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Restaurant manager

Code 1412.1

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

Knowledge

  • hazard analysis and critical control points
  • waste management

Skills and competences

  • ensure portion control
  • ensure maintenance of kitchen equipment
  • recruit employees
  • design indicators for food waste reduction
  • devise special promotions
  • develop food waste reduction strategies
  • develop inclusive communication material
  • use resource-efficient technologies in hospitality
  • order supplies
  • set prices of menu items
  • train staff to reduce food waste
  • manage the customer experience
  • manage stock rotation
  • identify customer's needs
  • identify suppliers
  • maintain customer service
  • maximise sales revenues
  • comply with food safety and hygiene
  • arrange special events
  • plan menus
  • prepare tableware
  • ensure infrastructure accessibility
  • monitor financial accounts
  • monitor work for special events

Transversal competences

  • train employees
  • control of expenses
  • manage health and safety standards
  • manage restaurant service
  • handle customer complaints
  • manage staff
  • quality assurance methodologies
  • supervise the work of staff on different shifts
  • supervise food quality
  • monitor customer service

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What to assess for this role

Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.

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Sources

This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences