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