In large restaurants and food service organizations, promotion opportunities frequently arise for employees with knowledge of the overall operation. Experience in all aspects of the work is an important consideration for the food service employee who desires advancement. The employee with knowledge of kitchen operations may advance from pantry supervisor to food manager, assistant manager, and finally restaurant or food service manager. Similar advancement is possible for dining room workers with knowledge of kitchen operations.
Advancement to top executive positions is possible for managers employed by large restaurant and institutional food service chains. A good educational background and some specialized training are increasingly valuable assets to employees who hope to advance.
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