Course Restaurant Manager

The Restaurant Manager is the manager of a restaurant, or rather of the management of a catering business in all its aspects: from the staff to the economic management, from the creation of the menu to the relationship with suppliers, from marketing strategies to the care of contact with customers. Its presence is essential in the restaurant, to ensure its daily operation and long-term success. First of all, he has the role of leader of the whole team that works in the restaurant: he motivates the collaborators towards the company turnover objectives and takes care of personnel management. He has to make sure there are enough people to keep the business running smoothly, both in the kitchen and in the dining room. He then organizes the work of chefs and sommeliers, cooks and dishwashers, maîtrees and waiters, hostess and bartender: sets standards for staff performance and customer service, assigns duties and shifts and coordinates holidays. In addition, you check that the dining room and kitchen staff comply with the rules on hygiene and safety in the workplace. If there is a need for additional staff, the restaurant manager performs the typical tasks of a recruiter: publishes job offers, selects candidates and negotiates contractual aspects. It then manages the training of the staff, both of the dining room team and of the kitchen brigade: it ensures that new hires are instructed on the specific rules and procedures of the restaurant, and organizes the training and updating hours necessary to increase the professionalism of the restaurant. entire staff.