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Anonymous users2024-01-23The manager is the top manager of a restaurant, the restaurant manager is the manager in charge of the catering, and the head chef is only the manager in charge of the dishes in the kitchen operation room. The relationship between the three is that the manager is in charge of the restaurant manager, and the restaurant manager is in charge of the head chef.
As the top manager of the restaurant, the store manager does not necessarily stay in the restaurant every day, but is responsible for the strategic management of the restaurant and the creation of the external environment, and is responsible for the performance of the entire restaurant. The restaurant manager is only responsible for the management of the restaurant and the daily management of the restaurant to ensure that the entire restaurant is operated in accordance with the general guidelines and policies determined by the store manager; The head chef is only responsible for the preparation of dishes in the kitchen, and specifically manages the chef. A restaurant can only be managed well if the store manager, restaurant manager and head chef coordinate their actions and move in unison.
First of all, you still have to understand the basic situation of the catering industry, how large it is to find a restaurant of comparable scale to do market research, and the site selection should also be cautious, to see the flow of people and market conditions, etc., there is still a lot to do.
The main job is to assist the restaurant manager in handling all things in the restaurant. The specific content in charge depends on the situation and staffing of the restaurant where you are located.
First of all, during working hours, guests should say hello to the guests when they enter the door, and generally zhi is "Miss Dao Sheng, hello, welcome back" and then bring the guests to the card seat or private room. Then it's time to order, first ask the guest what they need, then recommend something with a high commission, such as red wine, and then tell the guest what the guest has ordered, so as to avoid the guest not wanting it after the thing is served. Then the next table of guests is served or in the private room. >>>More
Restaurant cashier job responsibilities.
1. Check out correctly and quickly. >>>More
My answer: Question: It's the end of the year, I don't know what work the restaurant needs to prepare, and I don't know if the people in my travel room have any special reminders for the Spring Festival? Hello: In response to your question, it can be summarized into three aspects, but it is worth noting that you need to plan in advance: "whether your restaurant will be closed at the end of the year, whether it will be open" This point needs to be arranged in advance, and the staff should be notified and prepared. >>>More