As a manager of a restaurant?

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As a manager of a restaurant?

As a manager of a small restaurant, i have to set the controls into Physical Resources (raw materials, equipment, facilities) and Human Resources (labor), could you give me some advice about this situation??? what do i have to do, focus on or fix if they have problem???

2007-01-13 17:10:41 · 2 answers · asked by Frank Kim 1 in Business & Finance ➔ Small Business

2 answers

As a manager you should already know how to do that. Do you have a boss or someone that you can ask the correct way of doing it?

2007-01-13 17:19:23 · answer #1 · answered by mypassions4life 5 · 0⤊ 1⤋

Ask the 53 year old dishwasher.....

2007-01-14 01:18:56 · answer #2 · answered by JR 4 · 0⤊ 0⤋