increase revenue and profitability, including cost control measures and upselling techniques. Monitor food
increase revenue and profitability, including cost control measures and upselling techniques. Monitor food
achieve profitability and control wastage, to meet sustainability targets and control expenditure in accordance
with colleagues in the following duties: Stock control, SPA arrangements, Window decoration.
with colleagues in the following duties: Stock control, SPA arrangements and Window decorations.
with colleagues in the following duties: Stock control, SPA arrangements, Window decoration.
restaurant's image and suggesting improvements. Control operational costs and identify measures to cut
restaurant's image and suggesting improvements. Control operational costs and identify measures to cut