staff members. Ensure quality control, quantity control, stock control and general administration. Minimum
management and control of inventory; stock checks; exercise the first in first out principal and control wastage group's bakery management team exercise hygiene control and maintain excellent housekeeping protocols in
management and control of inventory; stock checks; exercise the first in first out principal and control wastage group's bakery management team exercise hygiene control and maintain excellent housekeeping protocols in
Management: Manage budgets, forecast sales, and control expenses. Monitor financial performance and implement strategies to achieve financial targets. Inventory Control: Oversee inventory management, including ordering
Management: Manage budgets, forecast sales, and control expenses. Monitor financial performance and implement strategies to achieve financial targets. Inventory Control: Oversee inventory management, including ordering
chefs, servers, and kitchen personnel. Quality Control: Ensuring that the food and service meet quality ensure ingredients are available and costs are controlled. Financial Management: Handling finances, including
chefs, servers, and kitchen personnel. Quality Control: Ensuring that the food and service meet quality ensure ingredients are available and costs are controlled. Financial Management: Handling finances, including
and beverage costs, optimize menu pricing, and control expenses to maximize profitability. - Collaborate
and beverage costs, optimize menu pricing, and control expenses to maximize profitability. - Collaborate
Marking attendance register and time sheets daily Control of equipment (clean and in working order) Hygiene