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Restaurant Manager
Restaurant managers, or general managers, keep their restaurants operating at a profit. To make a profit a restaurant must offer food, drinks, and service at prices the public is willing to pay. All restaurant activities are the manager's responsibility. In some small restaurants the managers are also
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the owners and handle the business end of the operation. They buy food and beverages, advertise, and hire staff. They may also greet guests and seat them, serve as cashier, and even cook. This is especially typical of small, family-run restaurants. In large restaurants managers' work is mainly administrative. While the executive chef is usually responsible for food preparation, the restaurant manager directs and coordinates the work of the rest of the staff. In certain restaurants, particularly those in hotels, managers may deal mainly with department heads.
Catering Director
A catering director oversees food operations for a variety of occasions, including weddings, conventions, and charity events and may work for large companies, such as casinos and hotel chains. A catering director's job includes planning and preparation. First, the catering director meets with clients
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to plan menus, event design, and serving options. Both presentation and style are important, and a good catering director knows you only get one shot at making a great impression. Next, at the event itself, the catering director must manage staff members as they prepare food, set up tables and decorations, and serve guests at an event. Catering directors must be able to plan menus and manage a large staff.
Schiller International University Online
Strayer University
Schiller International University
Johnson & Wales University
American International College
The University Of Findlay
Florida State University Panama City
