training, and managing restaurant staff, such as chefs, servers, and kitchen personnel. Quality Control:
as needed. Menu and Quality Control: Work with chefs to develop and update menus. Ensure high standards
as needed. Menu and Quality Control: Work with chefs to develop and update menus. Ensure high standards
Innovation:
customer-service standards. • Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus
customer-service standards. • Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus