General Accountabilities

  • 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.

Job Qualifications

Experience: 2-3 years' experience in restaurant management


  • Excellent verbal and written communication

  • Service orientation

  • Coordination

  • Critical thinking

  • Management of personnel resources

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