Takes orders, answers questions about the menu and food, sells the restaurant's food and drinks, takes payment, communicates orders with the kitchen staff, seats customers, and helps with customer service and cleaning.
Clean tables, taking plates, utensils and drinkware to the kitchen to be washed, make sure diners' water glasses are full, and reset tables for the next service. Bussers might help waiters and waitresses bring food out to a table, restock utensils, napkins and other dining room needs.
Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. Should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Ultimately, prepare and deliver a complete menu that delights our guests
An Butcher requirements include butchers to be able to cut, bone, or slice meat, use sharp tools such as knives, grinders, or meat slicers. They must follow sanitation standards when cleaning equipment, counter tops, and working areas in order to prevent meat contamination, weigh, wrap, display cuts of meat, store meats in refrigerators or freezers at the required temperature and provide the best quality of meat for our customer.
An operations manager is key part of a management team and oversees high-level HR duties, such as attracting talent and setting training standards and hiring procedures. They also analyze and improve organizational processes, and work to improve quality, productivity and efficiency.
If you have any questions for our company, please contact Hobak or Gorae Corporation.