the menu offerings. Balancing menu items to ensure cost-effectiveness and profitability. Quality Control: including food, labor, and overhead costs. Monitoring food costs and controlling wastage to maximize suppliers and negotiating contracts. Ensuring timely and cost-effective procurement of high-quality ingredients
the menu offerings. Balancing menu items to ensure cost-effectiveness and profitability. Quality Control: including food, labor, and overhead costs. Monitoring food costs and controlling wastage to maximize suppliers and negotiating contracts. Ensuring timely and cost-effective procurement of high-quality ingredients
Inventory and Cost Control : Order and maintain inventory of food and supplies. Monitor food costs and waste waste. Develop and implement strategies to minimize costs and maximize profitability. Staff Supervision and
Inventory and Cost Control : Order and maintain inventory of food and supplies. Monitor food costs and waste waste. Develop and implement strategies to minimize costs and maximize profitability. Staff Supervision and
budget. Monitoring financial performance and ensuring cost control. Preparing financial reports and analyzing revenue. Pricing: Setting menu prices to balance cost and profitability. Analyzing market trends and adjusting
budget. Monitoring financial performance and ensuring cost control. Preparing financial reports and analyzing revenue. Pricing: Setting menu prices to balance cost and profitability. Analyzing market trends and adjusting