Restaurant Administration Job Description
The level of restaurant administration an eatery requires depends on the size of the establishment, whether it's an independent establishment or part of a chain and how involved the owner is in the operations. Restaurants with more than one location may have a separate office to handle all the administrative duties of the company.
At small restaurants, the administrative duties such as payroll, bookkeeping, accounting and vendor relations fall on the owner or restaurant manager. Managers at small restaurants oversee all of the operations, from menu and food selection to customer service and staffing. They usually close the establishment each day, verify receipts and make bank deposits. Restaurant managers should expect to work long hours and be prepared to step in when staffing is short in any department. Small restaurant managers might be balancing books one day and cooking or busing tables the next.
Bookkeepers keep all the records straight for a restaurant. Between staffing, food costs, capital expenses and maintenance, there are a number of different revenue streams that must be balanced on a regular basis. While some restaurants employ a full-time bookkeeper, smaller establishments may hire a contract accounting professional to maintain the money trails. Restaurant bookkeepers need to be flexible and expect to work odd hours, which may include nights, weekends and holidays.
One of the main responsibilities at a restaurant administration job is keeping track of the various staff positions. The restaurant industry is notorious for staff turnover, which requires a conscientious administrator to keep track of the employees. Duties include double-checking time cards and making sure that employees are recording hours properly. Payroll taxes that include Social Security, income tax and Worker's Compensation payments are tallied by the restaurant administrator and maintained in the general ledger.
While a restaurant or chain may bring in an outside auditor once a year to go over the books and ensure that the establishment is following the tax codes and maintaining compliance requirements, many restaurant administrators audit the operations on a regular basis. They may physically inspect coolers and supply closets to match receipts with products. They often spot-check the wait staff for accuracy and to ensure that the cash receipts match the total income.
Restaurant administrators must be fluent in restaurant software programs to perform their duties. Most restaurants use some kind of ordering, inventory and staffing software that integrates all the aspects of the business and completes reports. Hardware and software used in the industry can monitor portion control for food and beverages, serve as a time card and cash drawer and monitor reservations. Restaurant administrators must be able to read the reports, operate the various systems used in the restaurant and check its accuracy.
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