Being A Restaurant Manager

 

fast-paced =developing very quickly show around =guide someone visiting a place I've got all the proper staffing on =All employees are performing according to their qualities standards fulfilled and met staying on top of inventory =work is done great with no special efforts You don't want sitting on your shelves taking up valuable real estate =Not okay to do nothing and keep a good place for business in no use BCIT =British Columbia Institute of Technology serve a rate = from service rate =a performance metric used to measure the customer service have smth behind you =as an experience put in long hours =overwork be on the floor =be at workplace on foot front of house =the part of a business dealing directly with customers back of house =the staff area where support staff work articulate =pronounce clearly and distinctly be hands on =involving direct involvement or intervention to bus table =clear or set table at a restaurant before guests sit down and as they leave