candidate will be responsible for sourcing suppliers, managing vendor relationships to ensure timely and cost-effective cost-effective procurement of catering items for effective management of our kitchen procurement process for our Restuarant the supply chain for food and beverage products. Manage contracts with suppliers to ensure quality, cost-effectiveness reports for decision-making. Oversee inventory management processes to minimize waste, reduce costs, and reports Maintain all records needed for accounting. Manage an efficient flow of goods to ensure optimum production
preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion hazardous materials. Manage recipes for consistency & ensure recipe management is well executed for control costs & renew menu periodically. Able to manage private catering & banqueting for client on capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
irritated customers, especially during rush hours. • Manage the register, including all credit card and cash
irritated customers, especially during rush hours. • Manage the register, including all credit card and cash