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

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 that 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 staff, setting staff work schedules, and 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.