A restaurant manager is a person employed in the foodservice industry to manage one or more restaurants. Typical management duties include supervising members of the front and back of house staff, assigning work schedules, maximizing profits by controlling expenses and hiring new staff, enacting health and safety regulations. Some larger chains offer regional managers for their restaurants who report to a national or regional manager.
Hiring the right talent is a meticulous process—companies seek out candidates who fit their work ethics, and the new person needs to be on board with the company values. With each new hire, companies are left wondering whether or not they made the right decision. The most effective way for businesses to answer this question is by conducting interviews that are carefully planned.
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Does the candidate have the appropriate educational qualifications or training for this position?
Prior Work Experience
Has the candidate acquired the necessary skills or qualifications through past work experiences?
Does the candidate have the technical skills necessary for this position?
Problem Solving Abilities
Has the candidate demonstrated critical problem-solving skills?
Did the candidate demonstrate team building and communication skills?
Would hiring this candidate steer your organization in the right direction?
Is this a step forward or backward in this candidate's career?
Take a look what key requirements, duties, responsibilities, and skills should be part of your Restaurant Manager job description.