carry out requirements of scheduling, stock orders and control, service standards and overall team m therapist
sales and profit margins and familiarity with stock control procedures.
hygiene standards.
hygiene standards.
dishes, ensuring adherence to recipes, portion control, and presentation standards. Monitor and evaluate and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies to coordinate with suppliers for timely deliveries. Control food costs by tracking expenses, calculating portion preparation and cost analysis. Adhere to portion control and standard recipes to maintain desired food cost
be confident in analyzing financial reports, controlling costs and preparing budgets
all guests.