The restaurant manager is the person in charge of directing, planning and managing all the services of a hotel establishment. In the following paragraphs you will find all the information about this profession, i.e. the skills and qualities required to perform this job. These are extremely varied: he oversees the budget and manages the funds and inventory.

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Concrete tasks of the restaurant manager

Le métier de directeur de restaurant requiert de nombreuses compétences. Que ce soit dans le milieu de la restauration ou de l’hôtellerie, cet emploi nécessite un bon niveau de management et de gestion. En effet, ce poste demande une qualité d’expérience, car il faut manager une équipe de service, un chef de cuisine, parfois même un sommelier.

Dans un établissement de restauration ou dans un hôtel, plusieurs métiers coexistent, il faut être ne mesure d’effectuer le recrutement de l’équipe, proposé une formation à certains membres de l’équipe comme le chef.

Cette partie recrutement nécessite de créer des fiches de poste comprenant : le salaire, la description de l’emploi et de l’entreprise, le niveau (bac, bac+2, bac+3…), les formations proposées…

Cet emploi implique également un pôle commercial, il faut être en capacité de proposer des offres attractives pour les clients et de connaître le secteur du tourisme.

The restaurant manager's main role is to manage the teams while being on all fronts. He must be able to communicate optimally with all staff as well as with customers and suppliers. This job leaves very little room for improvisation.

En effet, une bonne organisation est de mise, tout comme le professionnalisme et la rigueur. Le directeur du restaurant dirige la surveillance et de la comptabilité. Les tâches sont diverses et peuvent changer tous les jours.

He manages the stocks, the room and the reception of the customers. Its main mission is to guarantee customer satisfaction. Basically, it is a job that combines supervision in the field and administrative management in his office.

Position and salary of the restaurant manager

Usually, the restaurant manager starts his day or week by quickly briefing his assistants and teams, whether in the kitchen or in the dining room. A report will be made at the end of each month.

The restaurant manager must ensure that the rules relating to work safety and hygiene are respected. Generally speaking, it is also this professional who is in charge of managing orders as well as the schedules of the different teams.

This position can be combined with that of restaurant manager, manager or manager. The salary for hotel and restaurant managers is around 4,000 euros gross per month, however, it all depends on the size and importance of the establishment being managed.

The skills and qualities needed to access this position

To be hired as a restaurant manager, it is important to have certain qualifications. For starters, the prerequisite is an excellent sense of organization.

Indeed, the multiplicity of tasks requires great concentration, but also great motivation. Moreover, it is important that the manager is as friendly and smiling as he is firm. After all, if he is in direct contact with all staff, suppliers and customers, it is also important that he knows how to lead and manage them. This requires a great deal of tact and diplomacy.

The ideal recruit will demonstrate diplomacy and courtesy. He or she will also be able to trust his or her colleagues and delegate tasks appropriately, whether to executive assistants or other teams.

Advantages and disadvantages in this job

There are a multitude of advantages in the job of restaurant manager. For example, the fact that the diversity of assignments to be undertaken makes it both exciting and rewarding. Because this profession is very versatile with many aspects, it leaves very little room for boredom. Moreover, the human contact is very rich and allows to increase professional and even friendly relations.

On the other hand, as in any profession, there are disadvantages. Take, for example, the working hours in the restaurant industry, which are not always very conventional and leave very little time for private life. Indeed, the restaurant manager often has to work very early in the morning and very late at night. In addition, the pace of the working day is usually intense.

What studies should I follow to become a restaurant manager?

Many studies and training courses allow access to the profession of restaurant manager. For example, the CAP (vocational training certificate) in cooking or catering, or the BEP (vocational training certificate) in catering and hotel management, allow you to enter this field, starting with being a hall clerk.

Pour les niveaux BAC, qu’il s’agisse d’un techno hôtellerie ou d’un pro restauration, cela permet d’y faire son entrée à un métier un peu plus élevé. Il existe également des BTS hôtellerie-restauration au niveau Bac + 2 et des accès aux études de licences professionnelles au niveau Bac + 3. Souvent, l’on ne devient directeur de restaurant qu’après avoir gravi les échelons.

The first step is to acquire years of experience in management and operation as well as in the culinary arts and management. Therefore, it is possible to become a restaurant manager if you have completed a vocational training course or business school.

What are the possible developments?

Being a restaurant manager is already a big responsibility. However, does this profession open other doors? Yes, without hesitation for the most ambitious. It's a very progressive position that allows you to reach the top of the corporate hierarchy.

And there are still a lot of high positions, if it is a large hotel group. It is still important to specialise in one area.

Indeed, it is possible to be an operations manager, a sales manager, a management manager, a general manager, a financial manager or a supervisor of several restaurants. He may also gather all these experiences to find the strength to start his own restaurant.

Who are the major employers?

Many companies are currently recruiting restaurant managers. Choosing this path can therefore lead to a multitude of extremely varied opportunities.

It could be:

• of a simple restaurant,
• of a hotel chain

or communities such as :

• hospitals,
• retirement homes,
• holiday resorts
• or school canteens.

It is quite possible to start out as a simple room clerk and then progress through effort and willingness. Progress in the company's organization chart will depend essentially on his own rigour and dedication.

Ainsi, si l’on prend plusieurs directeurs de restaurant ou d’hôtel et que l’on consulte leurs parcours, on pourra y discerner quelques similitudes, mais ils ne seront pas tous les mêmes. Le management joue ainsi un rôle essentiel dans cet emploi en restauration. Du cuisinier au responsable de salle en passant par le chef.

Le management joue ainsi un rôle essentiel dans cet emploi en restauration. Du cuisinier au responsable de salle en passant par le chef.
En France, le secteur du tourisme est très développé, notamment à Paris. Les métiers de l’hôtellerie et de la restauration sont donc très importants. Les offres d’emploi (sommelier, chef de service…) ne manque pas dans ce secteur d’activité et les métiers sont très divers. Les salaires varient en fonction du secteur en France, en effet à Paris les salaires sont plus élevés.

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