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

SiteMinder

FEBRUARY 29, 2024

Reservation and booking systems : Proficiency in using the hotel’s reservation software, such as SiteMinder, for efficient booking management. Food and beverage management for events : Coordinating catering needs, menu planning, and service timing for events.

Training 52

Training Customer Service Communication Guest Satisfaction 52

EATER

OCTOBER 24, 2022

How we menu-planned for a cozy fall weekend in upstate New York A version of this post originally appeared on October 22, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Glorious fall colors in upstate New York. Stephanie Wu/Eater.

Menu Planning 62

Menu Planning Reservations 62

SiteMinder

OCTOBER 11, 2022

This is part of strategy planning and marketing, and needs to be considered to help boost bookings and encourage guests to dine at your establishment. Creating a reservation system is the best way to ensure guests can dine at your restaurant seamlessly. This will remind guests to book and will encourage dining at the hotel restaurant.

Customer Service 52

Customer Service Reservations Book Marketing 52

Les Roches

AUGUST 10, 2023

Food and beverage manager: manages the business’s food and beverage operations, including menu planning, maintaining quality and customer experiences. Here are some examples of high-paying and notable career paths: Hotel manager: responsible for hotel operations, ensuring guest satisfaction, managing staff and optimizing revenue.

Travel and Tourism 52

Travel and Tourism Front of House Back of House Hospitality Management 52

7 Shifts

OCTOBER 2, 2019

As a manager, planning and organization will become a bigger part of your job. Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning.

Communication 114

Communication Scheduling Server Training 114

Lithos POS

DECEMBER 19, 2023

In the front-of-house, he is responsible for customer service, reservations, and the overall dining experience. Quality Menu Planning A well-planned menu can make your fast food business profitable. You have to consider some factors such as cost, customer preferences, and profitability before planning your menu.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52