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This training covers a wide range of areas including customerservice, communication, problem-solving, and operational management. Upselling and cross-selling : Techniques to promote hotel services and amenities, contributing to revenue growth.
This includes overseeing staff, inventory management, creating menus and pricing dishes, ensuring customer satisfaction, and adhering to sanitation and safety regulations. Menuplanning and development are also often up to the manager and head chef. What education does a restaurant manager need?
In the front-of-house, he is responsible for customerservice, reservations, and the overall dining experience. They manage staff schedules, handle customer inquiries or concerns, and contribute to creating a welcoming atmosphere. Their coordination matters in customerservice.
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