what is the job of a restaurant consultant?
313583
Restaurant Consultants provide advice to restaurants having trouble with aspects of their business. Specific responsibilities of a Restaurant Consultant include assessing restaurant situation, devising plans, organizing training, checking restaurant records, and helping staff to carry out the improvement plan.
742530
['Assists the chef in the all food service operations and day-to-day operations of the kitchen.', 'Provides direction to kitchen staff, ensuring execution of all employee duties.', 'Monitors kitchen operations to ensure compliance with health and fire department regulations.']
624767
["5+ years' culinary experience.", "2+ years' restaurant management experience.", 'Ability to work well under pressure and in a fast-paced environment.', 'Excellent written and oral communication skills.', 'Capable of conducting and assessing restaurant inventory.']
1437399
Hostess Job Responsibilities: Welcome guests in a warm and friendly manner. Ascertains their dining/lodging needs. Seats guests and manage the seating chart. Monitors restaurant activity to determine seating and dining flow. Responds to guest inquiries and requests in a timely, friendly, and efficient manner.
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Restaurant Supervisor Job Description. Restaurant Supervisors oversee all restaurant operations to ensure that restaurants run smoothly. They train and supervise restaurant staff, ensure compliance with food health and safety regulations, and resolve customer complaints.
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['Executive Chef/ Kitchen Manager. Tom Werner/Getty Images. ... ', 'Restaurant Manager. Hero Images / Getty Images. ... ', 'Server. Hero Images/Getty Images. ... ', 'Bartender. Yagi Studio/Getty Images. ... ', 'Host. Russell Underwood/Getty Images. ... ', 'Dishwasher. Juanmonino/Getty Images. ... ', 'Bookkeeper or Accountant. Andresr/Getty Images. ... ', 'Maintenance.']
1155494
A Restaurant Manager hires staff such as servers, cooks and dishwashers, creating standards of job performance for these new hires. They monitor the quality of food, service and presentation in the restaurant, and they coach employees so as to enhance guests' experiences at the restaurant.
681206
Essentially, hospitality managers run the day-to-day operations of a restaurant or hotel, including overseeing personnel, ensuring that the facilities are properly maintained, taking steps to ensure customer satisfaction and overseeing the upkeep of administrative and financial records.
905849
["Business consultant. The role of a business consultant is to assess a company's weaknesses or inefficiencies and recommend solutions. ... ", 'Business analyst. ... ', 'Project manager. ... ', 'Human resources officer. ... ', 'Event manager. ... ', 'Operations manager. ... ', 'Entrepreneur.']
472979
['Provide excellent customer services.', 'Greet customers and present menus.', 'Make suggestions based on their preferences.', 'Take and serve food/drinks orders.', 'Up-sell when appropriate.', 'Arrange table settings.', 'Keep tables clean and tidy at all times.', 'Deliver checks and collect payments.']
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['Welcoming guests in a friendly and professional way.', 'Addressing and escalating customer complaints.', 'Providing information about facilities, programs and other services.']
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['Executive Chef. ... ', 'Sous Chef. ... ', 'Banquet Chef. ... ', 'Pastry Chef. ... ', 'Food Production Manager. ... ', 'Purchasing Manager. ... ', 'Private Club and Resort Manager. ... ', 'Institutional Food Service.']
1442597
create and execute plans for department sales, profit and staff development. set budgets or agree them with senior management. plan and coordinate menus, working closely with the head chef. coordinate the operation of the restaurant ensuring that kitchen, bar and waiting staff are working as a team.
1101296
['Delegating tasks to restaurant staff and supervising their performance.', 'Maintaining a fully-stocked inventory and ordering food supplies, as needed.', 'Managing dining reservations.']
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Restaurant managers are responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high quality experience to customers. Areas of operation range from personnel management to cook and waiting staff coordination to inventory management.
423449
['Planning and directing food preparation and culinary activities.', 'Modifying menus or create new ones that meet quality standards.', 'Estimating food requirements and food/labor costs.']
1461216
A hostess or host greets customers as they enter a restaurant, takes their reservation or puts them on a waiting list, gives them menus and shows them to their seat. They may also handle phone calls and customer queries about the restaurant and menu, and assist various restaurant staff when necessary.