The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning. The ability to make requisitions of all items needed for the next day. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Review and monitor departmental work schedules.
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