Profession restaurant manager

Restaurant managers plan, organize and direct the operations of cafes, restaurants and related establishments to provide dining and catering services.

Personality Type

• Enterprising / Conventional

Related professions hotel, restaurant

• Bed and breakfast services worker
• Dishwasher
• Holiday hostess
• Hostel or bed and breakfast manager
• Hotel front desk receptionist
• Hotel manager
• Hotel porter
• Other personal services worker

Knowledge

• Hazard analysis and critical control points

  The field of hazard analysis in order to ensure maximal safety conditions.

• Quality assurance methodologies

  Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

Skills

• Ensure portion control

  Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.

• Ensure regular maintenance of kitchen equipment

  Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

• Control of expenses

  Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

• Monitor financial accounts

  Handle financial administration of your department, keep the costs down to only necessary expenses and maximise the revenues of your organisation.

• Recruit employees

  Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

• Ensure tableware is ready for use

  Guarantee that plates, cutlery and glassware are clean, polished and in good condition.

• Monitor customer service

  Ensure all employees are providing excellent customer service in accordance to company policy.

• Manage stock rotation

  Oversee stock levels, paying attention to expiry dates to diminish stock loss.

• Supervise the work of staff on different shifts

  Oversee the activities of the employees working in shifts in order to ensure continuous operations.

• Devise special promotions

  Develop promotion activities to stimulate sales.

• Order supplies

  Command products from relevant suppliers to get convenient and profitable products to purchase.

• Train employees

  Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.

• Manage restaurant service

  Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.

• Monitor work for special events

  Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.

• Comply with food safety and hygiene

  Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

• Manage staff

  Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

• Set prices of menu items

  Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.

• Manage health and safety standards

  Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.

• Identify customer's needs

  Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.

• Manage the customer experience

  Monitor, create and oversee customer experience and perception of brand and service. Ensure pleasant customer experience, treat customers in a cordial and courteous manner.

• Maintain customer service

  Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

• Maximise sales revenues

  Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.

• Identify suppliers

  Determine potential suppliers for further negotiation. Take into consideration aspects such as product quality, sustainability, local sourcing, seasonality and coverage of the area. Evaluate the likelihood of obtaining beneficial contracts and agreements with them.

• Plan menus

  Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

• Arrange special events

  Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.

• Supervise food quality

  Oversee the quality and safety of food served to visitors and customers according to food standards.

• Handle customer complaints

  Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

Optional knowledge and skills

Source: Sisyphus ODB