's job to account for all lost inventory. That includes calculating the loss expense and working with the restaurant staff to rectify the issue and reduce waste. 

8. Prep for the Next Day 

When the day is done, many restaurant managers choose to prep for the next day. Most operations managers set aside their tasks for the next day or create to-do lists with items and issues to cover.

The Value of Operations Roles in a Restaurant

The restaurant industry is notoriously busy and chaotic. There are hundreds of things happening at once. Time frames are short. Customer satisfaction is a must. Tensions are high. It’s a lot to deal with. 

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The only reason it works is because of effective restaurant operations managers. They turn this chaos into organized chaos with the help of the restaurant’s general managers. They are critical for any restaurant, especially fine dining restaurants or restaurants that see hundreds of clients daily. 

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The restaurant manager directs all these operations, diffuses the chaos, and keeps the restaurant management on track and profitable. It’s an essential job for restaurant businesses that want to increase annual revenues and build a brand of note in the restaurant industry. 

What Types of Challenges Does a Restaurant Operations Manager Face?

The restaurant operations manager position is stimulating, challenging, and rewarding. But, like any other job, it comes with its fair share of challenges. Let’s take a look at the most common challenges restaurant managers face. 

Employee Management 

Restaurant operations managers are in charge of the restaurant employees. Even in a small restaurant, there are at least five employees present at any one time. Conflict and employee issues are common. 

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A restaurant manager often has to resolve employee conflicts, facilitate communication, and deal with last-minute schedule changes. 

Lackluster Profit 

Restaurant managers are responsible for the restaurant's books and increasing revenue. If the restaurant isn’t meeting the owner's restaurant goals, it falls on the restaurant manager to create new initiatives to increase profit. 

Difficult Customers 

Difficult customers are part and parcel of the restaurant industry. There is no avoiding them. But sometimes, restaurant employees aren’t able to handle the issue. It then falls on the restaurant manager to politely and calmly diffuse the situation and make the customer happy. 

Difficult Suppliers

Just as customers can be difficult, suppliers can also be a challenge. The restaurant operations manager is in charge of contacting suppliers, negotiating deals, and maintaining amicable relationships with all involved parties. 

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Vendors can be difficult or refuse to budge on price. The operations manager has to resolve the issue, maintain a good reputation, and find better alternatives. 

Do You Have What It Takes to Become a Restaurant Operations Manager?

If you’re interested in becoming a restaurant operations manager, consider the job description and responsibilities. They will give you a clearer sense of if this is the right job for you.

The Job Description

A restaurant operations manager directs all aspects of a restaurant business. You aim to streamline all restaurant procedures, maintain high-quality customer service, optimize employee scheduling, order food supplies, and increase restaurant profits. 

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As the restaurant manager, you’ll have to think on your feet and adapt to the ever-changing environment of the restaurant industry. You’ll need to organize the chaos, maintain a fast pace, and use your organizational skills to provide guidance and consistent results to customers, employees, and stakeholders. 

The Responsibilities

Next, let’s examine common restaurant operations manager duties. 

• Manage employee scheduling and time off requests. 
• Forecast revenue and the most effective employee schedules based on employee capabilities. 
• Check food supplies and order new supplies when necessary. 
• Politely manage customer complaints. 
• Use restaurant software to optimize restaurant management. 
• Maintain a positive brand reputation. 
• Resolve internal conflict. 
• Negotiate vendor contracts and deals. 
• Maintain vendor relationships. 
• Create menus and daily specials. 
• Create detailed reports for the restaurant owner. 
• Create promotional initiatives and optimize operations to increase revenue. 
• Ensure food and safety compliance in back-of-house and front-of-house operations. 
• Hire new employees and facilitate their onboarding. 
• Enforce company policies. 
  

The exact duties differ from restaurant to restaurant but these provide a good overview of the most common operations you’ll have to manage. 

Pay and Requirements

The average restaurant operations manager makes around $57,817 a year. Experienced restaurant managers and those working in the fine dining industry make closer to $70,000 a year. 

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As for requirements, you’ll need: 

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• A bachelor’s degree in hospitality management or business management. 
• Experience in the restaurant industry, particularly as a manager. 
• Industry knowledge and connections. 
• A comfortable grasp of restaurant software. 

Conclusion

The restaurant industry is a high-stress environment and is held together primarily by exceptional restaurant operations managers. Responsible for a restaurant’s day-to-day operations, a restaurant operations manager is there to streamline restaurant processes and increase revenue.

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It’s a challenging and rewarding job, with a good salary and a lot of responsibility. If you're interested in this position, this guide offers a good look into what to expect from the position. 

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