T.G.I Fridays anmeldelse
planowanie zaopatrzenia kuchni, organizacja pracy; • ocena jakości przygotowywanych potraw; • opracowywanie harmonogramu pracy; • cotygodniowy audyt; • przeprowadzanie szkoleń pracowniczych z zakresu BHP i wdrażania nowego menu; • uczestniczenie w rekrutacji pracowników; • nadzorowanie procedur systemu HACCP, zapisy i ich kontrola; • kontrolowanie stanów magazynowych i comiesięczna inwentaryzacja; • zamawianie towaru; • obliczanie food cost.
Rangeringer etter kategori
elastyczny grafik, darmowe posiłki, możliwość zarządzanie ludźmi
zbytnie obciążenie pracą
Working in a fast paced environment is always a challenge but with the training we recieved it helped to manage our serving skills without added stress. Working as a shift leader gave me the opportunity to serve guests as well as take on the role of an on-floor manager to help other servers and guests. I had the responsibility of making sure everyone was on top of their duties as well as meeting guests needs. It was challenging to serve my own station as well as walk the floor to make sure everything was running smoothly but being in that role meant I had control of my own station enough to be able to leave it knowing everything was in order. Food and saftey tests were standard. the number one focus was assuring every guest was satisfied and would become a regular.