A Day in the Life of a Restaurant Manager | Indeed

Summary

In this video, Ronnie takes viewers through a day in the life of a restaurant manager, sharing insights on the many roles they juggle. From overseeing inventory and managing staff to greeting customers and handling the kitchen, Ronnie's day is filled with multitasking and quick decision-making. Despite the chaos, he emphasizes the importance of teamwork, communication, and managing expectations. Ronnie offers valuable advice for anyone looking to pursue a career in the restaurant industry, highlighting the significance of starting at a place you enjoy and learning all aspects of the business.

Takeaways

• 😀 Ronnie did not attend culinary school, but learned on the job from chefs, mentors, and their partner.
• 😀 A typical day for a restaurant manager includes checking in with staff, managing inventory, and ensuring readiness for service.
• 😀 Ronnie handles multiple roles including general manager, floor manager, bar manager, kitchen manager, chef, and even dishwasher.
• 😀 The restaurant serves around 100 people on busy days and 30-50 on slower days.
• 😀 As a floor manager, Ronnie oversees the coordination of the front of house and steps in to fill any position when needed.
• 😀 Communication is crucial in a restaurant setting, with Ronnie ensuring clear instructions to the kitchen staff and providing assistance to guests.
• 😀 Being a restaurant manager is all about managing expectations, ensuring customers have a great experience.
• 😀 Ronnie enjoys experimenting with food and working on new dishes when there's downtime after a rush.
• 😀 A successful restaurant manager must be able to multitask and manage a team, understanding the roles of each position in the restaurant.
• 😀 Ronnie advises aspiring restaurant professionals to find a restaurant they love, apply persistently, and stick with it for long-term growth.
• 😀 At the end of the shift, Ronnie ensures the restaurant is properly closed, managing the bank, bartender, and server tasks, and securing the building.

Q & A

What is the primary role of a restaurant manager according to the script?

The restaurant manager is responsible for overseeing various operations, including managing staff, ensuring smooth service, solving any issues, and managing customer expectations.

How did Ronnie learn the skills necessary to become a restaurant manager?

Ronnie learned on the job from chefs, mentors, and eventually from his partner, rather than attending culinary school.

What are some of the roles that Ronnie takes on in the restaurant?

Ronnie handles multiple roles including general manager, floor manager, bar manager, kitchen manager, executive chef, sous chef, prep cook, line cook, and dishwasher.

How many people does the restaurant serve on an average day?

On a good day, the restaurant serves about 100 people, and on a slower day, it serves between 30 and 50 people.

What is the importance of communication in the restaurant?

Communication is vital for ensuring that the kitchen team receives clear directions and that customers are addressed with the right questions to ensure their needs are met.

How does Ronnie manage his staff during busy periods?

Ronnie ensures that staff are ready for service and fills in any positions in the front of house as needed, making sure everything is running smoothly during rushes.

What role does multitasking play in being a restaurant manager?

Multitasking is crucial as the manager has to balance multiple responsibilities, such as overseeing operations, managing customer expectations, and filling in roles where necessary.

What advice does Ronnie give for someone looking to start a career in the restaurant industry?

Ronnie advises finding a restaurant that you genuinely like, applying there, and continuing to apply until you get a position. Once hired, it's important to stick with it and learn from the experience.

What makes a great restaurant manager, according to Ronnie?

A great restaurant manager is someone who can effectively manage people, expectations, and service, and has a strong team that makes their job easier.

How does Ronnie describe his responsibilities during closing time?

During closing time, Ronnie is responsible for balancing the bank, ensuring the bartender and servers have left everything in order, and making sure all doors are locked before leaving the building.