the kitchen, including staffing, scheduling, and training of kitchen personnel.
skills and product knowledge to provide excellent levels of customer service. To ensure associates build fulfilling customer needs. To ensure optimum service levels in areas of responsibility. Sales To analyze market plans. Inventory Management To ensure stockholding levels are in line with merchandising plans and with sales skills. To ensure that all associates are regularly trained in order to achieve the required standard. To coach areas. To ensure that the individual development training pack (IDTP) is completed for his/her team and
food presentation and taste.