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Restaurant Manager

Restaurant managers are in charge of running restaurants.

Tasks & duties

Restaurant managers may do some or all of the following:

hire, train, and supervise staff
plan budgets
keep records of supplies
plan menus with cooks or chefs
take customer bookings
handle customer complaints
undertake marketing and promotion
ensure health, safety and liquor licensing regulations are followed
ensure the restaurant is clean and well presented
oversee final quality control of food and drinks
serve food or drinks to customers

Skills & knowledge

Restaurant managers need to have:

knowledge of bar management
leadership skills
understanding of licensing laws and health and safety regulations
awareness of their competitors' prices and services, and market trends
knowledge of wholesalers' products and prices
planning, organisational and time management skills
decision-making skills
communication skills
computer skills
people and team management skills
marketing and accounting skills especially if they are running their own restaurant

Entry requirements

To become a restaurant manager you need to have business management skills or experience in restaurant work.

If the restaurant sells alcohol, the restaurant manager must be at least 18 years old and hold a General Manager's Certificate and a Licence Controller Qualification (LCQ), both of which are administered by the Hospitality Standards Institute.

Secondary education

There are no specific secondary educational requirements, but food and nutrition is a useful subject to have.

Tertiary education

Relevant polytechnic courses, private courses and short courses are available for people wanting to be restaurant managers. These include wine and food courses, management courses and KiwiHost training.

Training on the job

Restaurant managers gain their skills on the job, and credits towards a National Certificate in Hospitality can be gained while working. For further information, contact the Hospitality Standards Institute.