Restaurant managers

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

Job 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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