Must include knowledge of Excel and skills in Access General knowledge of various employment laws and
ensure availability and freshness.
Quality Control
suppliers to ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients efficiently, and optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation
suppliers to ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients efficiently, and optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation
labor, controlling costs while meeting business needs
essential. Duties will include staff management, stock control opening and closing procedures. Normal Restaurant
function coordination, activity coordination, stock control, and daily financial management.
profits
for taste and presentation. Inventory and Cost Control : Order and maintain inventory of food and supplies
for taste and presentation. Inventory and Cost Control : Order and maintain inventory of food and supplies