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2. General manager - Wikipedia

   en.wikipedia.org/wiki/General_manager

   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.

3. Restaurant management - Wikipedia

   en.wikipedia.org/wiki/Restaurant_management

   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).

4. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   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")

5. Hotel manager - Wikipedia

   en.wikipedia.org/wiki/Hotel_manager

   A hotel manager, hotelier, or lodging manager is a person who manages the operation of a hotel, motel, resort, or other lodging-related establishment. [1] Management of a hotel operation includes, but is not limited to management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales ...

6. Restaurant - Wikipedia

   en.wikipedia.org/wiki/Restaurant

   The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state' [2] and, being the present participle of the verb, [3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.

7. Staff management - Wikipedia

   en.wikipedia.org/wiki/Staff_management

   Staff management is the management of subordinates in an organization.Often, large organizations have many of these functions performed by a specialist department, such as personnel or human resources, but all line managers are still required to supervise and administer the activities and ensure the well-being of the staff that report to them.