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Evaluate new products for usefulness and suitability.
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Resolve customer complaints regarding food service.
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Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
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Supervise and participate in kitchen and dining area cleaning activities.
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Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
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Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
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Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
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Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
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Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
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Schedule parties and take reservations.
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Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
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Train workers in food preparation, and in service, sanitation, and safety procedures.
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Develop equipment maintenance schedules and arrange for repairs.
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Estimate ingredients and supplies required to prepare a recipe.
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Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
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Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
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Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
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Greet and seat guests, and present menus and wine lists.
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Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
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Record production, operational, and personnel data on specified forms.
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Compile and balance cash receipts at the end of the day or shift.
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Forecast staff, equipment, and supply requirements, based on a master menu.
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Perform various financial activities, such as cash handling, deposit preparation, and payroll.
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Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
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Present bills and accept payments.
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Develop departmental objectives, budgets, policies, procedures, and strategies.