Responsibilities

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor staff performance
• Plan and organize daily operations
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns
• Provide customer service
• Supervise and co-ordinate activities of staff who prepare and portion food
• Estimate ingredient and supplies required for meal preparation
• Train staff in job duties, sanitation and safety procedures
• Supervise and check assembly of trays
• Prepare and submit reports
• Supervise and check delivery of food trolleys
• Maintain records of stock, repairs, sales and wastage
• Establish work schedulesHow to apply