hazard analysis and critical control points
The field of hazard analysis in order to ensure maximal safety conditions.
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Competences and skills
54 ESCO relationsEssential knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
0 competencesNo competences in this bucket.
Cross-sector
3 competencesquality assurance methodologies
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
waste management
The methods, materials and regulations used to collect, transport, treat and dispose of waste. This includes recycling and monitoring of waste disposal. It excludes procedures related to waste incineration.
green
Essential skills and competences 33 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
9 competencesensure portion control
Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.
identify customer's needs
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
manage restaurant service
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
prepare tableware
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
set prices of menu items
Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.
supervise food quality
Oversee the quality and safety of food served to visitors and customers according to food standards.
train staff to reduce food waste
Establish new trainings and staff development provisions to support staff knowledge in food waste prevention and food recycling practices. Ensure that staff understands methods of and tools for food recycling, e.g., separating waste.
green
use resource-efficient technologies in hospitality
Implement technological improvements in hospitality establishments, as connectionless food steamers, pre-rinse spray valves and low flow sink taps, which optimise the water and energy consumption in dishwashing, cleaning and food preparation.
green
Cross-sector
24 competencesarrange special events
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
design indicators for food waste reduction
Determine key performance indicators (KPI) for reducing food waste and managing in line with established standards. Oversee the evaluation of methods, equipment and costs for food waste prevention.
green
develop food waste reduction strategies
Develop policies such as staff meal or food redistribution to reduce, reuse and recycle food waste where possible. This includes reviewing purchasing policies to identify areas for reducing food waste, e.g., quantities and quality of food products.
green
develop inclusive communication material
Develop inclusive communication resources. Provide appropriate accessible digital, print and signage information and apply the appropriate language to support the representation and inclusion of people with disabilities. Make websites and online facilities accessible, e.g., ensuring compatibility with screen readers.
digital
devise special promotions
Plan and invent promotion activities to stimulate sales
ensure infrastructure accessibility
Consult designers, builders, and people with disabilities to determine how best to provide accessible infrastructure.
ensure maintenance of kitchen equipment
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
identify suppliers
Determine potential suppliers for further negotiation. Take into consideration aspects such as product quality, sustainability, local sourcing, seasonality and coverage of the area. Evaluate the likelihood of obtaining beneficial contracts and agreements with them.
maintain customer service
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
- Scope note
- Might include keeping the customers informed about the current status of their orders or waiting times.
manage health and safety standards
Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.
manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
manage stock rotation
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
manage the customer experience
Monitor, create and oversee customer experience and perception of brand and service. Ensure pleasant customer experience, treat customers in a cordial and courteous manner.
maximise sales revenues
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
monitor customer service
Ensure all employees are providing excellent customer service in accordance to company policy.
monitor financial accounts
Handle financial administration of your department, keep the costs down to only necessary expenses and maximise the revenues of your organisation.
monitor work for special events
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.
supervise the work of staff on different shifts
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
Optional knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencefood waste monitoring systems
The characteristics, benefits and ways of using digital tools to collect, monitor and evaluate data on food waste in an organisation or hospitality establishment.
digitalgreen
Cross-sector
1 competenceenergy conservation
The practice of reducing energy consumption and using fewer energy services. As a sustainable process, energy conservation is done by replacing used energy with alternative sources, using more efficient energy products, or refraining from particular energy products or services to conserve it.
green
- Scope note
- Excludes energy efficiency
Optional skills and competences 16 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
9 competencescompile wine lists
Create and update wine lists ensuring it complements the food menu and brand characteristics
create decorative food displays
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
create event-specific menus
Develop menu items for special events and occasions such as banquets, conventions and catered business meetings.
inspect table settings
Control table settings in order to ensure a correct table setup, including cutlery and glassware.
keep up with eating out trends
Follow trends in cooking and eating out by monitoring a range of sources.
monitor sugar uniformity
Monitor that the sugar and centrifuged products are uniform and comply with quality standards.
monitor the process of wine production
Oversee wine production to take decisions, in order to achieve the desired output.
mould chocolate
Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
think creatively about food and beverages
Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.
Cross-sector
7 competencesapply foreign languages in hospitality
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
conduct research on food waste prevention
Research and evaluate methods, equipment and costs for reducing and managing food waste. Monitor recorded measurement data and identify areas for improvement relating to food waste prevention.
green
develop working procedures
Create standardised series of actions of a certain order to support the organisation.
enforce alcohol drinking laws
Implement local legislation surrounding the selling of alcoholic beverages, including its sale to minors.
evaluate employees
Analyse employees' individual performances over a certain time span and communicate your conclusions to the employee in question or higher management. Evaluate achievements of staff members.
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
seek innovation in current practices
Search for improvements and present innovative solutions, creativity and alternative thinking to develop new technologies, methods or ideas for and answers to work-related problems.