Management and Staff TrainingDeveloping Work Flows to reduce labour costsMenu Management to reduce food and labour costsInvesting in plant and equipment to reduce labour costs and increasing margins.Developing recruitment and training strategies to improve teamwork and reduce staff turnover.Developing a hospitality culture in the staff where the customer comes first.Developing policies and procedure to reduce miscommunications amongst the staff, mistakes and labour costs.Reorganising storage areas to maximise margins and reduce labour when ordering/stocking.Developing expansion plans to accommodate sales growth.

Venue Manager