Firstly, I will start performing a weekly or daily inventory on highest price items or desirable items.

Secondly, I will validates and call for pre-shift meetings for identifying the portion size and waste.

Thirdly, it is important to check all orders in and verify with vendor.

Then, examining those that items correctness.

Lastly, identifying the discounts, coupons and comp %. And, checking for any unusual patterns with numbers or behavior.

The major responsibilities can be:

Coordinating daily restaurant management operations Delivering superior food and beverage service and maximizing customer satisfaction

Responding accurately to restaurant customer complaints Appraising staff performance and providing feedback for improving productivity

Estimating future needs for goods, kitchen utensils and cleaning products

Ensuring compliance with sanitation and safety regulations

Controlling operational costs and identify measures to cut waste

Creating detailed reports on weekly, monthly and annual revenues and expenses

Some of the techniques of stress management are as under,

Prevention: Make efforts to be calm, patient and relaxed at times of tribulations i.e., avoid overreacting to petty things that annoy you. Whenever anger or frustration conquest you, it drains away good energy and deviate from more important things.

Adjust to situations: Accept situation wisely and do not surrender to unfavorable circumstances.

Time Management: Schedule your work by making plans for effective utilization of time and effort.

Take a break: Spend alone time to break the routine. This will help relieve stress and gives you a better perspective of the happenings around you. Indulge in pastimes like reading, writing, painting, listening to music, dancing, exercises, and go on vacations or regular outings, etc.

Guidance and Faith: For maintaining a balance and developing well-being spiritual guidance is beneficial. Take-up relaxation training programmes like yoga, meditation or other methods that teach stretching, breathing to increase your inner strength.

Positive attitude: A positive approach to life helps in rejuvenation and instigates self-discipline and belief. Setting Goals: For a controlled and stable working environment setting of goals accurately is very essential. One must be realistic in setting targets starting with small daily goals, then building up from there. Also re-evaluate your goals regularly and adjust them with changing scenarios.

Firstly, Service staff should be well groomed and clean at all times. Hands should be given a special attention. They should be clean and nails well trimmed.

Secondly, all service staff should be well-mannered and respectful to the guests, even in most tiring circumstances. Punctuality & Honesty are the most admirable qualities of a good service staff.

Thirdly, service staff should have thorough knowledge of the food and beverages served in the restaurant.

Next, they should be honest not only to themselves but to the customers and management as well.

The key five principles of food hygiene are

Firstly, preventing contaminating food with pathogens spreading from people, pets, and pests.

Secondly, separating raw and cooked foods to prevent contaminating the cooked foods.

Thirdly, cooking foods for the appropriate length of time and at the appropriate temperature to kill pathogens.

Next, storing food at the proper temperature

Lastly, using safe water and raw materials

Back of House – It refers to the area of a restaurant that guests are not allowed. The kitchen, dishwashing area and wait station are all located in the back of the house.

Bar – back – An assistant for the bartender. A bar-back usually runs glasses through the dishwasher, stocks the coolers and liquor bottles, and pours beer, wine and non-alcoholic drinks for the wait staff.

Chaffing Dish – It is a metal dish that is filled with water and kept warm with a candle or fuel cell underneath. These are typically used on buffets.

Expediter – The kitchen staff who groups plated food together by table number, for the servers to deliver.

Front of House – It refers to the area of a restaurant where guests are allowed. The dining room and bar are all in the front of the house.

Host/Hostess – The person who meets the guests and shows them to their table. The host is also responsible for keeping track of reservations and waiting lines.

Line – The line is the area that divides the cooks from the wait staff. It is where the food is placed to await pickup.