As a Restaurant Manager, you will need to master following:

• ensure portion control
• identify customer's needs
• manage restaurant service
• plan menus
• prepare tableware
• set prices of menu items
• supervise food quality
• train staff to reduce food waste
• use resource-efficient technologies in hospitality

More generally, a restaurant manager is also versed in:

• arrange special events
• comply with food safety and hygiene
• control of expenses
• design indicators for food waste reduction
• develop food waste reduction strategies
• develop inclusive communication material
• devise special promotions
• ensure infrastructure accessibility
• ensure maintenance of kitchen equipment
• handle customer complaints
• hazard analysis and critical control points
• identify suppliers
• maintain customer service
• manage health and safety standards
• manage staff
• manage stock rotation
• manage the customer experience
• maximise sales revenues
• monitor customer service
• monitor financial accounts
• monitor work for special events
• order supplies
• quality assurance methodologies
• recruit employees
• supervise the work of staff on different shifts
• train employees
• waste management

It also helps to know the following:

• compile wine lists
• create decorative food displays
• create event-specific menus
• food waste monitoring systems
• inspect table settings
• keep up with eating out trends
• monitor sugar uniformity
• monitor the process of wine production
• mould chocolate
• think creatively about food and beverages
• apply foreign languages in hospitality
• conduct research on food waste prevention
• develop working procedures
• enforce alcohol drinking laws
• seek innovation in current practices