procurement of wine and grapes in alignment with sales forecasts. Responsible or effectively handling all suppliers through regular interactions.
management systems (PMS), booking engines, and point-of-sale (POS) systems is beneficial. Training in relevant
through monitoring business performance indicators (Sales: Year on Year & Actual vs. Budget; Gross Profit;
knowledge and experience on Food and Beverage Cost of sales. Menu Costings. Implementing and training of waiter
knowledge and experience on Food and Beverage Cost of sales. Menu Costings. Implementing and training of waiter
guest experience. Collaborating with Marketing and Sales teams in order to drive revenue growth through effective
the guest experience. Operate in conjunction with Sales, Finance, HR and Marketing functions to develop
customer expectations
operate a cost-effective department by maximising sales and limiting expenses.
You willplan
items including specialties. Measuring and driving sales across all menu items through waitron development