Restaurants & clubs New York City Ads

A modern restaurateur, restaurant or cafe manager must be a professional promoter. Management of subordinate staff, training of cooks and waiters; control over the fulfillment of duties, the distribution of rewards and penalties, raising the corporate spirit, the implementation of the effective operation of the restaurant as a whole, the development of the Menu and control over pricing policy and competition, financial reporting to partners, managing the reputation of the institution, the image of its products and services, communication with customers - these are not subject to anyone who has opened or intends to open his own institution. I have a real 20-year experience of opening and promoting a restaurant from scratch to the final image of a respectable establishment. Plus the production of media advertising and its promotion. My name is Ildar, I am 60 years old and I am a professional restaurateur-promoter. After getting acquainted with the institution, with its image component, history, exterior, interior, menu, staff and location, I will help the owner in promotion, reduce costs and increase profits. I will answer your call after your SMS. ******* Restaurateur (fr. restaurateur) - the creator, owner of a restaurant (restaurant chain). An entrepreneur who develops the concept of a restaurant and implements it in the creation of his establishment or in the implementation of a restaurant project to order. In restaurant companies, the restaurateur may also play the role of marketing director or hold another leadership position related to the category of top management, the top management of the enterprise. As a rule, the restaurateur, within the framework of the restaurant concept, chooses a chef. Sometimes a chef, reaching a high professional level, opens his own restaurant and becomes a restaurateur. The most prestigious achievement of a restaurateur is getting a Michelin Red Guide star for a restaurant.

Email this ad to a friend

Tweet