Which activities appear in relevant job advertisements and how often? What is required in a restaurant manager job?

Operations and management:

• Responsibility for the entire operational process
• Employee management and development
• Quality assurance and management

Financial management:

• Budgeting and controlling
• Cost management
• Preparation of financial reports and monitoring of key financial figures

Customer relationship and service:

• Ensuring a high level of customer satisfaction
• External representation of the company
• Development of customer loyalty strategies

approx. 15% of the time

Marketing and event management:

• Planning and implementation of marketing measures
• Organization of events and catering orders
• Design of advertising materials and menu cards

Purchasing and logistics:

• Selection of suppliers and purchase of goods
• Warehousing and inventory management
• Negotiation of conditions and prices

Compliance and security:

• Compliance with legal regulations and hygiene standards
• Conducting training courses on occupational health and safety

• Completed basic training - ideally in the catering industry (e.g. chef, restaurant specialist)
• Completed further training as a catering manager with a federal certificate
• Several years of professional experience in gastronomy

• Frequently: Management experience
• Skills in business management, employee management and commercial processes
• In-depth understanding of the food service industry and market, including food safety and hygiene regulations
• Knowledge of the relevant legal provisions and occupational safety regulations
• Use of industry-specific software for reservations, orders, personnel planning and accounting

• Good communication skills
• Leadership competence
• Resilience and flexibility
• Organizational skills
• Customer-oriented way of working

• Customer focus: a strong sense of customer service and guest satisfaction, combined with the ability to respond professionally to complaints and ensure service quality
• Organizational talent: Skills in planning and organizing day-to-day business, events and catering
• Strong communication skills: clear and effective communication with employees as well as with suppliers and guests
• Problem-solving skills: the ability to quickly and effectively find solutions to problems that arise
• Ability to multitask: the ability to manage and prioritize multiple tasks simultaneously
• Negotiation skills: Skill in negotiating with suppliers and other business partners
• Stress resistance: the catering industry can be very hectic, so it is important to keep a cool head even under pressure