Management: Manage budgets, forecast sales, and control expenses. Monitor financial performance and implement strategies to achieve financial targets. Inventory Control: Oversee inventory management, including ordering
Management: Manage budgets, forecast sales, and control expenses. Monitor financial performance and implement strategies to achieve financial targets. Inventory Control: Oversee inventory management, including ordering
chefs, servers, and kitchen personnel. Quality Control: Ensuring that the food and service meet quality ensure ingredients are available and costs are controlled. Financial Management: Handling finances, including
chefs, servers, and kitchen personnel. Quality Control: Ensuring that the food and service meet quality ensure ingredients are available and costs are controlled. Financial Management: Handling finances, including
cost-saving measures to maximize profitability and control operational costs. Oversee cash flow and ensure
equipment, and amenities Implement inventory control procedures to optimize stock levels and reduce