restaurant manager (EN)
ISCO 1412 · v1.2.1
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.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- beverage supervisor
- cafe manager
- catering manager
- F & B manager
- bar manager
- food & beverage supervisor
- food and beverages manager
- restaurant food and beverage manager
- food and drinks manager
Skills and knowledge
Essential (EN) · 36
- train staff to reduce food waste
- ensure infrastructure accessibility
- comply with food safety and hygiene
- prepare tableware
- identify suppliers
- ensure portion control
- order supplies
- handle customer complaints
- monitor financial accounts
- hazard analysis and critical control points
- manage staff
- ensure maintenance of kitchen equipment
- design indicators for food waste reduction
- set prices of menu items
- waste management
- supervise the work of staff on different shifts
- manage health and safety standards
- recruit employees
- manage the customer experience
- develop inclusive communication material
- plan menus
- identify customer's needs
- maintain customer service
- supervise food quality
- maximise sales revenues
- arrange special events
- manage restaurant service
- quality assurance methodologies
- monitor work for special events
- use resource-efficient technologies in hospitality
- develop food waste reduction strategies
- control of expenses
- train employees
- manage stock rotation
- monitor customer service
- devise special promotions
Optional (EN) · 18
- inspect table settings
- monitor the process of wine production
- manage budgets
- food waste monitoring systems
- think creatively about food and beverages
- keep up with eating out trends
- enforce alcohol drinking laws
- evaluate employees
- create event-specific menus
- conduct research on food waste prevention
- mould chocolate
- compile wine lists
- develop working procedures
- monitor sugar uniformity
- energy conservation
- apply foreign languages in hospitality
- create decorative food displays
- seek innovation in current practices
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