cost-effectiveness and profitability. Quality Control: Tasting and inspecting dishes to ensure they meet and overhead costs. Monitoring food costs and controlling wastage to maximize profitability. Inventory
cost-effectiveness and profitability. Quality Control: Tasting and inspecting dishes to ensure they meet and overhead costs. Monitoring food costs and controlling wastage to maximize profitability. Inventory
Monitoring financial performance and ensuring cost control. Preparing financial reports and analyzing sales Gathering and acting on customer feedback. Quality Control: Monitoring the quality of food and beverages served
Monitoring financial performance and ensuring cost control. Preparing financial reports and analyzing sales Gathering and acting on customer feedback. Quality Control: Monitoring the quality of food and beverages served
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