The restaurant manager is responsible for the coordination of all processes in the service area of a restaurant and represents it to the public and the guests.
He takes care of the quality of the service, pays attention to the hygiene standards and divides the service employees into their shifts.
A real talent for organization.
He is responsible for adhering to the standards set in the restaurant and for achieving the specified goals.
A restaurant manager should be a team player with a high level of commitment and at the same time bring leadership qualities. A completed vocational training in the hotel and catering industry, as well as at least 5 years of professional experience are usually required for the position as a restaurant manager.
After all, you should have the ability to independently manage a restaurant and to coordinate and lead a team.