Lead F&B team, for 21 restuarnts and 1 central kitchen.
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Shortages and Wastage Control
Inventory management.
Should be expert in Stock closing Report.
Expert in Receipe introduction, formulation, costing.
Knowledge about introduce MENU ITEM Independently.
Cost Controlling
Consumption reporting
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers needs and respond proactively to all of their concerns
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