maximize the profitability of the restaurant by monitoring food, packaging, and labor costs as well as controllable deliveries checked, and that stock levels are monitored on a daily and weekly basis and any discrepancies by the Regional Operations Manager.
establishments to ensure efficient operation;
including inventory control, ordering supplies, and monitoring kitchen equipment for maintenance and repairs inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary
including inventory control, ordering supplies, and monitoring kitchen equipment for maintenance and repairs inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary
and coach restaurant staff as required
performance, inventory, and personnel matters
plan, assist in menu planning