Les Roches

AUGUST 10, 2023

What are front-of-house positions? 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. Salary range: $93,000 to $138,000. Salary range: $66,000 to $93,000.

Travel and Tourism 52

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

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. The servers are the persons who need to directly interact with them.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

7 Shifts

AUGUST 29, 2019

Menu Pricing and 2. Menu Design Once you analyze all of your menu items’ popularity and profitability, you can carefully engage in restaurant menu planning for your customer-facing menu to maximize profits. Instruct your servers to recommend these items wherever possible.

Pricing 111

Pricing Back of House Menu Planning Server 111

7 Shifts

JANUARY 31, 2024

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. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

Scheduling 158

Scheduling Front of House Training Customer Service 158

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. Restaurant employee (host, server etc.):

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

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. Restaurant employee (host, server etc.):

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

7 Shifts

JANUARY 31, 2024

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. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

Scheduling 78

Scheduling Front of House Training Customer Service 78