NFN SUDHA

• MANAGING INVENTORY AND LABOR COSTS, SCHEDULING EMPLOYEE, OPERATING THE RESTAURANT AT AN EFFECTIVE PACE TO ACHIEVE ITS STANDARDS AND CODE OF CONDUCT.

Placing orders for the store weekly and with respect to the needs of the restaurants.

Managing the cost of employees and scheduling the employee according to their choice of flexibility with regard to the restaurant needs.

Maintaining the restaurant with the code of conduct that NYSDOH has designed, Such as hygiene practices and keeping the restaurant industry and employee in a hygienic mode.