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Responsibilities include: coordinating management of staff, hiring, training, and employee development, supervising and training employees in daily job duties, managing cost controls for food and labor, expense budgets, and quality control. The job involved assisting General Manager with all restaurant operations, which includes customer service, wait staff and kitchen supervision, ensuring food and beverage quality, opening / closing, scheduling, and overall management. I was also engaged in training management personnel in operations and supervision.
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