restaurant manager job responsibilities 1. direct supervisor: food and beverage director (food and beverage manager). If not, it will be directly responsible to the general manager or director (responsibilities will change accordingly). 2. Being responsible to the superior, the restaurant manager plays a very important role in carrying out the plans and steps of the superior and ensuring the normal operation of the restaurant. Therefore, the manager must first cooperate closely with the superior and manage according to the budget and policies; Be able to hand over the records and statements required by superiors; Make the restaurant in charge comply with all kinds of rules and regulations. 3. Be responsible for subordinate employees, and on behalf of employees, he is responsible for providing employees with a safe and good working environment; The implementation of discipline should be fair and strict, and when solving employee problems, it is necessary to maintain fairness and inertia in order to build prestige, provide employees with vocational training opportunities, and personally supervise the implementation of training. 4. Be responsible for the guests: In order to achieve the business objectives of the enterprise, we must provide quality and quantity products and excellent services to the guests, and know how to consider the needs of the guests first, and solve the problems in service in a timely and satisfactory manner. 5. Attend meetings organized by superior leaders on behalf of employees on time, hold a pre-shift meeting before the restaurant opens, assign tasks, and complete the work of uploading and distributing. 6. If there are too many subordinates, only be responsible for the shift arrangement and attendance appraisal of the foreman and above, and supervise them to work. 7, cooperate with the chef, ensure to provide quality food to the guests. 8. Control the operation of the restaurant and ensure the service quality. 9. According to the characteristics of the restaurant, timely draw up suggestions on food festivals, formulate food festival plans and restaurant decoration design plans and organize their implementation. 11, pay special attention to important guests and banquet guests; Handle guest complaints; Communicate with guests as necessary, and get feedback and suggestions from guests. 11, responsible for restaurant personnel arrangement and evaluation, according to the reward and punishment system. 12. Complete communication and cooperation with other departments. 13, do a good job in property management, the property category, quantity, quality, distribution and use, accomplish know fairly well; Strict property requisition procedures; Educate all staff to take good care of tableware; The tableware that affects the standard of the restaurant should be replaced in time. 14. Plan the work of the department, so that the service level of restaurant floor and dish delivery can be maintained and improved, and the operation can be improved normally.