Decides on range and quality of meals and beverages to be provided.
Verifies that quality of food, beverages and waiting service is as required, that kitchen is
kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements.
Organise marketing activities, such as promotional events and discount schemes.
Prepare reports at the end of the shift/week, including staff control, food control and sales.
Plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff. Dealing with customer queries and complaints.
Checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit. Determines staffing,
financial, material and other short- and long-term requirements.
Overseeing pricing and stock control.
Ensuring compliance with health and safety legislation.
Preparing promotional materials and displays.