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Supervising and appraising staff.
Report manager on therange and quality of meals and beverages to be provided.
Verifies that the quality of food, beverages andwaiting service is as required, that kitchen is kept clean and that appropriate hygiene standards aremaintained in compliance with statutory requirements.
Organise marketing activities, such as promotionalevents and discount schemes.
Maintaining statistical and financial records.
Prepare reports at the end of theshift/week, including staff control, food control and sales.
Plans and arranges food preparation incollaboration with other staff and organizes the provision of waiting or counter staff.
Dealing with customerqueries and complaints.
Checks that supplies are properly used and accounted for to prevent wastage and loss
and to keep within budget limits.
Determines staffing, financial, material and other short- and long-termrequirements