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restaurant manager

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Description

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.

EssentialOptional

Theoretical Knowledge

hazard analysis and critical control points waste management quality assurance methodologies food waste monitoring systems energy conservation

Practical Skills

identify suppliers devise special promotions use resource-efficient technologies in hospitality train employees identify customer's needs manage health and safety standards train staff to reduce food waste manage restaurant service comply with food safety and hygiene monitor financial accounts handle customer complaints monitor work for special events control of expenses develop inclusive communication material manage staff plan menus arrange special events maintain customer service supervise the work of staff on different shifts set prices of menu items prepare tableware ensure maintenance of kitchen equipment order supplies manage stock rotation maximise sales revenues monitor customer service design indicators for food waste reduction supervise food quality ensure portion control develop food waste reduction strategies recruit employees ensure infrastructure accessibility manage the customer experience conduct research on food waste prevention monitor sugar uniformity compile wine lists monitor the process of wine production create event-specific menus mould chocolate create decorative food displays keep up with eating out trends apply foreign languages in hospitality seek innovation in current practices develop working procedures manage budgets evaluate employees enforce alcohol drinking laws think creatively about food and beverages inspect table settings