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Food Service Design

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FOODSERVICE DESIGN

Sales
Operationas Manager- resolves daily issues and work staff to improve customer service. His/her purpose is to find ways to make the company more productive by providing effective methods in business operations.
Restaurant Manager- She always wants to make sure that her staff are doing good job. Always give the best idea that can make and give. She’s not afraid of losing on inconsiderate client if she knows that she’s on the right position.
Sales Manager- Responsible in recruiting and training sales staff, setting budgets/targets, liaising with other line managers, reporting back to senior managers.
Assistant Restaurant Manager- Responsible for maintaining smooth operations within the dining room and bar open during the restaurant’s hour. Customer satisfaction is her primary goal. When the restaurant manager is not in the restaurant, she is the one who takes place the responsibilities.
Account Manager- Account managers often work in the advertising, publishing and telecommunications or even the soft industry. The duties and responsibilities include the calling on clients, assessing their needs, processing the invoices and handling of any client’s questions and suggestions.
Account Executive- involves providing an ongoing connection with the clients design to the executive. This may involve acting as the advocate for the client in the company, ensuring that the customer is receiving the care promised at the time the business relationship was established.
Purchasing Manager- Evaluate the suppliers based on cost, quality, service, availability, reliability, and selection of variety. They examined the catalogs, commerce publications and directories in order to find the right suppliers.
Sales Clerk- Responsible for keeping all the transactions of the restaurant with the other store for their goods. He makes sure that all the transaction are being kept, he is the one who signed in every delivery that came inside the store.
Kitchen
Executive Chef- oversees a restaurant‘s kitchen staff, handles administrative tasks, and is involved in the preparation and execution of meals.
Assistant Executive Chef- Takes orders from the executive chef, but act as executive chef whenever the head chef is not available. The assistant chef prepares food or oversees the preparation of food, ensuring that the food is tasty, safe and at the appropriate temperature.
Dining
Bar Captain- Manages the entire bar operation and the team. Has expertise in service beverages. Familiar with the service of classical cocktails. Create classical cocktails. Create interesting cocktails and constantly innovate in preparation and presentation.

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