fifteen minutes before the posted opening time. Control costs: food, labor, and other expenses. Be on the service period to observe, monitor, and follow up on all areas of the operation. Maintain the cleanliness personnel and managers concerning all aspects of the operation. Direct and assist staff members in maintaining of food presentation, sanitation, and service. Monitor food production and the final product to ensure
fifteen minutes before the posted opening time. Control costs: food, labor, and other expenses. Be on the service period to observe, monitor, and follow up on all areas of the operation. Maintain the cleanliness personnel and managers concerning all aspects of the operation. Direct and assist staff members in maintaining of food presentation, sanitation, and service. Monitor food production and the final product to ensure
nliness
or promotional materials. Inventory Management: Monitor inventory levels and replenish stock as needed