Estimates food and beverage costs and requisitions or purchases supplies.
Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.
Inspects food and food preparation to maintain quality standards and sanitation regulations
Investigates and resolves food quality and service complaints.
Monitors compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitors budgets and payroll records, and reviews financial transactions to ensure that expenditures are authorized and budgeted.
Maintains food and equipment inventories, and keeps inventory records.
Schedules staff hours and assigns duties.
Establishes standards for personnel performance and customer service.
*The company reserves the right to add or change duties at any time.
Experience: 2-3 years' experience in restaurant management
Excellent verbal and written communication
Management of personnel resources
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