Restaurant managers are responsible for planning the business strategy and coordinating the actions required for the restaurant to run well and smoothly. Their work assures the commercial and economic profitability of the restaurant, but also imprints the establishment with their unique stamp by defining price policies, the menu and cuisine and the type of customer in mind.

• Take responsibility for the economic and financial management of the establishment (preparation of financial statements, cost control, profitability analysis, financing systems, etc).
• Define the establishment's pricing policy.
• Hire the restaurant staff, ensure they are properly trained, as well as organise and supervise their work.
• Can participate in the process of designing and decorating the establishment.
• Oversee the menus prepared by the chef and make sure they reflect the cuisine offered by the establishment.
• Establish the purchasing policy, as regards the raw materials and the necessary machinery and equipment.
• Develop the restaurant's communications strategy and the activities required for effective promotion.
• Ensure that the quality of the services offered by the establishment and the customer service are appropriate.
• In some restaurants, this individual will personally take the customers' reservations and even attend to their possible complaints and claims.
• Put the necessary actions into practice so that the occupational safety and hygiene regulations are fulfilled.

Regulated training and graduates

• 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: Direcció en restauració (Nivell 3)
• Professional Training Course(s) in the field of Hotel and Tourism Sector - Intermediate Level: Restoration services
• Professional Training Course(s) in the field of Hotel Management and Tourism - Advanced Level: Kitchen direction
• Professional Training Course(s) in teh field of Hotel Management and Tourism - Advanced Level: Direction in restaurant services
• Grau: Administració i direcció d'empreses
• Grau: Ciències culinàries i gastronòmiques
• Grau: Ciències empresarials-management

Complementary training

Other specific skills

Concern for order and quality: Level 3

People management: Level 3

Customer orientation: Level 2

Planning and organisation: Level 3

Networking: Level 2

Commitment to the organisation: Level 4

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.

Catering and group manager

Hotel catering manager

Host / hostess

Finance Director

Director of Operations Planning

• Work hours

  Full or part time, very flexible, with long work days and work on holidays.

• Salary

  Variable depending on the restaurant's level and size and the educational background and experience of the candidate. Average salaries vary between 24.054 and 31.595 euros gross per year. Median: 27.566 euros annum gross.
  
  Source: Report "Observatory of Jobs and Salaries of the Labour Market. Barcelona Activa", elaborated by ICSA Grupo. April 2015.
  

• Professional category

  Manager