Job Order Detail

Description

- Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

-Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

-Controls costs by reviewing portion control and quantities of preparation; minimizing
waste; ensuring high quality of preparation.

Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.