The Players' Pub at Cougar Point is seeking an Assistant Restaurant Manager. If you are passionate about hospitality and looking to grow in the food & beverage industry, apply today: https://bit.ly/3TWZvsJ
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Controlling costs in a restaurant involves various strategies: 1. Inventory Management: Regularly monitor inventory levels, reduce waste, and optimize ordering to prevent overstocking. 2. Menu Engineering: Analyze which menu items are most profitable and adjust offerings accordingly. Focus on high-margin items. 3. Labour Optimization: Schedule staff efficiently to match demand, cross-train employees for versatility, and minimize overtime. 4. Energy Efficiency:Implement energy-saving measures such as LED lighting, efficient appliances, and thermostat control. 5. Supplier Negotiation: Negotiate with suppliers for better pricing or seek alternative vendors to reduce ingredient costs. 6. Portion Control: Ensure consistent portion sizes to minimize food waste and maximize profits. 7. Technology Utilization: Use POS systems to track sales, analyze trends, and identify areas for improvement. 8. Staff Training: Train employees on cost-saving practices and the importance of minimizing waste. 9. Regular Financial Analysis: Monitor financial performance regularly to identify areas of improvement and make informed decisions.
As A Restaurant Manager, what would be your best foot forward in controlling costs ? Am looking for some great ideas and concepts.
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Cybersecurity Advocate | Author of "Building a Resilient Digital Future A Comprehensive Guide to Cyber Risk Monitoring" (Presale Now!)
I wonder which part of my profile suggests that I should be a General Manager at a restaurant.
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Please see below!
Kitchen masters! We are now looking for 4 head chefs in Amsterdam and 1 in Utrecht also 1 with nice working hours: 9 to 5 timeline Production Head Chef. 4-6k per month. Also looking for strong CDP's for fine dining or close to fine dining with salary up to 3200 EUR per month. Let me know if you want more information! #cook #chefs #Chefdepartie #HeadChef #Amsterdam #Hospitality
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book quickly...
Head of Sales, Brand & Creative | High energy, creative marketer who places the consumer at the heart | Loves to inspire | Brings imagination to life
🐉 YEAR OF THE DRAGON 🐉 *NEXT WEEK* we welcome award-winning Cantonese and Asian Chef, 廖志倫 D. to the Royal Over-Seas League (parent company to Six Park Place). Daren's bespoke menu is exclusively available in the members' 1910 Dining Room from the 5-14th February. Daren's career highlights include the role of Executive Sous Chef at Hakkasan Group, Executive Chef at Duddell’s London, to his current role as Executive Chef at the renowned Blue Jasmine Restaurant, Southampton. We look forward to seeing Daren create his dishes in our kitchen from Monday! 🏮Members' can book | dining@rosl.org.uk #ROSL #ChineseNewYear #YearOfTheDragon #CantoneseCuisine #AsianFood #Michelinstar #AwardWinningChef #membership #membersclub #memberexperience #finedining DL Cuisine Concepts Ltd.
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Let's start the conversation!
We have access to the restaurant talent you are looking for. From the hostess to the executive chef, we are ready to build your all-star team! Take a look at our restaurant brochure: https://nsl.ink/cLNu
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Hiring a consultant can be highly beneficial when opening a restaurant.
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--Consultant Proyect Manager Donerds Donuts Jim Thorpe Pennsylvania EEUU Betlehem Pennsylvania and Santiago Chile
Did you know the average time a restaurant manager usually stays in his position? For approximately four and a half months on average??? Ask why? It is very difficult to find a good, committed and active food and beverage manager. IF YOU HAVE IT AND IT WORKS FOR YOU, TAKE CARE OF IT AND SUPPORT IT IN ITS MANAGEMENT. Don't let it get boring. Pays well according to the market salary and MORE..... You must know languages, you must know about international food and beverages, you must know how to plan, project and constantly improve everything that involves you. You must be an ambassador for your place and a good one. You must constantly train your team, create functional experts, rotate them, know how to create up-selling and look for motivational incentives. Must know the rhythms, sequences and timing of the service according to international methods and procedures. He must be a Master to follow. You must create restaurants with a pleasant, clean, orderly atmosphere, creating the right contribution margins to insert prices on menus. You must know about social life and its people. You must know how to have knowledge and be a Revenue strategist. Must maintain a very good relationship with the executive chef. A good result statement must be concluded, to issue an achievable and also ambitious budget in NEW figures... DEFINITELY THIS POST IS NOT FOR THOSE WHO ARE LOOKING TO FIND THE POSITION OF FOOD AND BEVERAGE MANAGER. THIS POST IS FOR GENERAL MANAGERS AND RESTAURANT OWNERS SO THAT THEY CAN APPRECIATE THEIR RESTAURANT AND FOOD AND BEVERAGE MANAGERS, MAITRE D'Hotel, Executive Chef and the entire STAFF. Not everyone dedicates themselves with passion above their family, many times to fulfilling shifts, being willing and knowing their profession very well.
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What Does Commis Mean to a Restaurant Server? What Does Commis Mean to a Restaurant Server? What Does an Apprentice Server Learn from the Term Commis? How Does a Line Chef Fit Into a Restaurant Server's Role? How Does a Restaurant Server Benefit from Knowing the Term Commis? What Role Does a Bartender Play in a Restaurant? The term commis is widely used to refer to various entry-level roles within the restaurant industry, particularly positions like waiters and waitresses. A server's job is to ensure every customer feels welcomed and special; that means engaging them throughout their meal and providing personalized attention. To read the rest of this article, please click on the link below: https://lnkd.in/eZht-F47
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In #hospitality, excellence requires both consistency and adaptability. As guest preferences evolve, so must your #business. Don't wait for challenges to arise to seek a partner who can adapt and overcome. Let's stay ahead together with top-quality workforce, the cornerstone of hospitality excellence! #HospitalityIndustry #Restaurants
Behind every memorable meal is a #team that adds the perfect flavor of warmth and service. From #kitchen maestros to front-of-house legends, we've got your F&B team covered. In the world of gastronomy, it's the service #staff who turn every meal into a legendary experience. Contact us today at contact@staffproworkforce.com and let's discuss how we can meet your staffing needs. #Restaurants #Chef #Staffing #Michelin #Kitchenstaff
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Community Member & Mentor at Vantage Ventures
4moGreat spot!