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Restaurant Administration Job Description
Restaurant administrators, often called restaurant managers, are in charge of the day-to-day operation of a restaurant. They make sure the place is operating smoothly, under budget and lawfully while doing their best to ensure customer satisfaction and generate repeat business. The specific duties of a restaurant administrator will vary based on company policy and the setup of the restaurant, but many tasks are common for all administrators.
The restaurant administrators must coordinate among the various departments in the restaurant hierarchy, primarily those working in the kitchen and the dining room and the host staff in larger restaurants. In larger venues, the administrator may deal primarily with department heads. Scheduling shifts is a part of the job.
Budgeting and Supplies
Restaurant administrators also deal with accounting and budgeting matters, ensuring that all services for and by the restaurant are properly paid for and that there is enough money to pay for all wages and supplies. They deal with the restaurant's inventory and inventory policies. Administrators are responsible for ordering food and beverages on the menu, accounting for equipment maintenance and making sure all needed supplies are in stock.
Another concern for the restaurant manager is ensuring customer satisfaction. Part of restaurant administration is being responsible for the quality and presentation of the food and being sure the food complies with the company's and the government's sanitation standards. This job entails being skilled at dealing with irate customers, defusing the situation and having the customer walk away with the best possible view of the establishment. The primary task of the restaurant administrator, like most bosses, is to ensure the business is turning a profit.
Human Resource Duties
Restaurant administrators motivate and encourage employees to ensure a well-operating restaurant. They are usually in charge of hiring and other human resource duties. Administrators are expected to have a hand in recruiting employees at career fairs and schools and through newspaper and online advertising. They are present for the interviewing, hiring and training of new employees, when they explain policies and procedures and distribute training materials. Administrators are tasked with monitoring employee performance once they are trained, including terminating or processing a voluntarily exiting employee, filing exit paperwork and finding their replacement.
Administration as An Extra Hand
The restaurant administrator will chip in and do other tasks when the restaurant becomes busy, including busing and clearing tables, helping in the kitchen, seating guests and working as a cashier.
The U.S. Bureau of Labor Statistics found that while most people earned positions in restaurant administration working their way up in the industry, an increasing number of employers look for administrative applicants with a two- or four-year degree in the field. Many large restaurant chains will offer apprenticeship or training programs for promising employees looking to move into management.
Mateo Zeske has written professionally for over five years, including articles for "High School Sports," the industrial "How to Get Started with a Talent Agency" and community-oriented e-zines. As a filmmaker Zeske worked with production companies Hit It and Quit It, Road Dog Productions and masterminded the series "Bastardized Product." He holds a Master of Journalism from the University of North Texas.