Duties may differ depending on the business, but some duties will include the overseeing of food preparation, checking the quality and size of the servings, the organizing of stock, ordering food and drink supplies and equipment, inspection of health and safety precautions, making sure the kitchen and dining areas are cleaned according to certain standards, keeping records of these practices for health inspectors, and solving employee or customer problems. Sometimes it will go as far as managing everything to the last detail, for example ordering flowers for the tables. In addition, restaurant managers are often responsible for interviewing, hiring and supervising the training of new staff members, as well as organizing shifts, promoting good teamwork, paying staff and dividing the tips.
There is one extremely important skill restaurant managers have to be excellent at, and that is customer service. At the end of the day, the aim of the business is to give excellent customer satisfaction, so that the customer will return again. Therefore, it is important that customers receive prompt service in a professional and friendly manner, with enough staff to serve them without having to make them wait unnecessarily. No matter how unreasonable the customers are, the manager needs to possess the expertise and patience to deal with them. It is the manager's job to correct the existing problem and avoid future conflicts.
Very often restaurant managers are owners of the business as well, which means they will closely work with the chef, selecting recipes and compiling menus. Being the owner will also require a restaurant manager to be good at planning and balancing the budget, checking everything is in order and that the accounts balance. In bigger businesses they often plan marketing campaigns and strategies that help meet sales.