Restaurant and food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They are employed in food & beverage service
Manage all housekeeping employees, has the authority to hire, plans and assigns work assignments, give training to newly recruited employees, inspects housekeeping personal work assignment and requisition supplies. Take care of the budget.
Chefs are responsible for handling all food-related concerns and taking care of all food preparation needs at restaurants or any other places where food is regularly served. They may be required to cook, and prepare predetermined menu & new dishes.