TourismISCO 1412
Restaurant manager
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.
Check yourself in a minute: restaurant manager
Rate 5 of the 36 essential skills of this occupation (European ESCO data). No account needed.
train staff to reduce food waste
ensure infrastructure accessibility
prepare tableware
identify suppliers
ensure portion control
European Skills Framework
Skills and knowledge areas required for this occupation based on European classification.
Essential (36)
hazard analysis and critical control pointshazard analysis and critical control pointsThe field of hazard analysis in order to ensure maximal safety conditions.waste managementwaste managementThe methods, materials and regulations used to collect, transport, treat and dispose of waste. This includes recycling and monitoring of waste disposal. It excludes procedures related to waste inciner...quality assurance methodologiesquality assurance methodologiesQuality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.train staff to reduce food wastetrain staff to reduce food wasteEstablish new trainings and staff development provisions to support staff knowledge in food waste prevention and food recycling practices. Ensure that staff understands methods of and tools for food r...ensure infrastructure accessibilityensure infrastructure accessibilityConsult designers, builders, and people with disabilities to determine how best to provide accessible infrastructure.comply with food safety and hygienecomply with food safety and hygieneRespect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.prepare tablewareprepare tablewareGuarantee that plates, cutlery and glassware are clean, polished and in good condition.identify suppliersidentify suppliersDetermine potential suppliers for further negotiation. Take into consideration aspects such as product quality, sustainability, local sourcing, seasonality and coverage of the area. Evaluate the likel...ensure portion controlensure portion controlGuarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.order suppliesorder suppliesCommand products from relevant suppliers to get convenient and profitable products to purchase.handle customer complaintshandle customer complaintsAdminister complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.monitor financial accountsmonitor financial accountsHandle financial administration of your department, keep the costs down to only necessary expenses and maximise the revenues of your organisation.manage staffmanage staffManage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the wor...ensure maintenance of kitchen equipmentensure maintenance of kitchen equipmentGuarantee coordination and supervision of cleaning and maintenance of kitchen equipment.design indicators for food waste reductiondesign indicators for food waste reductionDetermine key performance indicators (KPI) for reducing food waste and managing in line with established standards. Oversee the evaluation of methods, equipment and costs for food waste prevention.set prices of menu itemsset prices of menu itemsFix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.supervise the work of staff on different shiftssupervise the work of staff on different shiftsOversee the activities of the employees working in shifts in order to ensure continuous operations.manage health and safety standardsmanage health and safety standardsOversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.recruit employeesrecruit employeesHire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.manage the customer experiencemanage the customer experienceMonitor, create and oversee customer experience and perception of brand and service. Ensure pleasant customer experience, treat customers in a cordial and courteous manner.develop inclusive communication materialdevelop inclusive communication materialDevelop inclusive communication resources. Provide appropriate accessible digital, print and signage information and apply the appropriate language to support the representation and inclusion of peopl...plan menusplan menusOrganise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.identify customer's needsidentify customer's needsUse appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.maintain customer servicemaintain customer serviceKeep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requ...supervise food qualitysupervise food qualityOversee the quality and safety of food served to visitors and customers according to food standards.maximise sales revenuesmaximise sales revenuesIncrease possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.arrange special eventsarrange special eventsOrganise the necessary preparations for catering at special events such as conferences, large parties or banquets.manage restaurant servicemanage restaurant serviceOversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.monitor work for special eventsmonitor work for special eventsOversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.use resource-efficient technologies in hospitalityuse resource-efficient technologies in hospitalityImplement technological improvements in hospitality establishments, as connectionless food steamers, pre-rinse spray valves and low flow sink taps, which optimise the water and energy consumption in d...develop food waste reduction strategiesdevelop food waste reduction strategiesDevelop policies such as staff meal or food redistribution to reduce, reuse and recycle food waste where possible. This includes reviewing purchasing policies to identify areas for reducing food waste...control of expensescontrol of expensesMonitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.train employeestrain employeesLead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the perform...manage stock rotationmanage stock rotationOversee stock levels, paying attention to expiry dates to diminish stock loss.monitor customer servicemonitor customer serviceEnsure all employees are providing excellent customer service in accordance to company policy.devise special promotionsdevise special promotionsPlan and invent promotion activities to stimulate sales.
Optional (18) — show
food waste monitoring systemsfood waste monitoring systemsThe characteristics, benefits and ways of using digital tools to collect, monitor and evaluate data on food waste in an organisation or hospitality establishment.energy conservationenergy conservationThe practice of reducing energy consumption and using fewer energy services. As a sustainable process, energy conservation is done by replacing used energy with alternative sources, using more efficie...inspect table settingsinspect table settingsControl table settings in order to ensure a correct table setup, including cutlery and glassware.monitor the process of wine productionmonitor the process of wine productionOversee wine production to take decisions, in order to achieve the desired output.manage budgetsmanage budgetsPlan, monitor, report on the budget and prepare set production budgets.think creatively about food and beveragesthink creatively about food and beveragesGenerate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.keep up with eating out trendskeep up with eating out trendsFollow trends in cooking and eating out by monitoring a range of sources.enforce alcohol drinking lawsenforce alcohol drinking lawsImplement local legislation surrounding the selling of alcoholic beverages, including its sale to minors.evaluate employeesevaluate employeesAnalyse employees' individual performances over a certain time span and communicate your conclusions to the employee in question or higher management. Evaluate achievements of staff members.create event-specific menuscreate event-specific menusDevelop menu items for special events and occasions such as banquets, conventions and catered business meetings.conduct research on food waste preventionconduct research on food waste preventionResearch and evaluate methods, equipment and costs for reducing and managing food waste. Monitor recorded measurement data and identify areas for improvement relating to food waste prevention.mould chocolatemould chocolateMould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.compile wine listscompile wine listsCreate and update wine lists ensuring it complements the food menu and brand characteristics.develop working proceduresdevelop working proceduresCreate standardised series of actions of a certain order to support the organisation.monitor sugar uniformitymonitor sugar uniformityMonitor that the sugar and centrifuged products are uniform and comply with quality standards.apply foreign languages in hospitalityapply foreign languages in hospitalityUse the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.create decorative food displayscreate decorative food displaysDesign decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.seek innovation in current practicesseek innovation in current practicesSearch for improvements and present innovative solutions, creativity and alternative thinking to develop new technologies, methods or ideas for and answers to work-related problems.
Related Occupations
Occupations that need many of the same essential skills, so the move between them is shortest.
venue director21 shared essential skillshead waiter/head waitress17 shared essential skillshead chef14 shared essential skillshead pastry chef10 shared essential skillschef8 shared essential skillshead sommelier8 shared essential skillssupermarket manager8 shared essential skillsquick service restaurant team leader7 shared essential skills
Frequently asked questions
What does a restaurant manager do?
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.
What skills does a restaurant manager need?
A restaurant manager needs 36 essential skills, including hazard analysis and critical control points, waste management, quality assurance methodologies, train staff to reduce food waste, ensure infrastructure accessibility.
Will AI replace restaurant manager jobs?
The AI disruption score for restaurant manager is 65/100 (high risk). Skills most exposed to automation: monitor financial accounts, order supplies, manage stock rotation. Most resilient: comply with food safety and hygiene, ensure infrastructure accessibility, prepare tableware.
AI Replacement Risk
65/ 100
High Risk
Low riskHigh risk
Skills most at risk from AI
Skills resilient to automation
This is the average for the whole occupation. The AI Career Shield test (about 10 minutes) shows the risk in your own work and what you can do about it.
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