the restaurant’s trading area, competitors, and traffic generators.
activities to attract customers, increase foot traffic, and drive sales growth. Monitor sales performance safety standards. Implement cost-control measures, such as portion control, inventory management, and labor
strategies to optimize profits and increase foot traffic. Handling staff and customer complaints. Conducting
strategies to optimize profits and increase foot traffic. Handling staff and customer complaints. Conducting
Key Responsibilities:
will include quality control, quantity control, logistics management, stock control, and general administration
will include quality control, quantity control, logistics management, stock control, and general administration
Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard knowledge and understanding of stock procedures and control.
Other duties will include quality control, quantity control, stock control and dispatching. Must be able