Restaurant services manager

The person responsible for planning the food and drink offer in a hotel establishment and its integration in the business strategy of the hotel industry or establishment. This professional profile is usually found in hotel establishments with an large offer of food and drinks and that have different areas where these products are served (restaurant, bar, banquet, catering, disco, etc. ) and require a unified action policy for correct operation. This profile is also found in hotel or restaurant chains that require a common strategy in the management of food and drinks in the different establishments.

• Coordinate the different areas of a hotel related to the offer of food and drinks ( restaurant, cafeteria, bar, store, cellar, catering, etc.) and design a common strategy for their operation.
• Develop the food and drink offer, adapting it to the type of public and to the evolution of demand.
• Organize supply logistics and control of stocks together with the purchasing department. This involves raw materials, food products and drinks as well as the furniture and utensils required in the kitchen, restaurant and other areas involved.
• Control the budget allocation for food and drinks, and ensure that the company's economic objectives are fulfilled.
• Define quality indexes for acquired products and resources, considering variables such as the type of establishment, the offer, establishment image, etc.
• Programme and coordinate acts for the promotion of the establishment's products and services (gastronomic meetings, presentation of new products, etc.).
• Assess customer satisfaction through surveys, public studies and other methods. Correct any possible deficiencies and put improvement plans in place.
• Ensure correct compliance with regulations on workplace health and safety in the areas that depend on the department, promoting any appropriate actions.
• Schedule training and recycling plans for subordinate staff.
• Participate in the pricing policy of the establishment in areas of responsibility.

Regulated training and graduates

• Professionalism Certificate: Bar and café services (Level 2)
• Professionalism Certificate: Restaurant services (Level 2)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Gestió de processos de servei en restauració (Nivell 3)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Sumilleria (Nivell 3)
• Professional Training Course(s) in the field of Hotel and Tourism Sector - Intermediate Level: Restoration services
• Professional Training Course(s) in teh field of Hotel Management and Tourism - Advanced Level: Direction in restaurant services
• Grau: Ciències empresarials-management
• Grau: Gestió d'empreses en comerç i distribució
• Grau: Màrqueting i direcció comercial
• Grau: Direcció hotelera
• Grau: Turisme
• Grau: Turisme i oci
• Grau: Gestió hotelera i turística
• Grau: Ciències i tecnologies dels aliments
• Grau: Innovació i seguretat alimentària

Complementary training

Other specific skills

Strategic orientation: Level 3

People management: Level 3

Orientation within reach: Level 3

Planning and organisation: Level 3

Concern for order and quality: Level 4

Leadership: Level 3

Management

The organisation, administration and control of a company or entity are the main interests of people related to the management field. Activities included in this field of interest vary from effective resource management, feasibility analyses and solving business problems to the development of skills and fostering of motivation in relation to human resources. Knowledge regarding specific techniques of strategic administration and business management are required to carry out these activities.

Logistics

The planning, organisation, control and carrying out of logistics and administrative tasks are the focus of people who work in the field of logistics. Activities in the field of logistics include the organisation and planning of supply, storage, production and distribution systems, taking inventories, controlling stock and estimating production, as well as the organisation and/or carrying out of the administrative tasks necessary for the implementation of these activities. Knowledge of organisation, control and management techniques is essential for carrying out these activities.

Tourist establishment manager

Hotel expansion manager.

Catering and group manager

Director of communication

Revenue Manager

• Work hours

  Overtime and weekend work is common.

• Salary

  Salary range: between 54.147 and 80.109 euros annum gross. Median: 65.861 euros annum gross.
  
  Source: Report "Observatory of Jobs and Salaries of the Labour Market. Barcelona Activa", elaborated by ICSA Grupo. April 2015.

• Other features

  A professional profile that is frequently subjected to stress situations and requires good physical condition and personal care.
  These professionals usually make personal visits to production and service centers. Mobility is therefore frequent, and in the case of hotel chains or restaurants, extensive travel is a normal part of this job.

• Professional category

  Manager