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Restaurant Managers

Descriptions & Duties

  • Restaurant Managers manage and co-ordinate the activities of the restaurant and trains staff to ensure prompt and courteous services. They also recommend menu items and wines to clients as well as to Achieve revenue target.

Generic Competencies

Physical Abilities

Physical abilities

  • Physical strength
  • Eye hand coordination / precision / dexterity

 

Importance:3 (Max:5) 

Skill is basically required

 

Technology Skills

Technology skills

  • Computer literacy
  • Application of technology

 

Importance:2 (Max:5) 

Skill is occasionally required

 

Cognitive Abilities

Cognitive abilities

  • Creativity
  • Visualisation
  • Logical thinking

 

Importance:3 (Max:5) 

Skill is basically required

 

Comprehension And Expression

Comprehension and expression skills

  • Reading comprehension
  • Oral / written expression

 

Importance:3 (Max:5) 

Skill is basically required

 

Social Skills

Social skills

  • Communication
  • Negotiation
  • Persuasion

 

Importance:5 (Max:5) 

Skill is required all the time

 

Organisation And Execution Skills

Organisation and execution skills

  • Planning
  • Organising
  • Judgement
  • Decision making

 

Importance:4 (Max:5) 

Skill is frequently required

 

Problem Solving Skills

Problem solving skills

  • Ability to solve simple and complex problems effectively and efficiently

 

Importance:4 (Max:5) 

Skill is frequently required

 

Management Skills

Management skills

  • Leadership
  • Management of finance / time / people / other resources

 

Importance:4 (Max:5) 

Skill is frequently required

 

Trade Specific Competencies

Knowledge on Food Hygiene and Safety

Restaurant Managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers. They should possess professional knowledge on food hygiene and safety. The holders of "Basic Food Hygiene Certificate for Hygiene Supervisors" and/or "Basic Food Hygiene Certificate for Hygiene Managers" recognised by the Food an Environmental Hygiene Department in Hong Kong would be an advantage.

General Requirements

Academic qualification

  • Secondary 5-7/ HKDSE

Professional qualification

  • Restaurant Managers with holders of "Basic Food Hygiene Certificate for Hygiene Supervisors" and/or "Basic Food Hygiene Certificate for Hygiene Managers" recognised by the Food and Environmental Hygiene Department in Hong Kong would be an advantage.

Experience

  • 5 to 10 years of relevant work experience

Career Path & Salary

Private Sector

Monthly Salary $20,000-$25,000

Monthly Salary $25,000-$35,000

Monthly Salary $35,000-$40,000

Monthly Salary > $40,000

Related Education & Training

Work Environment

  • Restaurant Managers generally work full time in Chinese restaurants, clubs, hotels, and other food service and drinking establishments, they usually work shifts often including late evenings, weekends, and holidays and long hours of work are common.

Tools

  • Cash registers
  • Computers with booking system
  • Point of sale (POS) terminals
  • Touch screen monitors

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