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Anonymous users2024-01-24The restaurant has two major sections: operation and management, and professional managers have to take care of it, while ordinary managers do management, and the boss is in charge of operations, and some managers are not in place to manage, just focusing on marketing.
1.Job assignments.
Arrange and assign certain tasks or tasks to employees so that they can complete the tasks assigned by the store manager within the scope (outside of their own responsibility). This is an important responsibility that can test the organizational division of labor of store managers. >>>More
I'm a hotel management student and I'm about to graduate. >>>More
It's a must, and when you go to get a health permit, they'll come and check it. These are also checked during regular checkups. Smoke exhaust, that is, ventilation equipment, must have. Sewage is a necessity for all catering businesses, there is no doubt about it.
1. Under the leadership of the department manager and director, check the implementation of the department's rules and regulations and the completion of various tasks. >>>More
The manager of the western restaurant in the general information department is high-level, and the executive floor manager is a subordinate of the room manager, which depends on how the store is divided. >>>More