ISCO Occupation Group 1412.1 Restaurant Manager
From Open Risk Manual
Definition
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.
Essential Skills
- Train Employees
- Monitor Financial Accounts
- Manage The Customer Experience
- Recruit Employees
- Order Supplies
- Identify Customer'S Needs
- Manage Restaurant Service
- Devise Special Promotions
- Arrange Special Events
- Handle Customer Complaints
- Supervise Food Quality
- Manage Health And Safety Standards
- Maintain Customer Service
- Monitor Customer Service
- Set Prices Of Menu Items
- Hazard Analysis And Critical Control Points
- Ensure Portion Control
- Monitor Work For Special Events
- Quality Assurance Methodologies
- Maximise Sales Revenues
- Ensure Tableware Is Ready For Use
- Control Of Expenses
- Manage Staff
- Ensure Regular Maintenance Of Kitchen Equipment
- Plan Menus
- Manage Stock Rotation
- Comply With Food Safety And Hygiene
- Identify Suppliers
- Supervise The Work Of Staff On Different Shifts
Optional Skills
- Seek Innovation In Current Practices
- Create Decorative Food Displays
- Keep Up With Trends In Eating Out
- Create Event-Specific Menus
- Develop Working Procedures
- Apply Foreign Languages In Hospitality
- Compile Wine Lists
- Inspect Table Settings
- Mould Chocolate
- Monitor The Process Of Wine Production
- Enforce Alcohol Drinking Laws
- Think Creatively About Food And Beverages
- Monitor Sugar Uniformity
Alternative Names
- Beverage Supervisor
- Cafe Manager
- Catering Manager
- F & B Manager
- Bar Manager
- Food & Beverage Supervisor
- Food And Beverages Manager
- Restaurant Food And Beverage Manager
- Food And Drinks Manager
