Control : Order and maintain inventory of food and supplies. Monitor food costs and waste. Develop and implement
Control : Order and maintain inventory of food and supplies. Monitor food costs and waste. Develop and implement
collaboration with the Restaurant Manager Order food supplies and kitchen equipment, as needed Train kitchen
collaboration with the Restaurant Manager Order food supplies and kitchen equipment, as needed Train kitchen
Overseeing inventory of ingredients and kitchen supplies. Establishing relationships with suppliers and
Overseeing inventory of ingredients and kitchen supplies. Establishing relationships with suppliers and
menu
revenue growth and optimum returns, operational governance, excellent customer experiences and service standards across the hospitality business Drive a strong governance culture, ensuring compliance with legislation
revenue growth and optimum returns, operational governance, excellent customer experiences and service standards across the hospitality business Drive a strong governance culture, ensuring compliance with legislation
Cost Control: Manage inventory levels of food and supplies to minimize waste and ensure availability. Monitor