Modern Restaurant Management

JANUARY 7, 2020

All food service managers want employees to be trained in the following key areas: Knowledgeable about the menu and menu item specifications. Managers need to have a means to effectively communicate time-sensitive subjects such as allergens and immediate safety concerns to the staff.

Training 118

Training Server Sanitation Information 118

Synergy Suite

MARCH 20, 2024

Front of house staff are responsible for providing excellent customer service, taking orders, and creating a welcoming atmosphere, while back of house staff focus on cooking, preparing food, and ensuring quality and consistency in every dish that comes out of the kitchen.

Front of House 52

Front of House Back of House Server Customer Service 52

Modern Restaurant Management

MARCH 11, 2020

According to a US Foods survey, over 50 percent of US Foods restaurant operators said their trained servers and staff play a direct role in effectively increasing check averages in their business.* “The addition of Toast Hardware grew our team’s productivity, increased our speed of service, and allowed us to serve more guests. .

Procurement 154

Procurement Marketing Scheduling Events 154

7 Shifts

AUGUST 18, 2024

For example, if servers regularly bring unfinished plates of food into the kitchen, it may be time for smaller portions. give you a lower price) Cut certain monthly bills if you’re not using the service. You have to find capital, manage 24/7 employee schedules , optimize processes and control costs.

POS Systems 148

POS Systems Scheduling Budgeting Pricing 148

Lithos POS

JANUARY 27, 2022

They have a lot of responsibilities for the business in terms of management. Everything from managing the business to increasing sales comes under management. Restaurant Manager Duties. Many factors that can cause restaurant management to go unnoticed or overlooked can lead to a restaurant’s defeat.

Competitive Analysis 52

Competitive Analysis Server Marketing Training 52

Les Roches

JULY 4, 2024

Aspiring managers start in entry-level positions in the hospitality industry, such as front desk clerks or food and beverage servers, to gain foundational knowledge in hotel operations. The timeline for this can vary based on individual career progression, industry exposure and professional development opportunities.

Housekeeping 52

Housekeeping Scheduling Travel and Tourism Training 52

Synergy Suite

NOVEMBER 30, 2023

Front-of-House (FOH) Labor: FOH staff includes servers, bartenders, hosts/hostesses, and buspersons who interact directly with customers and provide service. Managing labor costs requires optimizing staff schedules, ensuring efficient staffing levels during peak hours, and monitoring employee productivity.

Portion Control 52

Portion Control Scheduling Pricing Training 52