Inventory Management × Required Skills: Hygiene Management
13 jobs found.
Mobile Salesperson
Mobile salespeople use vehicles such as trucks or wagons to directly sell products like food and sundries in various locations.
Restaurant Owner (Primarily Engaged in Service Work)
A restaurant owner manages restaurants, cafes, and other dining establishments, primarily improving customer satisfaction and handling sales management through customer service operations.
Restaurant Manager (Primarily engaged in customer service work)
A job that oversees all aspects of restaurant operations, including staff management, sales and inventory management, hygiene and safety management, while maintaining and improving customer service quality.
Restaurant Manager (Company: Primarily Engaged in Managerial Work)
Manages overall operations of food and beverage establishments, including sales and staff management, to improve customer satisfaction.
Restaurant Manager
A restaurant manager oversees all aspects of store operations and management, aiming to improve sales, quality, and customer satisfaction.
Wholesale Market Intermediate Wholesaler
Wholesale market intermediate wholesalers perform intermediate wholesale operations within wholesale markets, handling procurement, pricing, and sales of fresh foods and other items.
Fish Shop Owner
A profession that procures fresh fish for a store, processes and sells it, handles customer service, and manages store operations.
Cafeteria Owner (Primarily engaged in customer service work)
A cafeteria owner primarily handles customer service for guests in a dining establishment, taking orders, serving food, handling payments, and more. They also manage overall operations such as shift scheduling, inventory control, and hygiene management.
Meat Retail Clerk
A job responsible for processing, selling, customer service, and inventory management of fresh meat in supermarkets or specialty stores.
Steward (Tableware Management)
A specialist role that handles the washing, drying, replenishing, and management of tableware used in restaurants, hotels, etc., supporting smooth serving between the kitchen and dining hall.