Restaurant Manager

Manage, coordinate, control and correct the daily operational work, service delivery and management of the company and restaurant.

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Assistant manager

Assists the manager in the day-to-day operational management, operation and service. Coordinates and controls activities.

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Practical coordination – distribution of tasks and supervision of the work of a team of employees in the dining room and in the kitchen. Train, direct and evaluate employees.

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Room service employee

Ensure the reception, manage the customers’ orders and clear the room.
Meet quality, service and hygiene standards.

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kitchen collaborator

Prepare the dishes that come out of the kitchen. Respect internal norms (cooking times, portions, composition, etc.) and standards.

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