Specific skill: supervise and co-ordinate activities of staff who prepare and portion food; prepare and submit reports;maintain record of stock,repair, sale and wastage;estimate and order ingredient and supplies,ensure food services and quality control.Train staff in job Duties,sanitation and safety procedures,Establish methods to meet work schedules,Hire food service staff,work setting Restaurant work conditions and physical capabilities,fast paced Environment.
*customer relation management. *manage floor activities. *manage account matter. *marketing development strategy . *manage procurement and inventory. *provision of friendly environment for crew member.