of equipment under his control. ● Budget and cost control. ● Control transport costs. ● Compiling monthly
treasury, tax, and project
management
organized financial records and documentation. Cost Control: Monitor and analyze restaurant costs, including
productivity.
staff to maximize productivity. Budget and Cost Management: Control expenses related to maintenance operations
To identify and implement improvements to processes by analyzing current processes and utilizing established improvement methodologies to maximize the efficiency of equipment and personnel and to support company improvement initiatives. Apply statistical methods and perform mathematical calculations
analysing Standard Costing, Actual Costing, Variance Analysis, and Stock Control. Contribute to the production
Recharges-ensuring costs and monies are recovered Prepare budgets and maintain control Review of balance