Main role
The restaurant manager supervises the daily operations of a food service establishment (brasserie, fine dining restaurant, café, fast food chain). They organise team workflows, manage supplier relations, monitor the quality of services, and optimise commercial performance.
SIMILAR JOB TITLES
Deputy Manager, Assistant Manager
Job tasks
- Manage and motivate both front-of-house and kitchen teams
- Ensure impeccable customer welcome and service
- Oversee staff schedules, orders, and stock management
- Ensure compliance with hygiene and food safety standards
- Drive the restaurant’s profitability and turnover
- Develop the restaurant’s reputation and build customer loyalty
Required skills
Interpersonal skills, organisational ability, rigour, diplomacy, fluency in English
What you need to learn/master
Team management, hygiene, cost control, service techniques
- Level of qualification: Bachelor Year 3 (3 years of post-High School education)
Career opportunities & progression
The restaurant sector is actively recruiting across France, particularly in tourist areas and large cities. The restaurant manager can progress to roles such as restaurant director, operations manager, or start their own business.
