SiteMinder

FEBRUARY 29, 2024

This training covers a wide range of areas including customer service, communication, problem-solving, and operational management. To develop effective interpersonal communication skills for better interaction with guests and team members. To enhance cross-departmental communication, ensuring a seamless guest experience.

Training 52

Training Customer Service Communication Guest Satisfaction 52

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable. Oversee incoming deliveries.

Scheduling 158

Scheduling Front of House Training Customer Service 158

Lithos POS

DECEMBER 19, 2023

It also helps in effective communication in every department to others. 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

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable. Oversee incoming deliveries.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Les Roches

JUNE 5, 2023

The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverage operations.

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

Synergy Suite

NOVEMBER 16, 2023

Make sure to measure and analyze the sales volume data over time, so that you can see how the sales volume of certain menu items fluctuate with seasonality or around certain holidays or events. Armed with that data, you can make informed decisions about when your menu items are most popular, and when they might not be as valuable.

Training 52

Training Presentation Pricing Information 52

Modern Restaurant Management

FEBRUARY 25, 2020

Today this location also includes a bustling takeout business and a conference and event center. In addition to a searchable database for answers about products and baking questions, the site will share trending topics, menu-planning ideas, recipes and troubleshooting tips.

Front of House 139

Front of House Marketing Scheduling Events 139