Responsibilities
Plan weekly menus aligned with product pricing to optimize profitability and quality
Place supply orders accurately to maintain inventory and operational efficiency
Inspect and verify the quality of incoming supplies to ensure standards are met
Manage food storage and delivery processes to maintain freshness and safety
Brief chefs on food cost control techniques to maximize profitability without compromising quality
Develop financial plans for opening and operating multiple outlets to support business growth
Oversee banquet and catering operations to control costs and deliver exceptional service
Implement and maintain food safety standards to comply with regulatory requirements
Lead teams effectively under work pressure to achieve operational goals
Prepare comprehensive reports and financial statements to support decision-making and performance tracking
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