Restaurant manager

Restaurant managers run the front-of-house and overall operation of a restaurant. The work involves managing staff, overseeing service, handling customers and complaints, controlling costs and stock, scheduling, and keeping the whole operation running smoothly and profitably through busy services.

They work in restaurants of all kinds. The role suits energetic, organised people with strong service instincts who can lead a team, solve problems on the fly during a packed service, balance guest satisfaction with the numbers, and handle the long hours and constant demands of running a hospitality business.