Manager, bar
NKPD code: 14123005
Current information as of 2026-11-14
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How much does a Manager, bar earn? Latest statistics
Secondary education
Third degree of professional qualification and/or completed secondary education or acquired right to take state matriculation exams
ClassManagers
Sing. GroupRestaurant managers
Labor Characteristics
Restaurant managers plan, organise and direct the operations of cafés, restaurants and similar establishments that prepare, serve and deliver food.
Main Tasks
- planning menus in consultation with the head chef;
- planning and organising special functions;
- organising sales and setting prices of goods offered in line with the budget;
- maintaining records of stock levels and financial transactions;
- ensuring that dining, kitchen and storage areas are kept functional and comply with health requirements;
- discussing with customers their satisfaction with the food and service provided;
- selecting staff, preparing work schedules, training and supervising waiting and kitchen staff;
- taking reservations, greeting guests and assisting in taking orders;
- negotiating contracts with customers and suppliers;
- ensuring compliance with occupational health and safety regulations and requirements.
- Examples of occupations in this unit group:
- Manager, restaurant
- Manager, patisserie/café
- Manager, catering
Not Included
- Head chef – 3434
- NOTES: Owners of small cafés, restaurants and similar establishments, for whom managing and supervising staff is not a significant part of their work, are classified in unit group 5120 Cooks, 5131 Waiters or 5132 Bartenders.
Professions in "Restaurant managers"
Source: National Statistical Institute
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