plan and coordinate menus, working closely with the head chef. help develop a wine list. coordinate the operation of the restaurant ensuring that kitchen, bar and waiting staff are working as a team. recruit, train, manage and motivate staff , with a strong focus on delivering excellent customer service. Restaurant managers need to be able to set clear goals and expectations, provide feedback and recognition, and foster a positive and collaborative work environment. Leadership skills also involve hiring, training, and retaining qualified staff, as well as dealing with any performance or disciplinary issues.