7 Shifts

JANUARY 31, 2024

Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. This means you'll need to produce, manage, and analyze the budget and multiple financial reports. One other way you may need to manage inventory is with menu planning.

Scheduling 158

Scheduling Front of House Training Customer Service 158

Lithos POS

DECEMBER 19, 2023

He acts as an accountant, overseeing invoices, payroll, profit and loss statements, and tax records. His duties include executing marketing strategies, recruitment, and hiring, ensuring food quality, staff training, and maintaining effective communication between the administrative team, kitchen staff, and front-of-house employees.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Les Roches

APRIL 3, 2023

Effective restaurant staff management ensures that there are always enough staff members on duty to meet customer demand, while also making sure that labor costs stay within budget. Menu planning and development are also often up to the manager and head chef.

Budgeting 52

Budgeting Customer Service Communication Training 52

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Marketing: Attracting and retaining guests requires effective promotion and marketing strategies.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Marketing: Attracting and retaining guests requires effective promotion and marketing strategies.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

7 Shifts

JANUARY 31, 2024

Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. This means you'll need to produce, manage, and analyze the budget and multiple financial reports. One other way you may need to manage inventory is with menu planning.

Scheduling 78

Scheduling Front of House Training Customer Service 78

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Plan your reopening timeline The first question to ask yourself (and your team) when planning a reopen is “when”? Market your grand reopening!

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147