If you are a small restaurant, a fresh start-up, you might not need a manager. But if your restaurant is adequately busy or you own more than one, hiring a manager is a good idea. The manager's utmost responsibility is to ensure that patrons have an enjoyable dining experience. Your manager is the vital contributor to your restaurant business and can make or break your business, so hire cautiously.
Depending on the size of your business, first of all, you should hire only one and further, if there is requirement of one more, you could have your manager hire and train one more assistant manager. It’s advisable to appoint someone with several years of experience in restaurant industry such as in waiter waitress jobs or kitchen helper and he/she should be able to take action and help accomplish any task in the dining room.
To avoid any legal problems pertaining employment, it is necessary to pay your managers overtime if he works more than forty hours a week, even if he is in a salaried position. Always be in accordance with your state and federal labor laws, your accountant and your legal representative to make sure you are in compliance and fulfilling all the basic requirements.
Responsibilities – Manager should be able to open and close the restaurant, purchase food and beverages supplies, control the cash register, handle inventory, hiring and training of the staff. He should also be an expert in creating work schedules and monitoring the employees’ performance, developing promotion strategies, resolving customers' complaints and ensuring that health and safety regulations are being followed.
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