Restaurant managers plan, organize and direct the operations of cafes, restaurants and related establishments to provide dining and catering services.
(a)   Tasks include -
planning menus in consultation with chefs and cooks;
planning and organizing special functions;
arranging the purchasing and pricing of goods according to budget;
maintaining records of stock levels and financial transactions;
ensuring dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance;
conferring with customers to assess their satisfaction with meals and service;
selecting, set staff work schedules, training and supervising waiting and kitchen staff;
taking reservations, greeting guests and assisting in taking orders;
negotiating arrangements with clients and suppliers;
ensuring compliance with occupational health and safety regulations.