Ensuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed,
Inventory Management : Monitor stock levels of merchandise items and informing superior when restocking is necessary and assist in receiving and storing deliveries. To perform monthly stocktake counting.
Manage and optimize inventory levels of raw materials, work-in-progress, and finished goods to reduce carrying costs while ensuring sufficient stock for production and sales.
Plan work schedules effectively, manage customer requests beyond standard profit margins, and implement improvements to enhance operations and customer experience.