The role of restaurant managers is above all to supervise and coordinate the restaurant in the context of the objectives and instructions set by senior management, to which they report directly. Managers are real leaders, motivating, training and supporting teams. They are responsible for developing the restaurant, ensuring compliance with procedures and standards in health and food safety as well as personal safety.
On Tuesday 10 March 2020, Carrefour Ivory Coast, a major player in the country’s retail sector, signed a food donation agreement with the Ivory Coast food bank (Banque Alimentaire de Côte d’Ivoire)...More
La première enseigne Supéco en Côte d’Ivoire a été inaugurée ce jour à Yopougon (commune d’Abidjan), dans le quartier de Niangon......More
CFAO Retail has now inaugurated its third Supeco store in the Senegalese capital...More