Restaurant Business Manager: Organizing, managing, controlling and supervising the various establishments and taking strategic decisions on any restaurant business.
Head of Food and Beverages (Food & Beverage): Managing the food and beverage department, finding the consumption of each point of sale, establishing criteria for such action to correct possible deviations of consumption, organizing the staff department, selection and supply monitoring.
Operating Supervisor of groups’ centres: organizing, managing, controlling and monitoring the various centres under one's charge, such as schools, old people's homes, hospitals, other companies or factories. Promoting and encouraging the sale of all products by using marketing techniques, monitoring hygiene, both qualitative and quantitative presentation of the gastronomy as well as setting the standards for quality of the company one is accountable for, and always getting the highest profitability.
Expansion Area Manager: They are framed to the most commercial side, that is finding new customers, new contracts, developing commercial offers. Budgeting new centres, defining the operational line, providing improvements in the delivery of services.