Restaurant Manager


Organises and controls the operations of restaurants to provide enjoyable dining and catering experiences.


Key Responsibilities

  • Plan menus in consultation with Chefs
  • Arrange the purchasing and pricing of goods according to the budget
  • Ensure dining facilities comply with health regulations
  • Talk with customers to assess their satisfaction with meals and service
  • Plan and organise special functions
  • Select, train and supervise waiting and kitchen staff


Growth: Strong

Education Pathways: SIT50416 Diploma of Hospitality Management