§ OCCUPATION · GLOBAL STANDARDS

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.

View on Official Portal ↗

Description

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.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

hazard analysis and critical control points quality assurance methodologies waste management

OPTIONALAdjacent knowledge that strengthens fit

energy conservation food waste monitoring systems

Practical Skills

ESSENTIALApplied skills & competences

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

OPTIONALOptional competences

apply foreign languages in hospitality seek innovation in current practices monitor sugar uniformity conduct research on food waste prevention think creatively about food and beverages compile wine lists enforce alcohol drinking laws mould chocolate create event-specific menus keep up with eating out trends develop working procedures monitor the process of wine production inspect table settings create decorative food displays evaluate employees manage budgets

Data Source: Unified Global Standards (ISCED, ISCO, O*NET, ESCO)