\xc3\x98 To organize and develop his restaurant service personnel by constant motivation and training in order to provide satisfying working conditions to optimize Guest.\xc3\x98 To ensure that Food and Beverage Sales and Control Procedures are followed as prescribed by the Management.\xc3\x98 To maintain control over the payroll and staffing.\xc3\x98 To handle Guest complaints and redress Guest grievance.\xc3\x98 To prepare staff budgets, sales volume forecasts and profits targets.\xc3\x98 Operationally controls.1.Restaurant Cashiers working for his department.2.Kitchen staff working behind buffets.3.Housekeeping staff, cleaning the restaurants.
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