Les Roches

JUNE 5, 2023

The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverage operations.

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

Synergy Suite

NOVEMBER 16, 2023

A comprehensive analysis of profitability reveals the delicate balance between ingredient costs, pricing strategies, and overall financial viability. Calculate the contribution margin for each menu item by subtracting the cost of ingredients from the selling price.

Training 52

Training Presentation Pricing Information 52

Lithos POS

DECEMBER 19, 2023

To keep kitchen operations efficient kitchen managers must control inventory, order supplies, and maintain kitchen hygiene standards. They communicate with the administrative team, particularly the General Manager, to streamline kitchen operations, implement menu changes, and address any kitchen-related issues.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Synergy Suite

JUNE 27, 2023

By analyzing inventory usage, costs, and trends, restaurant owners and managers can identify areas of improvement, optimize menu pricing, and forecast demand. Integration with POS systems allows for automatic data syncing, enabling real-time reporting on sales trends, menu performance, and customer ordering patterns.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52