A Restaurant Manager is responsible for overseeing the daily operations of a restaurant. This includes managing staff, ensuring customer satisfaction, and maintaining quality standards. They handle tasks such as scheduling employees, managing inventory, and addressing any issues that arise during service. In addition to operational duties, a Restaurant Manager also focuses on financial aspects, such as budgeting and cost control. They work to create a positive dining experience for guests while maximizing profitability for the establishment. Strong leadership and communication skills are essential for success in this role.