Currently available for select engagements

Hire Social Media Manager for Restaurants
Senior, direct, no layers

A social media manager for restaurants runs the venue's social presence as a booking tool: real photos, real people, and posts that answer the questions guests ask before they visit.

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15+

Years Experience

100+

Projects Delivered

Countries Served

$25M+

Revenue Enabled

Restaurants — Social Media Manager

A senior social media manager for restaurants

A restaurant lives or dies on its margins and its floor. Food cost moves weekly, a no-show table on a Friday night is revenue that never comes back, and delivery apps take a commission on every order while owning the customer relationship. At the same time, guests expect to book in seconds, get answers instantly, and see a menu that is accurate across Google, the website, and the delivery apps.

Most of the fixable loss in a restaurant is operational, not culinary: phones ringing during service, reservation notes that never reach the floor, a website that cannot take a booking, reviews answered late or not at all, and a point-of-sale system that holds useful data nobody ever looks at. The work below is about closing those gaps with systems the team will actually use during a busy service.

A social media manager for restaurants runs the venue's social presence as a booking tool: real photos, real people, and posts that answer the questions guests ask before they visit. Book a free discovery call and we will test the fit before any scope is agreed.

What you get

What this engagement covers for restaurants

A content plan the team can sustain: a few strong posts a week, not a daily burden that collapses.
Photography and short video of the real venue, dishes or rooms, and team, shot on site.
Stories and posts for occasions, seasons, and quiet days, timed to when guests decide.
Messages and comments answered promptly, with booking questions passed to the team the same day.
Review and mention monitoring, so praise is thanked and problems are caught early.
Monthly reporting on bookings, calls, and enquiries from social, not just likes and followers.

Working in restaurants

Built for how restaurants actually operate

Operations. On the floor, the systems that matter are the point of sale, reservations, the kitchen display, staff scheduling, and inventory. A new tool that ignores any of those, or asks staff to double-enter data during service, will be abandoned within a week. Every engagement below is scoped around the tools already in place and the moments in service where work actually happens.

Tools and systems. Restaurants commonly run Toast or Square for Restaurants at the till, SevenRooms, Resy, or OpenTable for reservations, 7shifts or Deputy for scheduling, and MarketMan or xtraCHEF for inventory and food cost. Delivery runs through DoorDash and Uber Eats, and the website and Google Business Profile are often the first place a new diner checks a menu or opening hours. The job is to connect these pieces so a booking, an order, and a review all land in one place instead of five separate inboxes.

Outcomes. Expect a social presence that looks like the venue, answers guests promptly, and contributes bookings instead of just collecting likes.

How it works

From kickoff to delivery for restaurants

Audit the current presence
Profiles, photos, messages, and past posts are reviewed as a guest would see them.
Set a sustainable rhythm
Post types and frequency are agreed around what the team can genuinely supply each week.
Shoot and schedule in batches
Content is produced in batches on site, so busy weeks do not mean silent weeks.
Answer, measure, adjust
Messages are answered daily, results are checked monthly, and post types that never lead anywhere are dropped.

Why Omer

Why hire Omer

Senior-only delivery: one person owns the work, its decisions, and its handover, for restaurants specifically.
Built around your existing systems, not a rip-and-replace: the tools your team already trusts stay in place.
Measured on bookings, orders, and hours saved, not on activity reports or vanity metrics.
Plain-language reporting: what was done, what it returned, and what comes next, in terms an owner can act on.
No lock-in theatre: your data, your accounts, and your documentation, handed over properly.

FAQ

Questions, answered

How often will you post?

As often as the venue can supply genuinely good material, usually a few times a week. Daily posting of weak content helps nobody and burns the team out.

Do you reply to messages and comments?

Yes, promptly, during agreed hours, with booking questions passed to the team the same day. A social profile that never answers is worse than a quiet one.

Do you work with our existing point-of-sale system?

Yes. Most restaurant work starts from the POS already in place, usually Toast or Square, plus the reservation system and delivery apps. Replacing a working till mid-service is rarely the right first move; connecting and cleaning up what you have usually is.

Will this add work for staff during service?

It should not. Anything that needs double entry during a rush will be dropped by the team, so the scope is designed around the quiet moments: setup before service, close-down, and one weekly review. If a workflow cannot survive a Friday night, it does not ship.

What about delivery apps and their commissions?

Delivery apps are treated as a channel to manage, not a problem to lecture about. The practical levers are a direct ordering or booking path on your own site, accurate menus everywhere so orders do not go wrong, and regulars nudged toward direct orders where the margin is better.

Currently available for select engagements