Manage restaurant service

Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.

organise restaurant service
manage services at a restaurant
manage service in a restaurant
coordinate the running of a restaurant

skill/competence

sector-specific

Manage restaurant service is an essential skill of the following occupations:

Head waiter/head waitress: Head waiters/waitresses manage the food and beverage service in a hospitality outlet or unit. They are responsible for the customer’s experience. Head waiters/waitresses coordinate all actions involving customers such as welcoming guests, ordering, delivering the food & beverages and supervise financial transactions.
Venue director: Venue directors plan and manage conference, banqueting and venue operations in a hospitality establishment to reflect clients’ needs. They are responsible for promotional events, conferences, seminars, exhibitions, business events, social events and venues.
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.

Manage restaurant service is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.

Hospitality vocational teacher: Hospitality vocational teachers instruct students in their specialised field of study, hospitality, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a hospitality-related profession, such as hotel receptionist or housekeeper. Hospitality vocational teachers monitor the students’ progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of hospitality through assignments, tests and examinations.

References

1. Manage restaurant service – ESCO