Occupation Atlasrestaurant manager
ESCO · http://data.europa.eu/esco/occupation/d5eb6150-bbff-4a9c-9d0c-21eab4dbe2b6
restaurant manager
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.
Job Zone
- 1
- 2
- 3
- 4
- 5
Zone 2: Some Preparation Needed
Some preparation. Usually a high school diploma, some previous work-related skill or experience, and a few months to a year of training with experienced workers.
Job Zone is O*NET's rating of how much education, experience and training an occupation typically needs — a property of the work, not of anyone doing it.
Occupational interest profile
ECREnterprising · Conventional · Realistic — the three strongest interests, in order
- E Enterprising5.97
- C Conventional5.06
- R Realistic4.16
- S Social3.53
- I Investigative1.96
- A Artistic1.63
RIASEC (Holland) interests on O*NET's 0–7 scale: what the work draws on, not what any individual prefers. Hover a row for what each dimension means.
Job Zone and interest data are borrowed from Food Service Managers (11-9051.00): in the official ESCO–O*NET crosswalk, its exact O*NET match, and the best-ranked match that has them. ESCO doesn't publish them directly.
Typically associated skills
Essential (36)
ESCO's essential and optional tags describe how its taxonomy relates a skill to this occupation. They are not the essential functions of a job under the ADA, which an employer determines for its own role.
- arrange special events
- comply with food safety and hygiene
- control of expenses
- design indicators for food waste reduction
- develop food waste reduction strategies
- develop inclusive communication material
- devise special promotions
- ensure infrastructure accessibility
- ensure maintenance of kitchen equipment
- ensure portion control
- handle customer complaints
- hazard analysis and critical control points
- identify customer's needs
- identify suppliers
- maintain customer service
- manage health and safety standards
- manage restaurant service
- manage staff
- manage stock rotation
- manage the customer experience
- maximise sales revenues
- monitor customer service
- monitor financial accounts
- monitor work for special events
- order supplies
- plan menus
- prepare tableware
- quality assurance methodologies
- recruit employees
- set prices of menu items
- supervise food quality
- supervise the work of staff on different shifts
- train employees
- train staff to reduce food waste
- use resource-efficient technologies in hospitality
- waste management
Optional (18)
- apply foreign languages in hospitality
- compile wine lists
- conduct research on food waste prevention
- create decorative food displays
- create event-specific menus
- develop working procedures
- energy conservation
- enforce alcohol drinking laws
- evaluate employees
- food waste monitoring systems
- inspect table settings
- keep up with eating out trends
- manage budgets
- monitor sugar uniformity
- monitor the process of wine production
- mould chocolate
- seek innovation in current practices
- think creatively about food and beverages
O*NET equivalents
From the official ESCO–O*NET crosswalk, strongest match first. A broader occupation takes in this one; a narrower one is a part of it.
Closest occupations
Compare any occupation →ESCO occupations that share the most of this occupation's 36 essential skills. A plain count, not a hidden score.
venue director
21 shared · 9 more of its ownensure portion control, hazard analysis and critical control points, manage restaurant service, prepare tableware
ESCO · Compare
head waiter/head waitress
17 shared · 18 more of its ownmanage restaurant service, prepare tableware, manage stock rotation, supervise the work of staff on different shifts
ESCO · Compare
head chef
14 shared · 18 more of its ownset prices of menu items, manage stock rotation, ensure maintenance of kitchen equipment, supervise food quality
ESCO · Compare
head pastry chef
10 shared · 21 more of its ownset prices of menu items, manage stock rotation, ensure maintenance of kitchen equipment, supervise food quality
ESCO · Compare
chef
8 shared · 13 more of its owndesign indicators for food waste reduction, develop food waste reduction strategies, plan menus, use resource-efficient technologies in hospitality
ESCO · Compare
head sommelier
8 shared · 17 more of its ownmanage stock rotation, ensure maintenance of kitchen equipment, monitor work for special events, comply with food safety and hygiene
ESCO · Compare
supermarket manager
8 shared · 22 more of its owntrain staff to reduce food waste, design indicators for food waste reduction, develop food waste reduction strategies, control of expenses
ESCO · Compare
quick service restaurant team leader
7 shared · 13 more of its ownsupervise the work of staff on different shifts, supervise food quality, comply with food safety and hygiene, handle customer complaints
ESCO · Compare
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This page includes information from the O*NET 31.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license; O*NET® is a trademark of USDOL/ETA. ESCO occupations and skills are from the European Commission's ESCO classification, and the occupation crosswalk is the official ESCO–O*NET mapping by the ESCO Secretariat with USDOL/ETA. This service uses the ESCO classification of the European Commission. BlissPoint Analytics has modified all or some of this information: skill, task and descriptor ratings are rounded to one decimal, and ESCO occupations show Job Zone and interests copied from a crosswalked O*NET occupation. USDOL/ETA has not approved, endorsed, or tested these modifications.