Ordered List - Ask Markie

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Managing inventory and keeping track of stock levels
Dealing with food waste and spoilage
Staffing and scheduling challenges
Ensuring consistent quality and presentation of food and beverages
Handling customer complaints and feedback
Adhering to health and safety regulations
Balancing cost control and profitability
Keeping up with changing food trends and customer preferences
Managing vendor relationships and negotiating contracts
Training and developing staff

Code

<ol>
<li>Managing inventory and keeping track of stock levels</li>
<li>Dealing with food waste and spoilage</li>
<li>Staffing and scheduling challenges</li>
<li>Ensuring consistent quality and presentation of food and beverages</li>
<li>Handling customer complaints and feedback</li>
<li>Adhering to health and safety regulations</li>
<li>Balancing cost control and profitability</li>
<li>Keeping up with changing food trends and customer preferences</li>
<li>Managing vendor relationships and negotiating contracts</li>
<li>Training and developing staff</li>
<li>Maintaining kitchen equipment and facilities</li>
<li>Creating and updating menus</li>
<li>Dealing with food allergies and dietary restrictions</li>
<li>Marketing and promoting the restaurant or bar</li>
<li>Managing online reviews and social media presence</li>
<li>Handling special events and catering orders</li>
<li>Ensuring compliance with alcohol laws and regulations</li>
<li>Dealing with supply chain disruptions and shortages</li>
<li>Implementing sustainable practices and reducing environmental impact</li>
<li>Handling employee turnover and retention</li>
<li>Managing food and beverage costs and pricing</li>
<li>Dealing with equipment maintenance and repairs</li>
<li>Handling reservations and guest seating arrangements</li>
<li>Managing food and beverage waste disposal</li>
<li>Dealing with food safety inspections and audits</li>
<li>Implementing technology solutions for ordering and payment</li>
<li>Dealing with competition and staying ahead in the market</li>
<li>Handling disputes and conflicts between staff members</li>
<li>Managing food and beverage deliveries and logistics</li>
<li>Ensuring cleanliness and sanitation in the kitchen and dining areas</li>
<li>Dealing with fluctuating food prices and inflation</li>
<li>Managing food and beverage promotions and discounts</li>
<li>Dealing with customer no-shows and last-minute cancellations</li>
<li>Handling employee scheduling conflicts and requests</li>
<li>Managing catering and large group orders</li>
<li>Dealing with equipment malfunctions during service</li>
<li>Handling food and beverage recalls</li>
<li>Dealing with employee training and certification requirements</li>
<li>Managing food and beverage waste recycling and composting</li>
<li>Dealing with food and beverage theft and shrinkage</li>
<li>Handling customer payment disputes</li>
<li>Managing food and beverage suppliers and deliveries</li>
<li>Dealing with employee morale and motivation</li>
<li>Handling customer complaints about food quality and service</li>
<li>Managing food and beverage storage and organization</li>
<li>Dealing with food and beverage shortages and out-of-stock items</li>
<li>Handling food and beverage licensing and permits</li>
<li>Managing food and beverage ordering and inventory systems</li>
<li>Dealing with employee scheduling conflicts and no-shows</li>
<li>Handling special dietary requests and accommodations</li>
</ol>