- Consults with clients/customers and determines restaurant options based on the client’s needs.
- Prepares required catering forms, completing meticulous tasks and negotiating pricing.
- Preparation and planning of the venue for the events, including menus, equipment, food, and services.
- Restuarant managers are responsible to hire, train, and supervise the reatuarant staff. This is inclusive of schedule organization and ensuring proper event staffing.
- Communicating effectively with clients, staff, and third party vendors.
- The manager facilitates the arrangements of seating, the serving of food and beverages, and maintaining cleanliness of tables.
- Restaurant expenses, and accurate records will be kept and organized by the restaurant manager.
- Adhere and facilities the needs of the food and health industry safety regulation and standards.
- Research and keep up with restaurant trends to promote competitive catering services. Needs substantial or expert knowledge of electronic catering management systems.
- Proficiency, ability meet deadlines, and complete the job within budget in required.
- Prior experience and knowledge of the processes for hiring, training, and overseeing catering staff is required.
- Advanced or expert knowledge of the best restaurant management practices is required.
- Willing to work late, weekends or public holidays if equired.
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