Restaurant and catering establishment managers and proprietors

This leadership role oversees and optimizes all operational and strategic aspects of a restaurant, catering business, or similar food service establishment. They're crucial for ensuring exceptional dining experiences, maximizing profitability, and maintaining high standards of food quality and service.

Key responsibilities involve managing daily operations, including front-of-house, kitchen, and administrative functions. They develop and implement sales strategies, manage inventory (food and beverage), and optimize staffing levels and schedules. A core function is leading, training, and motivating diverse teams, ensuring adherence to food safety regulations, hygiene standards, and delivering outstanding customer service. They also oversee financial performance, including budgeting, cost control, and supplier relationships.

They also collaborate with chefs, suppliers, marketing teams, and event planners to curate menus, enhance offerings, and attract clientele. Ultimately, they're accountable for the overall guest satisfaction, financial success, and reputation of the establishment, directly contributing to its competitive edge and long-term viability.