of all lodge requirements (balancing, reporting, menu planning, etc.) Shopping to ensure food and drinks
Develop new sushi recipes and products to keep the menu fresh and appealing to customers, staying current Develop new sushi recipes and products to keep the menu fresh and appealing to customers, staying current
Develop new sushi recipes and products to keep the menu fresh and appealing to customers, staying current Develop new sushi recipes and products to keep the menu fresh and appealing to customers, staying current
and gaps Provide menu rationalisation on a regular basis or as required Motivate new menu and recipe proposals Budget and direct the implementation of approved menu items and recipes Measure ROI and performance on
and gaps Provide menu rationalisation on a regular basis or as required Motivate new menu and recipe proposals Budget and direct the implementation of approved menu items and recipes Measure ROI and performance on
Budget; Gross Profit; Ticket Average; Customer Count; Menu mix; Day parts; Complaints; Labour Turnover; Payroll
and experience on Food and Beverage Cost of sales. Menu Costings. Implementing and training of waiter staff
and experience on Food and Beverage Cost of sales. Menu Costings. Implementing and training of waiter staff
Develop new sushi recipes and products to keep the menu fresh and appealing to customers, staying current
Develop new sushi recipes and products to keep the menu fresh and appealing to customers, staying current