Restaurant Manager

plans catering services and directs staff;

• decides on range and quality of meals and beverages to be

provided;

• discusses customer’s requirements.
• purchases or directs the purchasing of supplies and arranges

for preparation of accounts;

• verifies that quality of food, beverages and waiting service is

as required, that kitchen and dining areas are kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements;

• plans and arranges food preparation in collaboration with

other staff and organises the provision of waiting or counter staff;

• checks that supplies are properly used and accounted for to

prevent wastage and loss and to keep within budget limit;

• determines staffing, financial, material and other short- and

long-term requirements;