PSOC 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. Their tasks include: a) planning menus in consultation with chefs and cooks; b) planning and organizing special functions; c) arranging the purchasing and pricing of goods according to budget; d) maintaining records of stock levels and financial transactions; e) ensuring dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance; f) conferring with customers to assess their satisfaction with meals and service; g) selecting, set staff work schedules, training and supervising waiting and kitchen staff; h) taking reservations, greeting guests and assisting in taking orders; i) negotiating arrangements with clients and suppliers; j) ensuring compliance with occupational health and safety regulations. Examples of the occupations classified here are: Cafe Manager, Catering services manager/proprietor, Production and operations/restaurant manager, Restaurant manager, Restaurant proprietor Some related occupations classified elsewhere: Chef - 3434

Use this unit group when the occupation wording needs to sit under Hotel and restaurant managers.

Use this node when the job title is more specific than the broader Hotel and restaurant managers grouping.