Manager, self-service restaurant

Restaurant managers plan, organise and direct the operations of cafés, restaurants and similar establishments that prepare, serve and deliver food.

• 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