arrangements
ensuring adequate stock levels while controlling costs.
payments on time Remaining under budget with all costs Managing events and addressing potential problems
payments on time Remaining under budget with all costs Managing events and addressing potential problems
and occupancy. Achieve targeted food and beverage costs. Respond to guest reviews to maintain the image
management.
and occupancy. Achieve targeted food and beverage costs. Respond to guest reviews to maintain the image
customers Ensure quality products to customers Ensure cost effective runing of store Be sure all staff are
financial reports and data to identify opportunities for cost-saving measures while maintaining service quality Monitor expenses and identify opportunities for cost savings without compromising service quality Staff
preventative maintenance program; while ensuring that cost are minimised without compromising quality and that high guest service standards while keeping labour costs to a minimum; and ensuring that all staff are afforded