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
Related professions hotel, restaurant
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- Hotel manager
- Hotel porter
- Other personal services worker
- 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.
- Hazard analysis and critical control points
The field of hazard analysis in order to ensure maximal safety conditions.
- Recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- 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.
- Ensure tableware is ready for use
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
- Ensure regular maintenance of kitchen equipment
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
- 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.
- Order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
- Handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
- 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.
- 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.
- Monitor financial accounts
Handle financial administration of your department, keep the costs down to only necessary expenses and maximise the revenues of your organisation.
- Manage restaurant service
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
- Arrange special events
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
- Maximise sales revenues
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
- Manage stock rotation
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
- 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.
- Devise special promotions
Plan and invent promotion activities to stimulate sales
- 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.
- Monitor work for special events
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
- Plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
- Monitor customer service
Ensure all employees are providing excellent customer service in accordance to company policy.
- 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.
- 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.
- Identify customer's needs
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
- Supervise the work of staff on different shifts
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
- Supervise food quality
Oversee the quality and safety of food served to visitors and customers according to food standards.
- Comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.