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Chains scrambled to finally pay up, offering managers $100,000 annually at Taco Bell or Chipotle and $180,000 yearly at In-N-Out. It represents a monumental change in how these employees are ...
Restaurant Operations Management: Principles and Practices. Upper Saddle River, N.J: Pearson Prentice Hall. ISBN 0-13-110090-4. Foxwell, Amy (2011). How to Market a Restaurant, Your Complete Guide to Easy, Affordable and Effective Restaurant Marketing. US. ISBN 978-1480289093. {}: CS1 maint: location missing publisher
Wages adjusted for inflation in the US from 1964 to 2004 Unemployment compared to wages. Wage data (e.g. median wages) for different occupations in the US can be found from the US Department of Labor Bureau of Labor Statistics, [5] broken down into subgroups (e.g. marketing managers, financial managers, etc.) [6] by state, [7] metropolitan areas, [8] and gender.
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
Stock awards for people in those roles will also increase from $75,000 to $100,000. Minimum base pay for multi-store managers will meanwhile rise to $160,000 a year from $130,000, although the ...
The maître d'hôtel (French for 'master of the house'; pronounced [mɛːtʁə dotɛl] ⓘ), head waiter, host, waiter captain, or maître d ' (UK: / ˌ m eɪ t r ə ˈ d iː / MAY-trə DEE, US: / ˌ m eɪ t ər-/ MAY-tər -) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel ...
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