The manager of your restaurant will be largely responsible for the success or failure of your business.  There are many different traits that contribute to being a good restaurant manager.  When going through the hiring process it is important that you know what to look for. 

Leadership

The idea that leaders are born and not created does hold some truth, but the right person can mold themselves into a viable leader of your company.  Does this person have an innate ability to get people to follow them?  When they speak, do people listen?  Are they willing to get their hands dirty when the staff is in the weeds?  These are questions to ask yourself when interviewing a prospective manager.

Attitude

The attitude that your manager brings to your establishment each day will have a trickle-down effect to the rest of your staff as well as your guests.  A positive attitude is needed in order to keep team members motivated and guests satisfied.  Look for an optimistic person who is still grounded enough to keep a realistic view of your business.

Experience

Prior experience is not a tell all for whether or not a manager will be successful, however, prior success can be an indicator of what the future may hold if you decide to hire them.  Someone who is already familiar with what it takes to run a successful restaurant will be able to easily identify issues and optimize your restaurant operations.

Passion

Passion is one aspect of an ideal manager that simply cannot be taught.  You want to hire someone who will not only enjoy their job, but has a passion for the restaurant industry.  Is this person a foodie?  Do they enjoy being part of a team and look forward to leading them into battle?  Passion for the job will inherently affect all other aspects of their managerial skills.

Stamina

Your restaurant manager ideally will be the person that spends the most time in your establishment.  Is this candidate someone that can stay focused and energetic throughout the course of a 12-16-hour day?  Will their decision making or attitude be adversely affected by having to string together consecutive 80-hour weeks?

Consistency

While a restaurant may experience ups and downs over the course of a day, week, month or year, it is important that your manager remain consistent.  Do they treat everyone the same?  Is their attitude or mood easily swayed by challenges or issues that may occur, whether they are business related or personal?  A successful manager is one that can be depended upon to steady the ship during rough times.

Innovative

What does this person bring to the table in regards to the growth of your business?  Will they be able to observe your dining area and interact with your customers in such a way that allows them to bring quality ideas on how to improve your business?  Creativity and an active imagination are important for those charged with maintaining and growing your business.

Extrovert

A restaurant manager needs to be a people person, there is no way around this.  While many in the restaurant industry have worked for managers that are not extroverted in nature, it can cause issues when interacting with staff and customers.  You need someone who will be comfortable and confident when approaching either party.

Delegation

Managers that take on too much responsibility and have a hard time delegating tasks to their staff risk burning out and souring relationships with your team due to a perceived lack of trust.  A good manager should be able to identify the strengths of staff members and not be afraid to delegate tasks best suited for a lower level employee.

Organization

Strong organizational skills are important for a manager in any industry, especially in one with as many moving parts as the restaurant industry.  Is this person able to efficiently staff your business?  Do they know where every dollar is coming in from and how to maximize profits?  Will they become overwhelmed when it’s time to get paperwork done or audit your operations?

Accounting

Your manager should have a certain mathematical proficiency to ensure they are not driving your business into the ground.  Do they have a basic understanding of profit margins and what it costs to maintain your business?  Are they able to put together a basic profit and loss statement that allows your accountant to accurately crunch your numbers?

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