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A general manager (GM) is an executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement, known as profit & loss (P&L) responsibility. A general manager usually oversees most or all of the firm's marketing and sales functions as well as the day-to-day operations of the business.
Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
Restaurants, hotels, dining facilities. A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1][2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff. [3][4]
ˈviːtaɪ, - ˈwiːtaɪ, - ˈvaɪtiː /, [a][1][2][3] Latin for 'course of life', often shortened to CV) is a short written summary of a person's career, qualifications, and education. This is the most common usage in British English. [1][3] In North America, the term résumé (also spelled resume) is used, referring to a short career summary ...
Restaurant. The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment. The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries.
Résumé. An example of a résumé with a common format with the name John Doe. A résumé, sometimes spelled resume (or alternatively resumé), [a][1] is a document created and used by a person to present their background, skills, and accomplishments. Résumés can be used for a variety of reasons, but most often they are used to secure new ...
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