- Loading…
- Tiada hasil
Recent Searches
Major Group
2
Professionals
Sub-Major Group
27
Hospitality and Related Services Professionals
Minor Group
271
Hotel And Restaurant Professionals
Unit Group
2712
Restaurant Professionals
Small Unit Group
2712-01
Food Preparation Executive
2712-02
Kitchen Administrator
2712-03
Food and Beverage Personnel
2712-04
Food and Beverage Executive
2712-05
Food and Beverage Administrator
2712-06
Food and Beverage Captain
2712-07
Food and Beverage Coordinator
2712-08
Chef de Cuisine
2712-09
Executive Chef
2712-10
Head Chef
MASCO Code
2712
Compare
Restaurant Professionals
Restaurant Professionals conduct research, plan, develop and improve the operational management of cafes, restaurants and similar establishments providing food and catering services.
Alternative Names
Tasks
meeting and greeting customers and organizing table reservations
advising customers on menu and beverage choices
organizing and supervising the shifts of kitchen, waiting and cleaning staff
ensuring all employees adhere to the company's uniform standards
coordinating the entire operation of the restaurant during scheduled shifts
inspecting stockpiles and ordering supplies
implementing policies
preparing the budget estimates
planning and controlling the use of resources and recruitment
providing petty cash as required
enhancing knowledge and coordinating the work performance
maintaining high standards of quality control, hygiene and health and safety
performing related tasks
planning and improving the management of restaurant operations
analyzing the level of sales and profit restaurant
planning and coordinating menus
Related Courses
