shortlisted Ensures that each section of the Accounting and Finance Department is managed efficiently and inventories. Reviews the reports compiled by Cost Auditor and liaises with the Materials Manager to
chef on menuplanning and costing. Responsible for food and beverage costing, including wastage. Checking evaluating variances. Reconciliation of management accounts, cashups, function revenues to expenditure. Proper
chef on menuplanning and costing. Responsible for food and beverage costing, including wastage. Checking evaluating variances. Reconciliation of management accounts, cashups, function revenues to expenditure. Proper
based on seasonality, customer preferences, and cost considerations. Develop new dishes and ensure a inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary budgetary goals. Identify opportunities for cost savings without compromising food quality. Quality Control:
based on seasonality, customer preferences, and cost considerations. Develop new dishes and ensure a inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary budgetary goals. Identify opportunities for cost savings without compromising food quality. Quality Control:
relations, Restaurant administration, food-liquor costing, stock reporting, service quality control, opening Gauteng candidates who want to relocate (at own cost). Only serious managers need to apply. Quote Reference
html Planning menus, estimating food and labour costs, and ordering food supplies Monitoring quality of
html Planning menus, estimating food and labour costs, and ordering food supplies Monitoring quality of
to increase revenue and profitability, including cost control measures and upselling techniques. Monitor
to increase revenue and profitability, including cost control measures and upselling techniques. Monitor