Restaurant managers

Role Responsibilities

  • Planning menus in consultation with chefs and cooks
  • Planning and organizing special functions
  • Arranging the purchasing and pricing of goods according to budget
  • Maintaining records of stock levels and financial transactions
  • Ensuring that dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance
  • Conferring with customers to assess their satisfaction with meals and service
  • Selecting staff, setting staff work schedules, and training and supervising waiting and kitchen staff
  • Taking reservations, greeting guests and assisting in taking orders
  • Negotiating arrangements with clients and suppliers
  • Ensuring compliance with occupational health and safety regulations

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    Skill level