restaurant manager
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Also called: beverage supervisor, cafe manager, catering manager, F & B manager, bar manager, food & beverage supervisor, food and beverages manager, restaurant food and beverage manager
- 36
- essential skills
- 18
- optional skills
- 8
- related roles
- 1412
- ISCO-08 group
Where you can go from here
8 rolesOccupations sharing the most essential skills with this one. The number is a count, not an opinion.
- venue directorWhat changes?21 skills in common
- head waiter/head waitressWhat changes?17 skills in common
- head chefWhat changes?14 skills in common
- head pastry chef10 skills in common
- chef8 skills in common
- head sommelier8 skills in common
- supermarket manager8 skills in common
- spa manager7 skills in common
Essential skills
36- arrange special events
- comply with food safety and hygiene
- control of expenses
- design indicators for food waste reduction
- develop food waste reduction strategies
- develop inclusive communication material
- devise special promotions
- ensure infrastructure accessibility
- ensure maintenance of kitchen equipment
- ensure portion control
- handle customer complaints
- hazard analysis and critical control points
- identify customer's needs
- identify suppliers
- maintain customer service
- manage health and safety standards
- manage restaurant service
- manage staff
- manage stock rotation
- manage the customer experience
- maximise sales revenues
- monitor customer service
- monitor financial accounts
- monitor work for special events
- order supplies
- plan menus
- prepare tableware
- quality assurance methodologies
- recruit employees
- set prices of menu items
- supervise food quality
- supervise the work of staff on different shifts
- train employees
- train staff to reduce food waste
- use resource-efficient technologies in hospitality
- waste management
Optional skills
18- apply foreign languages in hospitality
- compile wine lists
- conduct research on food waste prevention
- create decorative food displays
- create event-specific menus
- develop working procedures
- energy conservation
- enforce alcohol drinking laws
- evaluate employees
- food waste monitoring systems
- inspect table settings
- keep up with eating out trends
- manage budgets
- monitor sugar uniformity
- monitor the process of wine production
- mould chocolate
- seek innovation in current practices
- think creatively about food and beverages
Definition and skills from ESCO, published by the European Commission. Source concept
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