Restaurant Manager (Existing Title: Manager, Food Service) (0593CBV1) Competency-Based

PWC Training

Georgia (OA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

Skills

Monitor activities of individuals to ensure safety or compliance with rules.

Monitor employee and patron activities to ensure liquor regulations are obeyed.

Maintain regulatory or compliance documentation.

Keep records required by government agencies regarding sanitation or food subsidies.

Maintain operational records.

Maintain food and equipment inventories, and keep inventory records.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Manage inventories of products or organizational resources.

Maintain food and equipment inventories, and keep inventory records.

Resolve customer complaints or problems.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Evaluate quality of materials or products.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Monitor organizational procedures to ensure proper functioning.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Schedule product or material transportation.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Manage organizational or project budgets.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Manage guest services.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Collect payments for goods or services.

Count money and make bank deposits.

Monitor organizational compliance with regulations.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Provide basic information to guests, visitors, or clients.

Greet guests, escort them to their seats, and present them with menus and wine lists.
Take dining reservations.

Develop organizational policies or programs.

Establish standards for personnel performance and customer service.

Perform manual service or maintenance tasks.

Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Prepare staff schedules or work assignments.

Schedule staff hours and assign duties.

Estimate cost or material requirements.

Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Direct facility maintenance or repair activities.

Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Analyze data to inform operational decisions or activities.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Negotiate sales or lease agreements for products or services.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Schedule activities or facility use.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Evaluate employee performance.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Manage human resources activities.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Recommend organizational process or policy changes.