A business manager can balance expenditure in a small catering business by monitoring and adjusting costs as necessary. For example, if food supply costs exceed the allocation, the manager might need to renegotiate supplier contracts or adjust menu pricing. If the budget for new inventory is depleting faster than anticipated, the manager might need to shift some focus and funding toward marketing efforts to increase sales and balance the expenditure.
Supervise financial transactions, adhere to predetermined budgets, and forecast upcoming expenses to...
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