• Menu planning
• Ensuring food is priced right
• Making sure the quality of the food is in keeping with the caliber of restaurant you’re serving it from
• Managing stock and ordering food from various suppliers
• Controlling and managing a budget
• Maintaining good health and hygiene standards
• Organising the staff rota and ensuring everyone knows what they’re doing and when
• Recruiting new staff and training and developing existing team members.

Job Details

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