Culinary specialist vs assistant manager/server

Differences between culinary specialist and assistant manager/server duties and responsibilities

Culinary specialist example responsibilities.

• Manage and lead a HACCP plan for the restaurant.
• Manage user securities, roles, database backups, restore, fail-over management for SQL cluster.
• Help maintain haccp records, and all sanitation rules.
• Set up the batter cart, fryers, and chicken holding cabinet and collect all necessary small wares.
• Design and fabricate menu items for guests with gluten sensitivitys, sulfates allergies, and low fat constraints.
• Provide meals for patients with food allergies, food sensitivities, diseases and those revolving from surgical procedures, and pediatrics.
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Assistant manager/server example responsibilities.

• Manage restaurant while serving or bartending.
• Maintain establishment's budget by managing employee attendance and monitoring quality and inventory control with a POS system.
• Train new servers, ensure overall guest satisfaction, make sure the restaurant run smoothly, troubleshoot POS system, open/close ,
• Perform a variety of tasks including bartending and banquet hosting.
• Assist with the training of other servers in the usage of micros and serving equipment.
• Have taken over scheduling the server staff and have trained and work in multiple FOH and BOH positions.
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