evaluations and addressing any staff issues. Quality Control: Ensuring the quality and consistency of dishes
food, packaging, and labor costs as well as controllable expenditure to ensure that these are in line
cost-saving measures to maximize profitability and control operational costs. Oversee cash flow and ensure
initial bookings Client site inspections Keep tight control of events calendar Set up and preparation for functions
equipment, and amenities Implement inventory control procedures to optimize stock levels and reduce
equipment, and amenities Implement inventory control procedures to optimize stock levels and reduce