Restaurant Manager (Food Preparation and Serving Related)

Take dining reservations.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Order and purchase equipment and supplies.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service.

Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Greet guests, escort them to their seats, and present them with menus and wine lists.

Maintain food and equipment inventories, and keep inventory records.

Count money and make bank deposits.

Keep records required by government agencies regarding sanitation or food subsidies.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Monitor employee and patron activities to ensure liquor regulations are obeyed.

Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.