Restaurateur

Job description

Personnel Management: Selection of a manager, chef, key employees; formation of corporate culture; motivation and retention of the team. Quality control of dishes and service: Ensuring compliance with standards, working out the menu, controlling technological maps, the level of service and guest reviews. Marketing and promotion: Formation of a strategy for attracting guests, cooperation with bloggers, development of promotions, reputation management. Operational management: Resolving current issues of the restaurant's work...

Required skills

marketing promotion quality control menu development personnel management operational management corporate culture reputation management

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