Department Manager Gastronomy BP

Restaurant managers play a decisive role in shaping and characterising the appearance of a restaurant or hotel. Their tasks range from decorating the guest rooms and setting the tables to welcoming and looking after guests and coordinating the various service processes. Catering managers advise guests on their choice of menu and drinks. They use their expertise to recommend the right drink to go with the dish. They provide information about the origin of the wine or meat and how it is prepared. They carry out demanding service tasks in front of the guests, such as filleting fish, carving meat or flambéing.