This report profiles the activities and responsibilities of senior restaurant personnel (managers and headwaiters) in three industry sectors--hotels, upmarket restaurants, and popular/fast food outlets--in Ireland. It was commissioned by the National Craft Curricula and Certification Board in order to gather information that could be used for writing training curricula for these jobs. A sample of 25 senior-level restaurant employees was interviewed in 11 hotels, 11 restaurants, and 3 fast food establishments. Most of the persons interviewed were designated as managers. It was found that the activities and responsibilities related to supervisory, organizational, administrative, and communication skills were striking, as was their overall concern for hospitality. By contrast, traditional technical and operational skills were much more limited in their application. This information, in combination with the statistical and descriptive summaries that appear in the report, will be the working documents for the curricula working parties, who have the responsibility to prepare relevant and useful education and training materials in advanced dining room supervision and management. (KC)