Sentences with phrase «manage food cost»

Aided with front and back programs to manage food cost and drive new customer traffic.

Through hands on experience I have been able to learn how to manage food cost and labor control, as well as helping with employee training and development.

By consolidating its vendors, Earls Kitchen + Bar is now in the digital age and its supply chain can better manage food cost.

I learned how to manage food costs along with labor, which led me into a higher volume opportunity with Russo's New York Pizzeria.

«From a franchisee standpoint, we have a back - of - the - house system and a back office system that helps manage food costs, ordering and labor control,» Walker notes.

«Our clients are looking for ways to better manage their food costs so they can better manage their overall operations and stay competitive in the landscape.

Webinar participants will learn about creative ways to use cranberries to enhance your recipes, provide a snack students will accept and enjoy, and manage food costs.

Our panel of school nutrition professionals will deliver creative ways you can use mushrooms to enhance your existing recipes, help you manage food costs, and take advantage of procurement through the USDA Foods Program.

Working mainly in hotels, Food and Beverage Directors coordinate events, create menus, keep inventory of supplies and products, manage food costs and coordinate staff.

Forecasted sales, managed food cost of sales and labor costs, and measured ongoing performance against budget.

Not exact matches

For example, paying employees through ACH direct deposit can reduce both the time and cost involved in managing payroll for food service industry franchises.

Increases in food prices, erosion of Qatari fiscal balances and a rise in borrowing costs are real risks Qatar will continue to face if the situation is not settled amicably, according to M.R. Raghu, head of research at Kuwait Financial Center (Markaz) and managing director of Marmore Mena Intelligence.

Willie's Restaurants has partnered with System Concepts Inc. — the developer of Food - Trak software — and Alliance Payroll to help control and manage these costs.

All major food brands monitor commodity markets to utilize hedges and manage costs, but today's market volatility necessitates moving beyond simply controlling costs to managing operating margins.

That's because the proper equipment and supply item can help foodservice operators maximize their use of capital by managing those pesky little variables that can often make or break their businesses, such as proper labor, food cost, food safety and much more.

Better food production efficiency can reduce waste, manage costs, increase yields and maximize the use of costly raw materials.

SAFEOPS is a new digital solution to help manage food safety and operations, effectively and cost - efficiently.

CBH managing director Andrew Crane said it was a «lie» to assume Australia would become Asia's food bowl because rival nations were improving productivity and lowering supply chain costs that were allowing them to steal market share in Asia and the Middle East.

While on - going droughts across North America will undoubtedly fuel food inflation, action will be taken to manage cost spikes, Maple Leaf CEO says.

Additionally, advantame blends well with caloric and non-caloric sweeteners, which provides food and beverage companies an opportunity to reduce calories and manage sweetness costs.

OnDemand provides the capabilities to easily manage purchasing for multiple brands and identify opportunities to bring more spend under contract, ultimately reducing food and beverage costs.

With their input, we are propelling forward the capabilities of the industry to reduce the cost, complexity and time it takes to proactively manage the food supply chain.»

Environmental sustainability remains among the hottest trends, with restaurateurs focusing on food waste reduction as a way to both go green and manage rising food costs.

If the American public are led to believe that the reason school food is suffering is because districts are managing their money inefficiently and not because it just costs more, then there will be no call to adequately fund school food.

3D food printing offers revolutionary new options for convenience and customization, from controlling nutrition to managing dietary needs to saving energy and transport costs to creating new and novel food items.

See my article on 6 Tips to Managing Costs on a Special Diet for some of my ideas to keep the food budget from spiraling out of control.

Although food manufacturers prefer artificial colors over natural ones because they mix easily, are cheaper, and more stable, they are just not worth the cost to your health, especially if you are trying to manage Hashimoto's hypothyroidism.

And while it has managed to pass most of this cost on to the consumer, shoppers started choosing cheaper products when some foods surpassed a certain price point, president and executive chairman Greg Weston said during a conference call with investors last week.

Along with managing product cost and inventory, food and beverage directors work closely with other departments (such as human resources) to hire and train staff.

Experienced and savvy General Manager for a national chain of restaurants, Carrabbas Italian Grill, managing all facets of recruitment, hiring, training and management of personnel, operations and food and liquor cost controls.

My past work experience and educational success has shaped me into an Executive Chef with expertise in managing all facets of food and beverage operations, menu development, pricing, staff training and development and cost containment strategies.

Resume format for dietician incorporates responsibilities of assessing, promoting, protecting and enhancing the overall health of others for preventing diseases borne of ill nutrition in addition to manage a cost effective food production operation, supervising sanitation and safety standards in a food service setting, to work with individuals, groups, workplaces and media for offering dietary advice for healthy living, to work with food and pharmaceutical companies for providing research, developing products, educating consumers and promoting better food and nutritional products in a business setting.

Examples of F&B Manager duties are: complying with company practices, managing food and beverages costs, maintaining inventories, developing menus, and following sanitation and food storage codes.

Managed all food and beverage required for all events and prepared all event contracts and managed an inventory of all environmental materials in coordination with all vendors and assisted to prepare all cost reduction Managed all food and beverage required for all events and prepared all event contracts and managed an inventory of all environmental materials in coordination with all vendors and assisted to prepare all cost reduction managed an inventory of all environmental materials in coordination with all vendors and assisted to prepare all cost reduction issues.

Managed invoicing and controlled food and liquor cost, ensuring all purchased items are within budget.

Managed all cost containment initiatives, portion control and food waste, keeping costs contained and profits maximized.

Manage inventory control, storeroom management, food costs, and oversee all incoming merchandise items.

Plan and manage labor resources, food cost, and all areas of profit and loss.

Grew sales 30 % during second year while managing 16 % labor and 45 % food costs; grew sales 27 % in 2015.

ACHIEVEMENTS IN HOUSEKEEPING • Revamped the household's cooking techniques (upon request) by introducing a healthier daily menu household members • Redefined healthy eating by growing organic vegetables and fruits in the backyard and using the same for cooking nutritious meals • Reorganized the household inventory system which reduced overall grocery buying costs by 50 % • Singlehandedly managed a particularly large pre-wedding event (for 100 guests) and handled all details of food preparation and serving

SELECTED ACHIEVEMENTS • Contributed highly to the implementation of a particularly challenging curriculum in the absence of a paraprofessional • Managed a class of 15 seven year old students for 3 days without the leadership of the class teacher, without incident • Saved a 5 year old from choking on a piece of food by employing fast and accurate first aide knowledge • Introduced the concept of «online materials resourcing», reducing the cost of ordering the same by 50 %

9 years» proven track record of managing operations of busy kitchen area, implementing production process, and estimating food and labor cost.

ACCOMPLISHMENTS Over long periods of time I've managed cafes with being top 3 in these metrics Cafe Health, Turnover, Food cost, Sales growth YOY, Store profit YOY.

Managed a staff of 19 Center / Caf 200 * Managed all Culinary aspects of a 1.9 million public caf * Maintained a 32 % Food cost * Wrote and executed all menus and food specifications * Worked directly with staff in personnel training safety and sanitation Managed staff of 70 persons Managed staff of 18 persons * Oversaw 8 million in catering functions for Grand Ballroom, Festival Hall, Skyline Stage, meeting rooms and all cFood cost * Wrote and executed all menus and food specifications * Worked directly with staff in personnel training safety and sanitation Managed staff of 70 persons Managed staff of 18 persons * Oversaw 8 million in catering functions for Grand Ballroom, Festival Hall, Skyline Stage, meeting rooms and all cfood specifications * Worked directly with staff in personnel training safety and sanitation Managed staff of 70 persons Managed staff of 18 persons * Oversaw 8 million in catering functions for Grand Ballroom, Festival Hall, Skyline Stage, meeting rooms and all co...

Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.

AREAS OF EXPERTISE Demonstrated disciplined levels of food and beverage cost control by managing weekly purchasing and costing items out properly, while ensuring the continuation and enhancements of high craft cocktails, wine, gourmet cuisine and friendly guess services.

Develop and manage budgets, analyze financial reports and identify trends to establish goals for sales, labor, food, and overall controllable costs.

• Completed daily inventories ensuring 30 % food cost, and managed kitchen hourly labor cost containment measures to 8 %.

Polk Food Services (City, ST) 2/2002 — Present Accounts Payable Assistant / Office Manager • Oversaw accounts payable and office operations for University of Indianapolis catering service • Recruited, trained, and managed staff of 40 accounting, administrative, and support staff • Designed and implemented office policies ensuring an effective and efficient corporate culture • Created an atmosphere of respect, professionalism, and dedication to team goals • Managed corporate accounts ensuring timely payment of all vendor invoices • Reconciled daily invoices and entered sales information into accounting database • Built key client, employee, and vendor relationships resulting in profitable operations • Assisted in the development of the catering menu, supply budgets, and cost cmanaged staff of 40 accounting, administrative, and support staff • Designed and implemented office policies ensuring an effective and efficient corporate culture • Created an atmosphere of respect, professionalism, and dedication to team goals • Managed corporate accounts ensuring timely payment of all vendor invoices • Reconciled daily invoices and entered sales information into accounting database • Built key client, employee, and vendor relationships resulting in profitable operations • Assisted in the development of the catering menu, supply budgets, and cost cManaged corporate accounts ensuring timely payment of all vendor invoices • Reconciled daily invoices and entered sales information into accounting database • Built key client, employee, and vendor relationships resulting in profitable operations • Assisted in the development of the catering menu, supply budgets, and cost controls

Director of Operations — Duties & Responsibilities Manage daily operation, finances and personnel of US Army dining facilities in domestic and international forums Responsible for facility and equipment valued in excess of $ 570,000 Train and supervise large staff ensuring efficient and effective food service operations Design and implement staff workflows, program policies, and meal preparation / service procedures Plan and execute breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create healthy and enjoyable menus in accordance with national nutrition standards Ensure strict compliance with all applicable health and safety regulations Oversee food / equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and intManage daily operation, finances and personnel of US Army dining facilities in domestic and international forums Responsible for facility and equipment valued in excess of $ 570,000 Train and supervise large staff ensuring efficient and effective food service operations Design and implement staff workflows, program policies, and meal preparation / service procedures Plan and execute breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create healthy and enjoyable menus in accordance with national nutrition standards Ensure strict compliance with all applicable health and safety regulations Oversee food / equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and intManage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and intmanage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity