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
for department.
7.Consistently monitors and controls call volume.
8.Available to all agents/operators
achieve profitability and control wastage, to meet sustainability targets and control expenditure in accordance
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