will also include developing controls to monitor stock, supervising wine service and collaborating with Manage the wine cellar and ensure par levels of stock available on guests' requests Train waitrons on Responsible for monthly wine stock takes to minimise stock loss and ensure stock on hand balances with monthly Oversee that the wine cellar is neat, clean and stocked for customer usage Comply with all health and safety beverage pairings Wine pricing and cost control Inventory & OE control procedures Business & financial
appealing plate presentation
effectively carry out requirements of scheduling, stock orders and control, service standards and overall rol and manage inventory, carrying out stock takes on a regular basis, reorder stock within specified specified guidelines and maintain stock levels within agreed targets
and service. This role involves menu planning, inventory management, staff supervision, and maintaining timely manner.
Inventory and Cost Control:
Ordering and Inventory: Assist in managing inventory levels, placing orders for supplies, monitoring stock levels, and ensuring proper storage and rotation of inventory to minimize waste customer service, controlling costs, maintaining inventory levels, and upholding standards of quality and
the pastry kitchen.
impeccable kitchen cleanliness. Efficient stock control and inventory management. Adaptability to handle any
wastage to maximize profitability. Inventory Management: Overseeing inventory of ingredients and kitchen supplies Guest Satisfaction: Interacting with guests to receive feedback and ensure satisfaction. Addressing and
wastage to maximize profitability. Inventory Management: Overseeing inventory of ingredients and kitchen supplies Guest Satisfaction: Interacting with guests to receive feedback and ensure satisfaction. Addressing and