Meet with employees for the purpose of defining menus and carrying out related activities.
Supervise the methods used in the preparation of food, the portions served and the presentation of the dishes.
Coordinate linen laundering, facility deep cleaning, trash disposal, and pest control when necessary.
In some cases, take care of closing the establishment, check that the ovens, burners and lights are properly turned off and that the alarm system is activated.
Develop market strategies, implement advertising campaigns and plan events (promotions in drinks and food, festivals, among others) in order to increase public interest in the establishment:
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