7 Shifts

JANUARY 31, 2024

This means you'll need to produce, manage, and analyze the budget and multiple financial reports. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials.

Scheduling 158

Scheduling Front of House Training Customer Service 158

Les Roches

JUNE 5, 2023

The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverage operations.

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

Les Roches

AUGUST 10, 2023

What are back-of-house positions? Food and beverage manager: manages the business’s food and beverage operations, including menu planning, maintaining quality and customer experiences. They must handle budgets, manage vendors and deal with logistics. Salary range: $66,000 to $93,000.

Travel and Tourism 52

Travel and Tourism Front of House Back of House Hospitality Management 52

Les Roches

AUGUST 21, 2024

Their job includes menu planning and development, inventory management and ensuring high standards of food quality and service. Finance manager One of the most vital hotel management positions, these experts oversee the financial aspects of hotel operations , including budgeting, financial reporting and cash flow management.

Guest Satisfaction 52

Guest Satisfaction Housekeeping Budgeting Events 52

7 Shifts

JANUARY 31, 2024

This means you'll need to produce, manage, and analyze the budget and multiple financial reports. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Lithos POS

DECEMBER 19, 2023

They communicate with the administrative team, particularly the General Manager, to streamline kitchen operations, implement menu changes, and address any kitchen-related issues. He has duties in both the front-of-house and back-of-house operations. You gained knowledge from the above topic.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Main responsibilities: Help plan travel itineraries, process payments, and address any booking issues.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40