Restaurant managers
NKPD code: 1412
Description
Restaurant managers plan, organise and direct the operations of cafés, restaurants and similar establishments that prepare, serve and deliver food. Restaurant managers perform the following 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 Excludes: – 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.