management revenue generation, cost control, float checks, stock costs, assist with budgets, maximise facilitate with function sheets, delegation and control of staff;
with loading invoices
revenue; cost management and controls;
policies, procedures and administrative systems and controls are in place
initiatives for the Housekeeping team Monitor and control inventories for operating equipment, linen, stationary and uniforms to ensure par stocks are maintained and costs are controlled Experience and Skills: Minimum and experience Effective rostering abilities Controlling of expenses and inventories Ability to remain
within your speciality;
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portion control, and food safety guidelines. Manage inventory, ordering, and stock control to minimize
portion control, and food safety guidelines. Manage inventory, ordering, and stock control to minimize
Requirements:
Micros System Experience required
3 years experience in a management
and achieve restaurant targets.
Do monthly stock takes.
organizes kitchen stock and ingredients; Ensures a first-in, first-out food rotation system and verifies all for quality assurance; Keeps cooking stations stocked, especially before and during prime operation hours; and minimizes waste, plus works with existing systems to improve waste reduction and address budgetary