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| Job Location | Bangalore |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Hotel / Restaurant |
| Functional Area | eneral / Operations Management |
| EmploymentType | Full-time |
undertake menu costing with the help of executive chef and quality managerpropose changes in the dish pricing to maintain profitabilitycollect daily information on the consumption of various food items and their sales in the organizationprepare cost report of food & beverage for different types of parties with different number of guestskeep strict control over liqueur ordering, consumption and wastagekeep strict watch over any food spoilage as well as crockery breakagecalculate variance in consumption with previous consumption pattern, analyze the reason(s) for that and take corrective actions to restore the optimum cost of operationsensure to submit all food and beverage cost related details to accounts department
Keyskills :
chefhospitalitycleaninghousekeepingcateringrestaurantmanagercleanerdishwasherbartenderservicehospitalitymanagementhousekeeperexecutivechefrestaurantmanagementbanquetmanager