What does a Culinary Director do?
Restaurant managers are responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high quality experience to customers. Areas of operation range from personnel management to cook and waiting staff coordination to inventory management. Restaurant managers can work in a variety of settings, including fast food restaurants, fine dining restaurants, and casual dining restaurants.
Although not required, many employers prefer that restaurant managers have a Bachelor's degree in hospitality or training from a community college. Restaurant managers must at least have a high school diploma or equivalent and extensive experience working in the food and beverage service industry. Additionally, many restaurant managers are required to have their food handler certification card, which is obtained by taking a short course or program that covers food safety. The best restaurant managers are passionate about hospitality, have strong leadership skills, and show attention to detail.
- Hire, train, and supervise restaurant employees
- Create staff schedule to ensure appropriate staffing
- Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
- Take ownership of budgets and cost control methods to minimize expenses
- Address customer needs, comments, and complaints
- Adhere to and enforce employee compliance with health, safety, and sanitation standards
- Process payroll and maintain all relevant records
- Ensure all employees are working within outlined operating standards
- Report on financial performance, inventory, and personnel
- High school diploma or general education degree (GED) required; Bachelor's degree in Hospitality preferred
- 3-5 years of food and beverage service industry experience required
- Ability to obtain and maintain a food handler certification card
- Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
- Strong interpersonal and communication skills
- Excellent leaderships skills
- Demonstrated ability to manage operating costs in accordance with budgets
- Comfortable setting priorities and delegating tasks as needed
- Extremely organized and detail-oriented
Culinary Director Salaries near Ireland
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Culinary Director Career Path
Learn how to become a Culinary Director, what skills and education you need to succeed, and what level of pay to expect at each step on your career path.
Years of Experience Distribution
Culinary Director Insights
“False promises of growth that actually just mean you get more and more work and no extra pay.”
“My work life balance is really nice here and i get the Majority of my holidays off.”
Marshall Hall of Fame Cafe“If you enjoy working in the restaurant industry it is a great place to work.”
Hartnoll Hotel“it was fun and everyone is nice”
“One of the best companies I've ever worked for.It's nice to work with a boss who values her staff.”
Sugar Factory“Oh and I forgot to mention the 60 hour work weeks you’re expected to work minimum if you’re salary.”
Love's Travel Stops & Country Stores“One of the best tings about Loves is there is so much opportunity to advance and move up.”
“Money was decent but not great”
Frequently asked questions about the role and responsibilities of a Culinary Director
- Store Manager
- General Manager
- Operations Manager
- Food and Beverage Manager
