Profession restaurant manager
Restaurant managers plan, organize and direct the operations of cafes, restaurants and related establishments to provide dining and catering services.
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- Enterprising / Conventional
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- 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.
- Ensure portion control
Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.
- 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.
- Arrange special events
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
- Identify customer's needs
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
- Plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
- Order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
- Recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Devise special promotions
Plan and invent promotion activities to stimulate sales
- Monitor customer service
Ensure all employees are providing excellent customer service in accordance to company policy.
- 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.
- Supervise the work of staff on different shifts
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
- 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.
- 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.
- Monitor financial accounts
Handle financial administration of your department, keep the costs down to only necessary expenses and maximise the revenues of your organisation.
- 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.
- Comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
- Maximise sales revenues
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
- Manage restaurant service
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
- Supervise food quality
Oversee the quality and safety of food served to visitors and customers according to food standards.
- 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.
- 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.
- Handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
- Ensure tableware is ready for use
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
- Manage stock rotation
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
- 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.
- Monitor work for special events
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
Optional knowledge and skillscreate event-specific menus develop working procedures inspect table settings apply foreign languages in hospitality monitor the process of wine production seek innovation in current practices think creatively about food and beverages mould chocolate keep up with trends in eating out monitor sugar uniformity compile wine lists create decorative food displays enforce alcohol drinking laws
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