Restaurant Manager
Role description
supervises and manages the daily operations of the restaurant. Some of these duties will involve hire and manage staff, manage stock and budgets, decide the pricing for goods or services and ensure customer needs are met. Work is usually onsite, although catering businesses often perform work remotely at function centres, people's residences, or any location where events are held.
Role skills
Qualifications
Certificate IV (Kitchen Management); Certificate IV (Hospitality)