Restaurant/bar manager responsibilities
Managing a bar or restaurant is one of the most crucial roles in hospitality. The manager is responsible for day-to-day operations: motivating the team, keeping customers happy and ensuring smooth service, while also hitting business targets. You will need to hire, train and schedule staff. Another key aspect involves overseeing the budget: managing inventory, ordering stock, tracking sales and delivering a profit. You will need to run pre-service briefings, ensure compliance with licensing conditions and health and safety guidelines, and collaborate with chefs, sommeliers and head bartenders. Managers also need to handle any complaints.
Restaurant/bar manager skills
Leadership skills are crucial. Among the most important bar manager skills are the ability to inspire teams, delegate effectively and manage any conflicts. The best managers are organised, calm under pressure and intensely focused on providing guests with a wonderful experience, even during stressful periods. Business acumen is also vital.
Restaurant/bar manager qualifications & career progression
You might start out as a server before progressing to team leader, assistant manager and then general manager. If you’re ready to progress higher up the corporate ladder, you could become area manager, hospitality director or food and beverage director at a larger company.
Many managers also end up opening their own bars or restaurants. As you scale the ladder, professional qualifications in wine and spirits become increasingly valuable.