Assistant Mgr Cafe PJ - 31JulyProdMysql

Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission. * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.