The document defines several roles within a business organization. Partners undertake to provide capital to a company through a partnership agreement. A shift manager supervises restaurant employees and ensures customer satisfaction. Human resources deals with selecting, hiring, training, employing and retaining organizational staff. An administrator solves problems, manages resources, implements plans and strategies within a company. A head chef oversees the kitchen, creates menus, and manages food preparation hygiene. A cashier receives payments and manages cash. A kitchen assistant performs tasks under the chef's supervision. Waiters serve customers food and drinks. A steward cleans dishes and kitchen equipment in hotels.

2. PARTNERS

It is the person who receives each of
the parties to a partnership agreement.
Through this agreement, each partner
undertakes to provide capital to a
company, usually with a business
purpose for the ability to have more
capital.

3. MANAGER

A shift manager supervises a
restaurant employee of a food service
establishment. It is responsible for
delegating tasks to staff members and
ensure that all customers are satisfied
with the service they received.

4. HUMAN RESOURCE

Is management system or process that
deals with select, hire, train, employ
and retain staff of the organization.
These tasks may be performed by a
person or department managers with
the organization.

5. ADMINISTRATOR

An administrator is a person within the
company that solves problems,
measured resources, implementation
plans, develops strategies, performs
diagnostic situations, Ext., Exclusive
of the organization to which he
belongs .

6. HEAD CHEF

Responsible for the overall
management of the kitchen. It is
responsible for supervising
employees, create menus and with the
assistance of "restaurant manager"
provides planning the purchase of
ingredients, trains apprentices,
oversees and maintains the hygiene of
the food preparation areas.

7. CASHIER

Is responsible for receiving and collect
when you make your payments, cash
management and closing accounts.

8. KITCHEN ASSISTANT

Performs work in a specific station,
but reports directly to the chef and
performs maintenance of the station is
responsible.

9. WAITERS

The person whose job serving
customers of a catering establishment,
providing food, drinks, and assistance
during the stay.

10. STEWARD

Steward is a hotel term applied to the
person or persons in charge in the
kitchen washing dishes, glasses,
cutlery, cooking utensils in including
pots, pans, casseroles, plus kitchens,
fryers, refrigerators.