4.Develops and implements guidelines and control procedures for purchasing and receiving areas.
5.Manages department controllable expenses including food cost, supplies, and equipment.
6.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
...
4.Develops and implements guidelines and control procedures for purchasing and receiving areas.
5.Manages department controllable expenses including food cost, supplies, and equipment.
6.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
...
