# Restaurant Manager Job Description Template | ATZ CRM > Use this Restaurant Manager job description with guest service, food safety, people, shifts, stock, cost, licensing, and interview guidance. Source: https://atzcrm.com/job-descriptions/restaurant-manager-job-description/ Administration, Customer Service & Hospitality # Restaurant Manager Job Description A Restaurant Manager leads safe food and beverage service, people, shifts, guest recovery, stock, cash, and cost performance within local licensing requirements. Define concept, covers, service style, hours, team, kitchen interface, licences, and financial authority. Use the template Prepare the intake meeting Role snapshot Typical reporting line General Manager, Operations Director, Owner, or Hotel Manager Core scope Guests, front and back of house, shifts, people, food safety, stock, cash, and cost Service context Casual, fine dining, quick service, café, bar, hotel, events, or multi-site Success balance Safety, guest experience, people, quality, speed, waste, labour, and margin Candidate-facing template ## Edit the description for your organisation Replace bracketed details, remove anything that is not genuinely required, and obtain the appropriate internal approval before advertising. Ready-to-edit job description Copying excludes all recruiter notes below. Edit template Reset Copy description ### About the role \[Restaurant name\] is seeking a Restaurant Manager for \[concept and location\]. You will lead service and shift teams, protect food and guest safety, maintain standards, resolve guest concerns, control stock and cash, and improve labour and cost performance responsibly. ### What you will be responsible for - Plan and lead shifts across reservations, staffing, briefing, preparation, service, closing, and hand-over. - Maintain food safety, allergen, hygiene, alcohol, fire, security, cash, and incident controls. - Recruit, train, coach, schedule, and support staff while coordinating kitchen, suppliers, maintenance, and events. ### What success looks like - Guests receive consistent, informed service with safe handling of allergens and complaints. - Shift records explain sales, labour, stock, waste, cash, incidents, and recovery action. ### Essential qualifications - Restaurant or food-service leadership in a comparable volume, concept, and service model. - Strong people, guest, food-safety, scheduling, stock, cash, and cost skills. - Current local food, alcohol, safety, first-aid, or management credentials required for the venue. ### Preferred qualifications - Experience with \[cuisine, venue, event, delivery, bar, hotel, or multi-site model\]. - Relevant hospitality, culinary, food-safety, licensing, or management qualification. ### Tools and working knowledge - Point-of-sale, reservation, delivery, and guest-feedback systems - Scheduling, payroll, stock, purchasing, and recipe or margin tools - Food-safety, allergen, incident, maintenance, and reporting platforms Compensation: \[Add approved range, currency, tips or service-charge method, bonus, shifts, overtime, meals, and benefits.\] \[Restaurant name\] will assess essential service functions individually and discuss reasonable adjustments. ### How to apply Apply through \[method\] with a busy-service, guest-recovery, or team-leadership example. Edited draft preview This preview reflects the text currently saved in your browser. Edit the complete candidate-facing description Your draft stays in this browser. It is not sent to ATZ CRM or saved to an account. Restaurant Manager Location: \[Location or working arrangement\] Employment type: \[Full-time, shift-based\] Reports to: \[General Manager, Operations Director, Owner, or Hotel Manager\] About the role \[Restaurant name\] is seeking a Restaurant Manager for \[concept and location\]. You will lead service and shift teams, protect food and guest safety, maintain standards, resolve guest concerns, control stock and cash, and improve labour and cost performance responsibly. What you will be responsible for - Plan and lead shifts across reservations, staffing, briefing, preparation, service, closing, and hand-over. - Maintain food safety, allergen, hygiene, alcohol, fire, security, cash, and incident controls. - Recruit, train, coach, schedule, and support staff while coordinating kitchen, suppliers, maintenance, and events. What success looks like - Guests receive consistent, informed service with safe handling of allergens and complaints. - Shift records explain sales, labour, stock, waste, cash, incidents, and recovery action. Essential qualifications - Restaurant or food-service leadership in a comparable volume, concept, and service model. - Strong people, guest, food-safety, scheduling, stock, cash, and cost skills. - Current local food, alcohol, safety, first-aid, or management credentials required for the venue. Preferred qualifications - Experience with \[cuisine, venue, event, delivery, bar, hotel, or multi-site model\]. - Relevant hospitality, culinary, food-safety, licensing, or management qualification. Tools and working knowledge - Point-of-sale, reservation, delivery, and guest-feedback systems - Scheduling, payroll, stock, purchasing, and recipe or margin tools - Food-safety, allergen, incident, maintenance, and reporting platforms Compensation: \[Add approved range, currency, tips or service-charge method, bonus, shifts, overtime, meals, and benefits.\] \[Restaurant name\] will assess essential service functions individually and discuss reasonable adjustments. How to apply Apply through \[method\] with a busy-service, guest-recovery, or team-leadership example. Performance expectations ## What good performance looks like Use these outcomes to replace vague activity lists with the evidence the hiring manager expects to see after the person joins. Shift plans align bookings, skills, stations, breaks, stock, preparation, and expected demand. Safety, guest, waste, labour, and margin issues produce documented follow-up. Hiring-manager intake ## Questions to settle before advertising Record specific answers so sourcing, screening, and interview decisions use the same definition of the role. 1. 1 What concept, covers, hours, service style, sales mix, team, and kitchen structure apply? 2. 2 Which food, allergen, alcohol, music, occupancy, fire, cash, and local licences apply? 3. 3 What nights, weekends, holidays, split shifts, overtime, standing, heat, and closing conditions apply? Evaluation criteria ## Evidence to use in a Restaurant Manager scorecard Agree the criteria before interviews begin, then score examples against the same evidence standard. Criterion Useful evidence Concern to explore Service leadership Balances guests, team, kitchen flow, quality, pace, safety, and recovery. Focuses on visible guest areas while team or food-safety controls fail. Commercial control Connects sales, labour, mix, stock, waste, comps, cash, and margin. Cuts staffing or portions without understanding service and quality consequences. Structured interview ## Restaurant Manager interview questions and strong signals Ask the same core questions in the same order, then use follow-ups to understand the candidate’s individual contribution. 1 ### Tell me about a service that began badly but recovered. Strong answer signal Shows immediate safety and guest priorities, team direction, communication, recovery, and review. 2 ### How would you handle an undeclared allergen concern during service? Strong answer signal Stops unsafe action, follows allergen procedure, involves authorised kitchen leadership, communicates, and records. Related titles ## Check the scope behind the title Food and Beverage Manager — may oversee several outlets, bars, banquets, and hotel service. Restaurant General Manager — usually has full venue people, commercial, and operational ownership. Common hiring mistakes ## Problems to remove before publishing Using competitive salary while hiding tips, service charge, overtime, and shift expectations. Omitting allergen, alcohol, cash, closing, aggression, heat, and physical conditions. Continue the hiring workflow ## Related roles and recruiter resources ### Related job descriptions [Hotel Manager](https://atzcrm.com/job-descriptions/hotel-manager-job-description/) [Event Coordinator](https://atzcrm.com/job-descriptions/event-coordinator-job-description/) [Operations Manager](https://atzcrm.com/job-descriptions/operations-manager-job-description/) ### Helpful recruiter resources [High-volume Staffing Software Coordinate busy hospitality recruitment.](https://atzcrm.com/solution/high-volume-staffing-software/)[Job Order Management Prioritise approved staffing requirements.](https://atzcrm.com/workflow/job-order-management/)[Job Order Priority Calculator Compare urgent venue hiring needs.](https://atzcrm.com/tools/job-order-priority-calculator/)[Temporary Staffing Guide Plan flexible cover for seasonal demand.](https://atzcrm.com/blog/temporary-staffing-guide/) Source and review notes ## How this template was prepared Language International English Prepared by ATZ CRM Editorial Team Review ATZ CRM Recruitment Editorial Review Last reviewed 2026-08-05 [O\*NET: Food Service Managers Reference for occupation tasks, knowledge, skills, abilities, and work activities.](https://www.onetonline.org/link/summary/11-9051.00)[ESCO: occupations and skills Reference for internationally recognised occupation and skills terminology.](https://esco.ec.europa.eu/en/classification/occupation_main) Qualifications, compensation, licences, working conditions, and equal-opportunity wording must be checked for the role and location before use. Recruiter questions ## Restaurant Manager job description FAQs ### What should a Restaurant Manager job description include? State concept, covers, hours, team, service, kitchen interface, food and alcohol duties, cash, stock, tips, shifts, and physical conditions. ### How should service charges or tips be described? Explain the lawful local distribution method, eligibility, timing, deductions, and whether amounts are guaranteed or variable.