What/who is the person that does the numbers/money stuff for a restaurant? Things like: Ordering, budget, payroll, costs, how much to charge for dishes, etc.? My husband said that is the kitchen manager's job, but I thought the executive or head chef did that stuff. Or is it the restaurant manager?
Also, most job postings I have seen for kitchen manager have said "Kitchen manager/chef" Is it a combined job?
I am interested in the numbers stuff, but I don't really want to be a chef.
Thanks in advance :)
Asked by Anonymous at 12:10 AM on Dec. 13, 2009 in Money & Work
Answer by abellvalerie at 3:50 PM on Dec. 13, 2009
Answer by admckenzie at 12:33 AM on Dec. 13, 2009
Answer by jackiec7707 at 1:38 AM on Dec. 13, 2009
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