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

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. Your staff schedule post-COVID may look very different than your pre-COVID schedule.

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147

EATER

APRIL 11, 2022

Well, we had a limited budget, so we went to many pottery villages to try and buy pottery that would look appropriate, but it really doesn’t look appropriate. Talk to me about menu planning. Hamish and I wished that we had shot the 1930s-era fish market in Korea, but it ultimately just did not work with the schedule.

Marketing 98

Marketing Budgeting Menu Planning Scheduling 98

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

Synergy Suite

JUNE 27, 2023

This information feeds into cash management systems, enabling accurate financial reporting, cost analysis, and budgeting. This facilitates accurate financial reporting, cost analysis, and budgeting. Time and Attendance Labor and employee scheduling is closely tied to time and attendance tracking.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52

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

APRIL 3, 2023

Scheduling and managing staff Managers are also responsible for creating and maintaining employee schedules. Effective restaurant staff management ensures that there are always enough staff members on duty to meet customer demand, while also making sure that labor costs stay within budget.

Customer Service 52

Customer Service Budgeting Communication Training 52