• Consults with clients/customers and determines catering 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 staff. This is
inclusive of schedule organization and ensuring proper event staffing.
• Communicating effectively with clients, staff, and third party vendors.
• Restaurant 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 manager.
• Adhere and facilities the needs of the food and health industry safety regulation and standards.
• Research and keep up with catering trends to promote competitive catering services. Needs
substantial or expert knowledge of electronic restaurant 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
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.
