// Unit group · 1412

Restaurant Managers

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

1 Managers / 14 Hospitality, Retail and Other Services Managers / 141 Hotel and Restaurant Managers / All level 4

// Working conditions

BiologicalHeat and coldLifting and postureShift work

// Hand tools

No hand tools in this set.

planning menus in consultation with chefs and cooks

planning and organizing special functions

arranging the purchasing and pricing of goods according to budget

maintaining records of stock levels and financial transactions

ensuring dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance

conferring with customers to assess their satisfaction with meals and service

selecting, set staff work schedules, training and supervising waiting and kitchen staff

taking reservations, greeting guests and assisting in taking orders

negotiating arrangements with clients and suppliers

ensuring compliance with occupational health and safety regulations.

Included occupations

Examples of the occupations classified here:
- Café manager
- Catering manager
- Restaurant manager

Excluded occupations

Some related occupations classified elsewhere:
- Chef - 3434

Notes

Operators of small cafes, restaurants and bars for whom the management and supervision of staff is not a significant component of the work, are classified in Unit Groups 5120: Cooks, 5131: Waiters or 5132: Bartenders, depending on the main tasks performed.

Indexed job titles 7