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Rococoa Restaurant Reviews

 

Strong management

My perspective of how I run a restaurant, you need to be a trainer. One needs to know how to employ staff that will benefit you and your employer business, how to treat the business customers and other staff members. I always believe that respect goes along way. Training staff of stock levels and show them why it's important to not over use and over buy. Listen to your staff members of what response they get from customers. I always remind myself there is no I in team. Always reward your staff , you are not doing great alone. Just my view. Thank you

Pros: Treat customers as king
Cons: Customers are always right

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I'm experience in operations

I can work under pressure, I can train staff open up restaurant from shop fitting to buying equipment and I can give customers satisfaction. I in experience in what I do.

Pros: Work under pressure
Cons: Don't like waisted time on admin in restaurant hours

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