dishwash / equipment storage and packing / bondstore / bar packing / plating / tray set up / supervisor's …) trolley count bondstore spot check / bar packing spot check Dead Head / loading of the equipment version of loading plan and packing list on TSU, Equipment packing and bar packing is being used. Ensure that
dishwash / equipment storage and packing / bondstore / bar packing / plating / tray set up / supervisor's …) trolley count bondstore spot check / bar packing spot check Dead Head / loading of the equipment version of loading plan and packing list on TSU, Equipment packing and bar packing is being used. Ensure that
staff are trained Participate in all month-end stock-takes Participate in operating equipment counts during financial review utilizing the financial pack, ensuring all items are in line with budget as a percentage of revenue; including the monitoring of par stock levels Report monthly on the function expense line percentage of revenue Continuously monitor slow moving stock in all outlets and compile a monthly report with plan to minimize and reduce current slow moving stock as well as what action already taken Stakeholder
staff are trained Participate in all month-end stock-takes Participate in operating equipment counts during financial review utilizing the financial pack, ensuring all items are in line with budget as a percentage of revenue; including the monitoring of par stock levels Report monthly on the function expense line percentage of revenue Continuously monitor slow moving stock in all outlets and compile a monthly report with plan to minimize and reduce current slow moving stock as well as what action already taken Stakeholder
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
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
outlet/s, be present and making key decisions about stock and personnel, demonstrated ability to lead employees orders, complaints, feedback, etc. Procurement: stock ordering, intake, analysis, evaluations, distribution verifying and adjusting prices as needed, etc. Stock management: stock levels, FIFO, capturing, GP's, updating
outlet/s, be present and making key decisions about stock and personnel, demonstrated ability to lead employees orders, complaints, feedback, etc. Procurement: stock ordering, intake, analysis, evaluations, distribution verifying and adjusting prices as needed, etc. Stock management: stock levels, FIFO, capturing, GP's, updating
Ordering of stock Checking stoack deliveries against invoices Daily stock takes Full monthly stock takes Cashing
according to the rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place hygiene principles Assist with food stock counts Assist with OE stock counts Strong leadership qualities