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Executive StewardDepartment: StewardingReports to: Executive chef Job summary: Responsible for all bakehouse (BOH) operations, excluding actual food production, and ordering and overseeing all beverage
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How to fill out managing back of house

01
Create a schedule for back of house staff, including shifts and duties.
02
Implement inventory management practices to track stock levels and reorder supplies.
03
Train staff on proper back of house procedures, including food safety and sanitation protocols.
04
Monitor and evaluate performance of back of house staff to ensure efficiency and productivity.
05
Communicate effectively with front of house staff and management to maintain a cohesive operation.

Who needs managing back of house?

01
Restaurants
02
Food service establishments
03
Catering companies
04
Any businesses with a designated back of house area

What is Managing Back of House for Your Restaurant & Employees Form?

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Managing back of house refers to the administrative and operational aspects of a business that are not directly visible to customers, such as inventory management, staff coordination, and supply chain logistics in a restaurant or hospitality setting.
Generally, managers and owners of hospitality businesses such as restaurants, hotels, and catering services are required to file managing back of house.
Filling out managing back of house typically involves providing detailed information about inventory levels, employee shifts, supply orders, and operational challenges encountered during the reporting period.
The purpose of managing back of house is to ensure efficient operations, maintain inventory oversight, optimize staffing, and enhance overall service quality in a business.
Information that must be reported includes inventory counts, employee schedules, supply chain issues, equipment status, and any discrepancies in orders or services.
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