Hotel, Catering and Tourism

Restaurant Managers

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Responsibilities

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.

Basic qualification requirements
Academic requirements

Secondary 5-7/ HKDSE

Work experience

5 to 10 years of relevant work experience

Industry specific capabilities
Knowledge on Food Hygiene and Safety
Related education and training
Degree or above
Bachelor of Arts (Honours) in Culinary Arts and Management
BSc (Hons) International Hospitality Business Management
Bachelor of Science (Honours) in Food Science and Safety
Higher Diploma
Higher Diploma in Culinary Arts
Higher Diploma in Hotel and Catering Management
Higher Diploma in Wine and Beverage Business Management
Higher Diploma in Applied Nutritional Studies
Higher Diploma in Food Technology and Safety
Professional Diploma/Certificate
Professional Diploma in International Culinary Arts and Management (QF Level 4)
Diploma
Diploma in Catering with Event Management (QF Level 3)
Diploma in Food and Beverage Operations (QF Level 3)
Certificate
Certificate in Food and Beverage Supervision
Basic Food Hygiene Certificate for Hygiene Managers
Basic Food Hygiene Certificate for Hygiene Managers (Bridging Course)
Advanced Certificate in Food & Beverage Management
The WSET Level 1 Award in Wines
The WSET Level 2 Award in Wines and Sprits
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