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Restaurant managers

Restaurant managers plan, organize and direct the operations of cafes, restaurants and related establishments to provide dining and catering services.

Job Definition

(a) planning menus in consultation with chefs and cooks
(b) planning and organizing special functions
(c) arranging the purchasing and pricing of goods according to budget
(d) maintaining records of stock levels and financial transactions
(e) ensuring dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance
(f) conferring with customers to assess their satisfaction with meals and service
(g) selecting, set staff work schedules, training and supervising waiting and kitchen staff
(h) taking reservations, greeting guests and assisting in taking orders
(i) negotiating arrangements with clients and suppliers
(j) ensuring compliance with occupational health and safety regulations

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